Salsa Tonnata

Name: Salsa Tonnata
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Mediterranean
Ingredients: about 1 yolk (18 g) Egg Yolk; 1 Tbsp mustard (15 ml) Hot Mustard; 1 Tbsp white wine vinegar (15 ml) White Wine Vinegar; about 1 cup (217 ml) Vegetable Oil; about 5 fillets (20 g) Anchovy; 1 Tbsp capers (15 ml) Capers; 150 g Tuna; splash of water Water

Independent adaptation of a publicly published Michel Roux Jr recipe. Not affiliated with, sponsored by, or endorsed by Michel Roux Jr.

TABLE SALSA · VITELLO TONNATO & COLD VEAL

In the published recipe, this is the table salsa for vitello tonnato.

Michel Roux Jr's tonnato sauce for vitello tonnato.

On the jar

SALSA

Method: blend
Yield: about 2 cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Hot Mustard 15 mlWhite Wine Vinegar 15 mlVegetable Oil 217 mlCapers 15 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Hot Mustard1 Tbsp mustard (15 ml)
White Wine Vinegar1 Tbsp white wine vinegar (15 ml)
Vegetable Oilabout 1 cup (217 ml)
Anchovyabout 5 fillets (20 g)
Capers1 Tbsp capers (15 ml)
Tuna150 g
Watersplash of water

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Salsa Tonnata wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Classic French chef who led Michelin-starred Le Gavroche in London for decades before its 2024 closure. Second-generation Roux family cook trained in haute cuisine technique.

Adapted from a Michel Roux Jr recipe (Michel Roux Jr / Decanter (Vitello Tonnato)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Michel Roux Jr / Decanter (Vitello Tonnato) (published as “Salsa Tonnata”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar