PANTRYFLEX

blend · dressing

MASTER CRAFTSMANPrep 10 min

Olivewharf Thon Mousse

Independent adaptation of a publicly published Virginie Basselot recipe. Not affiliated with, sponsored by, or endorsed by Virginie Basselot.

From a master craftsman's kitchen.

Ratio

Ratio by volume: Mayo 80 ml, Cream 80 ml
Mayo 80 mlCream 80 ml

Ingredients

  • Tuna — 140 g thon à l'huile
  • Anchovy — 20 g anchois
  • Mayo — 80 g mayonnaise
  • Cream — 80 g crème fouettée

Method

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

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Companion jar

Olivewharf Thon Mousse wants a blender — make it from this page.

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Provenance

Virginie Basselot — published sauce recipes in the PantryFlex catalog. MOF 2015.

Originally published as Thon Mousse Dressing.

Adapted from a Virginie Basselot recipe (Virginie Basselot / Elle à Table (salade niçoise)).

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Virginie Basselot / Elle à Table (salade niçoise) (published as “Thon Mousse Dressing”). Full citation lives in Provenance.

Companion jar