Recipe: How to replace sunflower oil when cooking?

Gérard Boscher is a cooking trainer on the Brest job campus. He teaches cooking classes to pro patent promotions, even puts cakes on the plate. So it must be said bluntly: sunflower oil, he knows. But above all, he knows how to replace him.


  • 1/ For the mayonnaise

  • The classic replacement “Me, I never ride her on a sunflower, although I know a lot of people do. I prefer rapeseed anyway, or even olive oil at the risk of falling into aioli.” The thing ? Mix a little of both, and it’s great.
    Substitution to avoid:
    “You should absolutely not use peanut oil, that is a cooking oil”. And the peanut mayonnaise, honestly…
    The replacement of Koh-Lanta:
    “You can really experiment with sesame, walnut or hazelnut oil. Me, I like the mayo that has some of the typicality.” Jugs!


  • 2/ For the roast beef or roast chicken

  • The classic replacement: “You should keep some butter, but not all the butter because the smoke point is only 130° (the smoke point is the temperature from which oils or fats continuously smoke, begin to decompose and denature). Attention! If this point is exceeded, the fat releases acrolein, a highly carcinogenic substance. Butter mixes easily with oil, and for roasts, it is best to prefer peanuts with a high smoke point.” Butter yes, but mixed!
    Substitution to avoid:
    “Grape seed oil. We can do that, but honestly it has no taste. In your face, the grape.
    The replacement of Koh-Lanta:
    “It’s a little pricey, but the coconut oil is really great. It is also found without the coconut flavor and the smoke point is also very high. It’s worth a try”. In your bag, the coconut.


  • 3/ For the vinaigrette

  • The classic replacement: “I’ve never used sunflower for a salad dressing. I mix canola oil, olive oil and aromatic oil that I make on my own. I add apple cider vinegar.” No mustard in a real vinaigrette, let’s see, “but you can do it if you want”. No one will judge. The recipe remains the same.
    Substitution to avoid:
    “Peanut, because it freezes in the fridge. Grape seed for the same reasons, too neutral”. Gerard: 2 – Grape seeds: 0.

    The replacement of Koh-Lanta:
    “Aromatic oil with rosemary, thyme, citrus. It’s easy to do and surprisingly effective. Me, I like vinaigrettes with walnut and hazelnut oil, it’s amazing”. For the oil recipe, follow the attached video!


  • 4/ For the fried fish

  • The classic replacement: “It’s best to turn the sunflower into an olive here. It is an oil that holds up well during cooking and goes well with fried fish.” Not crazy, this story.
    Substitution to avoid:
    “Especially rapeseed. It is an oil that does not boil and does not support heat.” Rapeseed, such a vulnerable creature. Looks like an Englishman in Mallorca.
    The replacement of Koh-Lanta:
    “The great thing is to smear a dash of walnut oil or edible argan oil on the fish coming out of the oven. It’s a real pleasure”. Be careful with argan oil for massages that go medium to medium on red mullet. It’s not the same, huh!


  • 5/ For the fries

  • The classic replacement: “Peanuts, that’s all I see, or else olive oil, why not… I’ve never done it, but it can give a nice taste.” So to test. Or not.
    Substitution to avoid:
    “Well, canola, for the same reasons”. The English syndrome in Mallorca, again.
    The replacement of Koh-Lanta:
    “You can try rock’n’roll, but not every day, huh. Yes, try a round of fries cooked in a bath of butter. You must try it once in your life.” But yes, this proof. Only the arteries are against.


  • 6/ For the household cake (yogurt or banana bread type cake)

  • The classic replacement: “This time I think it makes sense to change the sunflower to grape seed, precisely because of the neutral taste. You can also try sesame”. Grape seeds: 1 – Gerard: 2.
    Substitution to avoid:
    “To be honest, olive oil doesn’t go well with this kind of pastry. Or you have to know how to really dose and do nothing”. The olive cheesecake, another time.
    The replacement of Koh-Lanta:
    “For today’s popular banana bread, it wouldn’t be a bad idea to try flavoring an oil with dried bananas. I think it could work really well.” He promised to make it into a can right away.

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