Recipe: How to replace sunflower oil in cooking?

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


  • 1/Pour the mayonnaise

  • The classic replacement “Me, I never ride her on a sunflower even though 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 absolutely must not use peanut oil, which is a cooking oil”. And the peanut mayonnaise, frankly…
    The Koh-Lanta replacement:
    “We can try to try sesame, walnut or hazelnut oil. Me, I like the mayo which have a part of typicality”. Shit!


  • 2/ For the roast beef or roast chicken

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


  • 3/Pour the vinaigrette

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

    The Koh-Lanta replacement:
    “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 great”. For the oil recipe, follow the attached video!


  • 4/ For the baked fish

  • The classic replacement: “The best thing is to change the sunflower into an olive here. It is an oil that holds up very well when cooked and goes well with baked fish”. Not stupid, this story.
    Substitution to avoid:
    “Rapeseed, especially. It is an oil that does not cook and does not support heat”. Rapeseed, such a fragile being. Looks like an Englishman in Majorca.
    The Koh-Lanta replacement:
    “The great thing is to put a drizzle of walnut oil or edible argan oil on the fish that comes out of the oven. It is a real delight”. Be careful with argan oil for massages which goes medium-medium on red mullet. It’s not the same, huh!


  • 5/ Add 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, rapeseed, for the same reasons”. The English syndrome in Mallorca, once again.
    The Koh-Lanta replacement:
    “There’s a rock’n’roll thing to try, but not every day, huh. Yes, try a round of fries cooked in a butter bath. You have to try it once in your life”. But yes, this evidence. Only the arteries are against.


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

  • The classic replacement: “This time around, I think it makes sense to change the sunflower to grapeseed, precisely because of the neutral taste. You can also try sesame”. Grape seeds: 1 – Gerard: 2.
    Substitution to avoid:
    “Olive oil frankly does not go well with this type of pastry. Or else, you have to know how to really dose and not do anything”. The olive cheesecake, another time.
    The Koh-Lanta replacement:
    “It wouldn’t be silly, for the banana bread that is popular these days, to try to flavor an oil with dried bananas. I think it can really work well.” He promised to go and make a can of it immediately.

    Leave a Comment