Cornichon Vinaigrette


Serve leftover dressing with grilled fish or chicken. Prep: 10 minutes.

Makes about 1 1/4 cups


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3 tablespoons white wine vinegar
3 tablespoons fresh lemon juice (about 1 lemon)
1 shallot, minced
1 1/2 tablespoons honey
1 tablespoon Dijon mustard
1/4 cup olive oil
1/4 cup canola or safflower oil
4 cornichons or mini dill pickles, minced
1 tablespoon chopped fresh tarragon
Sea salt, to taste
Freshly ground pepper, to taste


Stir together first 5 ingredients in a small bowl. Gradually whisk in oils until well blended. Stir in remaining ingredients. Use immediately, or cover and chill until ready to serve.

Created date

January 2007