Cornichon Vinaigrette

recipe

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

Yield:

Makes about 1 1/4 cups

Recipe from

MyRecipes

Ingredients

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

Preparation

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.

Note:

Sara Foster,

May 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note