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Cornichon Vinaigrette

Cornichon Vinaigrette

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

This recipe goes with Fingerling Potato Salad with Cornichon Vinaigrette

MyRecipes MAY 2006

  • Yield: Makes about 1 1/4 cups

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.

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Cornichon Vinaigrette Recipe

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