Cornichon Vinaigrette

Name: Cornichon Vinaigrette
Yield: Serves at least 4
Cuisine: British
Ingredients: 1 handful of baby cornichons; 300 ml peanut oil; 1 tbsp baby capers; 1 tsp Dijon mustard; 100 ml sherry vinegar; salt and pepper; salt and pepper

Preparation info

Serves at least
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

This is very good with the pork belly and marrowfat peas on page 34. It makes more than you need for one serving, but it keeps extremely well in the fridge if left undisturbed under the oil.

Ingredients

1 handful of baby cornichons
1 tbsp baby capers
300 ml

Europe
United Kingdom
Garnish
Vegan
Winter
February
January
Gluten-free

Method

Simply dice the cornichons and mix in a bowl with the capers. Mix together with the peanut oil, sherry vinegar, Dijon mustard and salt and pepper to taste. Leave for a while at room temperature to allow the flavours to mingle.