James Peterson

Caper and Cornichon Relish

Preparation info
  • Yield:

    2

    cups
    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

red onion 1 1

Method

Finely chop the onion, capers, and cornichons. Combine them with the vinegar, olive oil, and dill. Cover and let macerate overnight in the refrigerator.