Cornichon Vinaigrette

Ingredients

  • Freshly ground pepper, to taste
  • 3 tablespoons fresh lemon juice (about 1 lemon)
  • ¼ cup canola or safflower oil
  • 4 cornichons or mini dill pickles, minced
  • 1 ½ tablespoons honey
  • ¼ cup canola or safflower oil
  • 4 cornichons or mini dill pickles, minced
  • + 15 more ingredients
    • Sea salt, to taste
    • 3 tablespoons white wine vinegar
    • 3 tablespoons fresh lemon juice (about 1 lemon)
    • 1 shallot, minced
    • 1 shallot, minced
    • 1 ½ tablespoons honey
    • 1 tablespoon chopped fresh tarragon
    • ¼ cup olive oil
    • Sea salt, to taste
    • Freshly ground pepper, to taste
    • 1 tablespoon Dijon mustard
    • 3 tablespoons white wine vinegar
    • 1 tablespoon chopped fresh tarragon
    • 1 tablespoon Dijon mustard
    • ¼ cup olive oil

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.

View full recipe at My Recipes

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