What to do with cornichons?

So I bought a jar of cornichons at trader joes, sort of on impulse. I've had them, I like them, but what can I put them in?

  • 5866 views
  • 11 Comments

10 Comments

Review our Code of Conduct
Don't send me emails about new comments

Voted the Best Reply!

Coco espresso
Coco espresso May 24, 2015

They are great to accompany a cheese plate for company. Or chopped up in tuna or potato salad. Or sauce gribiche!

Review our Code of Conduct
Don't send me emails about new comments
Pegeen
Pegeen May 24, 2015

I'd do what Coco espresso suggests and add them to tuna or potato salad (or chicken salad or any kind of salad!). You can also chop fine and add to deviled eggs. They are a nice section of a nicoise salad platter.

Don't throw out the juice. Use it, instead of vinegar, in a vinaigrette. Use in a brine for pork or chicken.

Review our Code of Conduct
Don't send me emails about new comments
Nancy
Nancy May 26, 2015

Yes to the above, especially keeping the juice for later application elsewhere. Other uses for the cornichons themselves - in remoulade or Green Goddess (two sauces, salad dressings; many recipes around), as garnish for high fat sandwiches like corned beef, pastrami, sauteed eggplant, hummus.

Susan W
Susan W May 24, 2015

I love them in egg salad. Delish.

Review our Code of Conduct
Don't send me emails about new comments
PieceOfLayerCake
PieceOfLayerCake May 24, 2015

Charcuterie. That's all I can think of.

Review our Code of Conduct
Don't send me emails about new comments
sexyLAMBCHOPx
sexyLAMBCHOPx May 24, 2015

Here's a great chicken salad recipe on the site using cornichons, https://food52.com/recipes...
This sauce is luscious on poached chicken (also used for fish but never tried) https://www.cooksillustrated...

Review our Code of Conduct
Don't send me emails about new comments
Kristen W.
Kristen W. May 25, 2015

This is a great salad with cornichons in the dressing: http://smittenkitchen.com...

Review our Code of Conduct
Don't send me emails about new comments
ChefJune
ChefJune May 26, 2015

They are traditional to serve with pates, also what coco espresso said. But they have nothing to do with Salade Nicoise.

Review our Code of Conduct
Don't send me emails about new comments
amysarah
amysarah May 26, 2015

As mentioned, they're perfect with charcuterie and pate (add a pot of Dijon mustard, a baguette and you're in business.) My mother made a roast tenderloin with a creamy tarragon/cornichon sauce, served room temp or cold. I'm not sure if this was the recipe, but it looks right and chances are she got it from Gourmet magazine: http://www.epicurious.com...

Review our Code of Conduct
Don't send me emails about new comments
bigpan
bigpan May 27, 2015

I like to spear one and put in a nice vodka martini !

Review our Code of Conduct
Don't send me emails about new comments
ChezHenry
ChezHenry May 28, 2015

Add them to a home-made Tartar sauce. Have you ever had deep-fried pickles?? I know, I know, but I like them. Dip in flour, egg and panko, then into a small saucepan with an inch or 2 of oil. Knock em back with a cold beer.

Review our Code of Conduct
Don't send me emails about new comments
Showing 10 out of 10 Comments Back to top
Recommended by Food52