cornichons

This was one of Julia Child’s favorite dishes for a working lunch. For decades, Julia was on the road more than she was home and, when she returned to her beloved kitchen, she craved simple foods. For Julia, the important ingredients for this sandwich were the tuna (it had to be packed in oil) and the mayo (she preferred Hellmann’s). Her longtime assistant, Stephanie Hersh, said, “The rest was up for grabs.” Make it with capers, cornichons and chopped onion, a squirt of lemon juice and some herbs, serve it open-face on an English muffin or between slices of white bread, and you’ll have Julia’s midday signature.

Tuna-Salad Sandwich, Julia Child Style

tuna

celery

lemon juice

Salt

pepper,

chives

toasted English muffins (preferably Bays) bread

lettuce leaves,

tomato

onion (optional)

Prepare the tuna salad: Using a fork, mash the tuna with 3 tablespoons mayonnaise. Add the celery, as much onion and chopped cornichons as you’d like, and the capers or olives, and toss to combine. Add a squirt of lemon juice, some salt (go easy at first) and pepper. Taste and see if you'd like more mayo, onion or cornichons. Add more lemon juice, salt and pepper to taste. Stir in the chives or parsley, if you’re using either. (Makes 1 1/2 cups.) The tuna salad is good to go as soon as it’s made, but it’s even better after a couple of hours in the fridge.

When you’re ready to serve, spread the muffins or bread with a little mayonnaise. If you’re using English muffins, do what Julia did: Make open-face sandwiches. Put a leaf of lettuce on each muffin half, top with tuna salad and finish with tomato and onion. If you’re using sliced bread, prepare traditional sandwiches: Top each of 2 slices of bread with 1 piece lettuce, tomato and onion, then spread over the tuna and finish with remaining onion, tomato, lettuce and bread.

Fondue is a classic, communal, Alpine dish, and one that's easy to put together. Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn't dry out in the fridge. When you're about ready to eat, everything is ready to go: Melt the cheeses into a simmering slurry of white wine and cornstarch, stirring until the mixture is smooth, and season with ground pepper and a splash of kirsch. Cut bread, small boiled potatoes and cornichons make for a nice accompaniment, as do any other blanched vegetables that can hold up to a dip in hot cheese.

Cheese Fondue

baguette

small, bite-size potatoes

garlic clove, halved

dry white wine

cornstarch

Gruyère,

Appenzeller,

kirschwasser

black pepper,

cornichons,

egg,

Cut the baguette into bite-size pieces, and put in a serving bowl. Scrub the potatoes, and transfer to a pot of water over medium heat; boil until tender, about 20 minutes. Drain, and set aside to cool in a serving bowl.

When you’re about 15 minutes from sitting down at the table, rub the inside of a fondue pot with the cut end of the garlic, then discard the garlic. Whisk together the wine and cornstarch, then pour through a fine-mesh strainer into the fondue pot. Put the pot over medium heat and continue to whisk until the liquid comes to a simmer, then turn down the heat a little and ditch the whisk for a wooden spoon. Add the Gruyère and Appenzeller, gently stirring to help it heat and melt evenly. When it’s almost smooth, turn the heat down to low, and add the Vacherin Fribourgeois. It might look alternately lumpy and oily, but keep stirring, and it will get smooth again.

At this point, you may need to adjust the texture of the fondue to make it just right for dipping. If it’s too thick and resisting the wooden spoon, add a splash of white wine to thin it slightly. Season with a tablespoon of kirschwasser and a few grinds of black pepper, and stir well. Take the fondue pot to the table, where you can keep it warm over a lit Sterno, and stir it occasionally to keep the bottom from browning. (If it gets too hot and you have an adjustable lid for the flame, turn it down or off. If it cools too much and solidifies, carry it back to the kitchen and stir it over higher heat.) Serve with bread, potatoes and cornichons on the side.

When you get down to the bottom of the pot, if you’ve still got an appetite, crack an egg directly into the fondue pot, and let it cook over the last bits of browning cheese. When the white is about set but the yolk is still runny, turn off the heat below the pot, and dip in any remaining bread.

Shrimp marinated in hot sauce and breaded in a spiced cornmeal mixture are fried then piled high for this classic New Orleans sandwich.

Shrimp Po'boys

shrimp

buttermilk

Crystal hot sauce, divided

kosher salt,

all-purpose flour

yellow cornmeal

cayenne pepper

oregano

thyme

garlic powder

black pepper

mayonnaise

Vegetable oil,

Two 10-inch po'boy rolls or French hero rolls, halved lengthwise

beefsteak tomato, thinly sliced

iceberg lettuce

One Shrimp Po'boy Recipe to Rule Them All

Tous les secrets pour réussir votre tartiflette ! A déguster avec des Cornichons qui apporteront leur touche de croquant et d'épices.

Tartiflette

kg de pommes de terre

reblochon

200 g de lardons

oignon

c. à s. de crème fraîche

c. à s. d'huile

bocal de cornichons Croq'vert extra fins Amora

Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth’s lunch counter in Charleston, S.C., when the cook didn’t notice that a bowl of tuna salad had tipped over onto a grilled cheese. We may never know if this story is true, but there’s no doubt that the tuna melt has become a classic American diner food. This recipe adds chopped cornichons and whole-grain mustard for a satisfying crunch and vinegary element. Extra-sharp Cheddar is a must, and as with grilled cheese, the key to achieving perfectly melted cheese and golden bread is to toast the sandwich over medium-low heat. If you prefer an open-face tuna melt, skip the top piece of bread and place the sandwich on a sheet pan under the broiler until the cheese melts.

Tuna Melt

cornichons dill pickles

red onion

dill (optional)

whole-grain mustard

salt

sandwich slices extra-sharp Cheddar (or 6 ounces shredded)

unsalted butter,

Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.

Depending on the size of your bread, spoon 1/3 to 1/2 cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about 1/2 tablespoon butter.

Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.

Meanwhile, spread the top of the each sandwich with another 1/2 tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.

Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events. It’s a beloved, traditional party dish riffed on almost everywhere but my own home: I’d only ever seen pasty, congealed versions I would never wish to eat until I tried this one from Vladimir Ocokoljic, served at his Serbian restaurant Kafana in New York City. While not quite as demanding as his aunt back in Belgrade, who used to slice even the peas in half, Vladimir insists on the tiny dice (each ingredient should match the size of a pea) and emphatically dislikes any sweet pickles (only gherkins or cornichons are a fit), making the finished dish delicate, luscious and savory. Whisking pickle brine into the mayonnaise creates a liquidy slurry, loose enough to dress the salad without its becoming smushed and gluey.

Russian Salad

Kosher salt and black pepper

yellow potatoes (about 1 pound), washed

carrots (about 1/2 pound), washed

peas

eggs, fridge-cold

cornichons and 1/2 cup plus 2 tablespoons of their brine

Bring a large pot of water to boil. Season with salt.

Add whole potatoes to the boiling water, and cook 15 minutes. Add whole carrots to the cooking potatoes, and cook both another 10 minutes. Remove potatoes and carrots with a spider when easily pierced with a cake tester or a very thin knife blade, and set aside in a bowl.

Add frozen peas to boiling water, and using the spider, remove them to a separate bowl as they float, until all peas have floated and been transferred to the bowl.

Gently add the eggs, and allow to boil 10 minutes.

While the eggs cook, peel the potatoes and carrots under cold running water by rubbing them gently with your fingers. Rinse the peas under cold running water to cool.

Once the eggs are cooked, drain them, and peel under cold running water.

Neatly dice the potatoes, carrots, ham, eggs and cornichons to the same approximate (and rather small) size as the peas, aiming for uniformity. Gently toss them all together in a large bowl.

In a small bowl, whisk together the mayonnaise with the cornichon brine, and pour over the salad. Toss gently with rubber spatula or using your fingers until the salad is well coated. Season with several hearty grinds of black pepper.

If there is such a thing as comfort salad, then this is it: A cold and creamy, mayonnaise-laden pasta that evokes your grandma's “tuna mac,” but made a touch more sophisticated with the addition of cornichons and scallions. Amanda Hesser picked up the recipe, in 2006, from Clementine, a bakery and cafe in Los Angeles known for “its stylish take on home-style cooking.” They were selling it for about 9 bucks a quart, but you can make it at home for about a quarter of that. Thankfully, it's no more difficult to make than Grandma's. Just boil up some macaroni and drain. Combine with two cans of tuna (if you're feeling flush, you can add chunks of cooked fresh tuna like we did for the photo) one cup of mayonnaise, chopped celery, cubed Cheddar cheese, sliced scallions and cornichons and two spoonfuls of chowchow, a green tomato relish that's an optional addition. Season well with freshly ground black pepper and serve cold.

Tuna-Macaroni Salad

elbow macaroni

Cheddar,

scallions

cornichon

mild Tennessee chow chow (optional)

Bring a large pot of salted water to a boil. Add the macaroni and cook. Drain and cool completely.

In a large bowl, fold together the macaroni with the remaining ingredients. Season.

Sonia Ezgulian, the guest chef at Café Salle Pleyel in Paris in 2008, created this burger, a riff on steak tartare. She’s kneaded a mixture of chopped sun-dried tomatoes and tangy cornichons and capers into the ground meat. Parmesan shavings stand in for the usual Cheddar.

Café Salle Pleyel Burger

red onion, finely chopped

unsalted butter

coriander

Salt and black pepper

oil-packed, sun-dried tomatoes

capers (1.5 ounces)

tarragon leaves

parsley leaves

chuck

olive oil

Parmesan cheese, thinly sliced with a vegetable peeler

sesame-seed hamburger buns

dill pickles, thinly sliced lengthwise with a vegetable peeler

In a small saucepan, combine red onion with butter, coriander and 1 cup water and season with salt and pepper. Bring to a boil, then simmer over medium heat, stirring occasionally, until mixture is reduced to 1/2 cup, about 30 minutes.

Meanwhile, in a small food processor, pulse sun-dried tomatoes with capers, cornichons, tarragon and parsley until finely chopped.

In a medium bowl, lightly mix meat with sun-dried tomato mixture and season with pepper. Shape meat into 4 patties about 3/4 inch thick.

Heat olive oil in a large cast-iron skillet over medium-high heat until just smoking. Add burgers and cook for about 2 minutes on each side for rare or 3 minutes for medium rare. Transfer burgers to a platter and top with Parmesan. Lightly toast buns. Spread a thin layer of onion jam on bottom buns. Top with pickle slices and burgers. Cover with top buns and serve.

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Classic potato salad

small new potato

shallots, finely chopped

tbsp small capers (optional)

tbsp cornichons, finely chopped (optional)

mayonnaise,

tbsp white wine vinegar

parsley leaves, roughly chopped

Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.

Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nothing says 'wow-factor' quite like this roast rib of beef for dinner.

Beef rib with grilled lettuce and citrus butter

3kg rib-eye roast (or other beef roast)

tbs olive oil,

garlic cloves, halved

unsalted butter, chopped

of ½ a lemon

baby gem lettuce, halved lengthways

¼ cup each flat-leaf parsley leaves and chives, chopped

cornichons, thinly sliced

mustard,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Best served on or near the beach, with a cold beer or two somewhere nearby.

This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out now.

Grilled calamari with salsa verde

squid tubes (from about 2 large squid), cleaned

Lemon

flat-leaf parsley, leaves picked

tsp salted capers, rinsed, drained

anchovy

garlic clove, finely chopped

lemon

No party would be complete without a potato salad, and this one is certainly worth serving up.

Kipfler potato salad

1.5kg kipfler potatoes, scrubbed

(80 milliliters) extra virgin olive oil

Dijon mustard

tbs white wine vinegar

tsp caster sugar

grams) cornichons

Asian (red) eschalot, finely chopped

dill, fronds picked

Getting fried oysters from your summer seafood shack is fun, but making them yourself yields something crispy, light and, most significantly, tender. Shuck carefully, bread delicately and fry to golden perfection, then serve with this bright, lively tartar sauce, which gets its spark from cornichons, capers and lemon juice. Eat while hot — whether you’re wearing flip flops or polished oxfords, that’s up to you.

Fried Oysters With Tartar Sauce

oysters

eggs,

panko bread crumbs

Vegetable shortening, preferably Crisco (about 1 1/2 pounds)

garlic

Kosher salt

shallots

cornichons vinegar

capers and their brine

sour cream

flat-leaf parsley

Prepare the oysters: Season flour with salt and pepper. Dredge each oyster in the flour, then dip in the beaten egg, then coat evenly in the panko.

Set breaded oysters on a baking cooling rack, leaving a little room between the oysters so they can dry and set. Refrigerate until ready to fry and serve.

Make the sauce: Finely mince garlic with a pinch of salt until sticky and pasty. Mince shallots, cornichons and capers as finely as possible. Add all to a small bowl. Stir in mayonnaise, sour cream, lemon juice, caper brine and cornichon vinegar, and stir well. Add chopped parsley, stir well and season to taste with salt. Refrigerate until ready to serve.

Fry the oysters: Melt enough shortening in a deep medium skillet (we love cast iron) over medium for 1 1/2 inches of liquified fat once hot. Increase heat to medium-high. It’s ready to fry in when a few crumbs of panko or the tip of a wooden chopstick sizzles actively in the fat.

Add the oysters cold from the refrigerator, working in batches of 6 to 8 or as you have room. Fry, making sure to turn them to get both sides, until golden brown, 1 to 2 minutes, depending on size. Remove with a slotted spoon or spider, and let rest on a clean rack while you fry the rest. Season each batch with a little salt while still piping hot, as soon as you pull them from the fat. Serve with tartar sauce.

pomme de terre, vinaigre, moutarde, origan, poivre, sel, cornichons, olives vertes, saucisse de Strasbourg, mayonnaise, crème fraîche, échalote

Salade Strasbourgeoise de Nadine

kg de pomme de terre fermes

c.à.s de vinaigre

c.à.s de moutarde

origan pour parfumer

poivre

300 g de cornichons

c.à.s d'olives vertes

saucisses de Strasbourg

cuillères de mayonnaise

c.à.s de crème fraîche

échalote hachée

Cuire les pommes de terre à l'eau (35 mn) ou à la vapeur (20 à 25 mn). Les laisser refroidir et les éplucher. Les couper en morceaux. 

Pocher les saucisses 5 mn à l'eau bouillante ou 15 secondes à pleine puissance au micro-ondes dans leur emballage. 

Couper les saucisses, les olives vertes et les cornichons en rondelles, les ajouter aux pommes de terre. 

Saler, poivrer et verser le vinaigre. Mélanger et laisser reposer 5 à 10 mn. 

Pendant ce temps, Mélanger la mayonnaise, la crème, la moutarde, l'origan et l'échalote hachée, et verser cette sauce sur les pommes de terre. 

Shrimp Po'boy Recipe

(10-inch) po'boy rolls or French hero rolls, halved lengthwise

In a medium bowl, toss the shrimp in the buttermilk, 2 tablespoons of the hot sauce and ½ tablespoon of the salt. Cover with plastic wrap and refrigerate for 1 hour.

Meanwhile, in another medium bowl, whisk together the remaining ½ tablespoon of salt with the flour, cornmeal, cayenne, oregano, thyme, garlic powder and pepper, and set aside.

In a small bowl, whisk together the remaining 2 tablespoons of the hot sauce with the mayonnaise until smooth, and set aside.

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Top 22 cornichons recipes from across the web

The most viewed cornichons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuna-Salad Sandwich, Julia Child St...

Cheese Fondue

Shrimp Po'boys

Tartiflette

Tuna Melt

Russian Salad

Tuna-Macaroni Salad

Café Salle Pleyel Burger

Classic potato salad

Beef rib with grilled lettuce and c...

Grilled calamari with salsa verde

Kipfler potato salad

Fried Oysters With Tartar Sauce

Salade Strasbourgeoise de Nadine

Shrimp Po'boy Recipe

Colin Fassnidge's skirt steak with ...

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Sauce tartare

Smoked fish pate with gherkins and ...

Harengs marinés à la russe

De lekkerste tonijn tartaar

Cucumber gazpacho

The most viewed cornichons recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine