Cornichons

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These mini pickles aren't only adorable- they're delicious. They're crunchy, acidic bite is great for balancing our cheese, pâté or cured meats, making it an essential for your cheeseboards and tapas. Chopped finely, they're also essential to making an authentic steak tartare.

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gherkins, water, vinegar, onions, salt, tarragon, natural spices

To use cornichons in a recipe, start by finely chopping them and adding to a classic tartare sauce. Mix with mayonnaise, capers, finely chopped shallots, parsley, and a squeeze of lemon juice. Use this tangy sauce as an accompaniment for fish dishes. Alternatively, slice cornichons and add them to a charcuterie board, alongside cheeses, cold meats, and crusty bread. They also work well in a potato salad; chop them and mix with boiled potatoes, mayonnaise, Dijon mustard, and fresh herbs. For a quick snack, enjoy cornichons straight from the jar, adding a sharp, crunchy bite to your meal.