Yield: Yields about 2 cups.
You can substitute small dill pickles for the cornichons, but the vinaigrette won’t be quite as sharp. Sherry vinegar adds an aromatic sweetness, but wine vinegar works, too. For more body and richness, add some diced black olives.
This vinaigrette has enough substance to stand up to grilled poultry or beef, but it especially complements seafood. Spoon a generous portion over a grilled halibut or swordfish steak. If you have any left over, toss it with boiled potatoes for a quick potato salad.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?