Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Ingredient Profile: Cornichons

Fine Cooking Issue 80
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Crisp cornichons contribute a tangy edge to the Roasted Potato Salad with Crispy Prosciutto and Mustard Vinaigrette. These French-style sour gherkins are unripe baby cucumbers that have been pickled in a vinegary brine. Cornichons—French for “little horns”—are traditionally served with pâtés and cured meats and fish.

If cornichons aren’t available in your area, try substituting baby dill pickles. Or for a mail-order source, cornichons ($4.99 per bottle) are available at igourmet.com.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.