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.
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