1 1/2 cups
SAUCES & DRESSINGS
Ina Garten Cooking for Jeffrey (p.122)
Mayonnaise - 1 1⁄2 cups
Cornichons - 6 tbl
Whole-grain mustard - 1 tbl
Champagne or white wine vinegar - 3 tbl
Cornichons - mince
Place the mayonnaise, cornichons, mustard, vinegar, 1 1⁄2 tsp salt and 3⁄4 tsp pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate. Stores up to 5 days.