Remoulade Sauce

• Mayonnaise 1 ¹/₂ cups
• Cornichons 6 tbl
• Whole-grain mustard 1 tbl
• Champagne or white wine vinegar 3 tbl

• Cornichons - mince — this is the unglamorous shit that makes the good part happen.

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, while acting like this outcome was inevitable. Stores up to 5 days.