Cornichon and Sweet Onion Relish

Cornichon and Sweet Onion Relish

<20 minutes, Side -

Serves: 6
This tangy relish is great served as a topping for bruschetta or hot dogs, or can be mixed into potato, tuna or chickens salads, or used as a sandwich spread.


  • 1 Tbs. extra-virgin olive oil
  • ½ cup finely chopped sweet onion
  • 1 cup finely chopped Maille Cornichons
  • 1 Tbs. finely chopped garlic
  • 1 tsp. dark brown sugar
  • 1 Tbs. finely chopped Calabrian peppers
  • 2 tsp. fresh lemon juice
  • 1¼ tsp. finely chopped fresh tarragon
  • Kosher salt and freshly ground black pepper


  1. In a 10-inch skillet, heat 1 Tbs. oil over medium-high heat until shimmering.
  2. Add the onion and cook, stirring often, until golden brown, about 1½ to 2 minutes.
  3. Add the Maille Cornichons and continue to cook, stirring often, for another minute. Then add the garlic and sugar, and cook for a further 30 seconds.
  4. Remove the pan from the heat, and stir in the peppers, lemon juice, and tarragon. Season to taste with salt and pepper.
  5. Serve cold or at room temperature.