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recipe question

post #1 of 4
Thread Starter 
So there's a recipe for leeks vinagrette, and the sauce that goes on it calls for cornichons. its sauce gribiche.

are the cornichons absolutly necessary? i dont have any...is there anything i can use instead? I have everything but the cornichons, is it going to ruin the sauce?
post #2 of 4
If you have any kind of sour pickle (although preferably not dill), you're fine. And if you don't, it won't be sauce gribiche but it will still be okay. :D
"Notorious stickler" -- The New York Times, January 4, 2004
"Notorious stickler" -- The New York Times, January 4, 2004
post #3 of 4
I've doubled up on the Capers before now and you can't really taste any difference.
post #4 of 4
I realize this will be a stupid answer but just in case I assumed something good (or bad depending the stupidity involved in my answer).

Cornichons are basically (this is a generalization) gherkin pickles. So if you have little gherkins sitting around (I've yet to find a place that doesn't have something similar), then you're set. If not...them ****, try some B&B pickle chips, they both have the same kind of flavor to me at least.
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