How to Use cornichon in a Sentence

cornichon

noun

• The Cuisinart will over chop the red onion and cornichons.
  — Cincinnati Enquirer, Cincinnati.com, 16 Feb. 2018
• Then pour over the roasted potatoes and garnish with the cornichon.
  — Beth Segal, cleveland, 3 Dec. 2021
• At most grocery stores cornichons are sold in the pickle aisle.
  — Susan Selasky, sacbee.com, 30 May 2017
• Add the cornichons and their brine and continue stirring, loosening all the brown bits from the bottom of the pan.
  — Gabrielle Hamilton, House Beautiful, 22 Feb. 2013
• Place 1 cornichon at one end of each yolk, creating a stem.
  — Marian Cooper Cairns, Country Living, 7 Sep. 2020
• Screw the lids on and chill overnight before serving with fresh baguettes, cornichons and Dijon mustard.
  — Lisa Futterman, chicagotribune.com, 18 July 2019
• Use chopped cornichons in remoulade or in tartar sauce recipes.
  — Susan Selasky, sacbee, 30 May 2017
• Go with the Mushroom Tartare, a medley of wild mushrooms, capers, cornichons, shaved radish and black garlic aioli.
  — Laurie Delk, Pacific San Diego Magazine, 26 Oct. 2017
• Like many other pickles, cornichons are cured and brined.
  — Susan Selasky, sacbee.com, 30 May 2017
• In season, the burger is served with a slice of an heirloom tomato, plus onion, lettuce and cornichon pickles.
  — Carol Deptolla, Milwaukee Journal Sentinel, 24 Oct. 2017
• Divide sliced meat among the 6 bottom roll pieces, then garnish with cornichons, jalapeño and watercress. Replace top pieces of rolls and serve.
  — The New York Times News Service Syndicate, The Denver Post, 6 Dec. 2019
• Capers, pickled cornichons, and mini onions are usually added on top or on the side.
  — Julia Buckley, Condé Nast Traveler, 6 Aug. 2019
• Add the olive oil, shallot, capers, cornichons, parsley, mustard and vinegar and mix well to combine; the gribiche should be the consistency of paste.
  — Olga Massov, chicagotribune.com, 6 Nov. 2019
• David Darrigade, a regular since his father took him there in the 1980s, still feels excitement when the jar of cornichons hits the table at the beginning of a meal.
  — Brett Anderson, New York Times, 24 Dec. 2019
• Flavorful pork shoulder does most of the work here in the taste department, along with briny, delightful gribiche (French egg sauce with capers and cornichons).
  — Olga Massov, chicagotribune.com, 6 Nov. 2019
• My personal favorite is a Parisien sandwich—a typical French sandwich made with Parisian cooked ham, a touch of good butter, a few cornichons, and a slice or two of Gruyère cheese.
  — Madeleine Luckel, Vogue, 8 July 2017
• Serve with cornichons or capers, and some whole-grain mustard, because charcuterie needs acidity to cut through the fat.
  — Allison Steele, Philly.com, 10 Apr. 2018
• Add to bowl with walnut mixture along with vinegar, cornichons, capers, mustard, thyme, and sugar and toss to combine; season with kosher salt and black pepper.
  — Molly Baz, Bon Appetit, 28 May 2018
• Handout Get a charcuterie board with coppa, speck ham and salami with toasted sourdough bread and cornichons.
  — Linda Bladholm, miamiherald, 31 Jan. 2018
• Slice the remaining cornichons (small, tart French-style pickles) and pile them onto salami or ham sandwiches.
  — Woman's Day Kitchen, Woman's Day, 3 Feb. 2014
• Boards are served with extras like crackers and bread, olives, Marcona almonds, local honey, jams, mustard and cornichons.
  — Leeanne Griffin, courant.com, 24 July 2019
• The cutlet is served alongside gribiche, a French cold egg sauce spiked with capers, cornichons, shallot and herbs, and lemony mustard greens, which cut through the richness of meat with their punchy, herbaceous notes and bright acidity.
  — Olga Massov, Washington Post, 4 Nov. 2019
• Meanwhile, combine mayonnaise, hot sauce, smoked paprika and pinch each salt and pepper; stir in sliced cornichons.
  — The Good Housekeeping Test Kitchen, Good Housekeeping, 22 Jan. 2018
• The ever-morphing sandwich menu at this small shop currently includes the Glendale with Genoa salami, manchego cheese and cornichon mayo, and the Geary with truffle mousse paté and prosciutto.
  — Hadley Tomicki, latimes.com, 11 June 2019
• Preparation Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper.
  — Chris Morocco, Bon Appetit, 19 Apr. 2017
• Pâté, coarsely textured and studded with pistachios, is served on toast with honey, pickled mushrooms, cornichons and a quince puree, a nice balancing of salty, savory and sweet.
  — Rand Richards Cooper, courant.com, 18 Sep. 2019
• Filled with toasted fennel seeds, cornichons, and golden raisins, these sandwiches are bursting with flavor in every bite.
  — Anna Helm Baxter, Country Living, 31 Oct. 2018
• The Gold Coast restaurant offers a special three-course menu including steak frites with roasted garlic puree and country pate with cornichons, Dijon mustard and baguette croutons.
  — Samantha Nelson, chicagotribune.com, 7 June 2019
• For example, one night’s omnivoral option was a pork chop with a mustard-cornichon sauce over handmade spaetzle with a ginger-carrot puree.
  — Mike Sutter, San Antonio Express-News, 5 Apr. 2018
• Cut cornichon in half lengthwise, then crosswise, creating 24 pieces.
  — Marian Cooper Cairns, Country Living, 7 Sep. 2020

Last Updated: 24 Jul 2024