Condiment

Caper, Cornichon and Mustard Dressing

Whisk the smooth ingredients together first, then add the oil gradually. The chopped pickles, capers and shallot go in at the end for texture.

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Cook Mode

Yield: 1 small batch
Cuisine: French-inspired

Bring it to the table

Drain the chopped ingredients

Drain the cornichons and capers before chopping so their brine does not unnecessarily thin the dressing.

At the table

Use a small spoonful with cooked beef, roasted vegetables or a potato salad. Add more only after tasting.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

75 g pasteurized egg yolks — weighed; use a product labeled pasteurized
20 g Dijon mustard
12.5 g Worcestershire sauce
12.5 g ketchup
50 ml neutral vegetable oil
8 g shallot — finely minced
13 g cornichons — drained and finely chopped
7 g capers — drained and finely chopped
2 g Tabasco or similar hot sauce
1.25 g salt — or less to taste
fresh chives — finely chopped, to taste
fresh parsley — finely chopped, to taste

A few useful notes.

Use pasteurized yolks because this dressing is not cooked.

This recipe is the dressing component only.

Worcestershire sauce commonly contains fish; check the product label.

The recipe control represents one small batch, not a measured finished volume.

The cooking plan

How to make Caper, Cornichon and Mustard Dressing.

Whisk the pasteurized yolks, Dijon, Worcestershire sauce and ketchup in a bowl until smooth.
Add the oil a few drops at a time while whisking steadily. Once incorporated, continue adding in a thin stream, whisking until evenly combined.
Fold in the shallot, cornichons and capers. Add the hot sauce, then salt gradually to taste; the mustard, pickles and sauces already contribute salt.
Cover and refrigerate promptly at 40°F or below. Stir in chopped chives and parsley just before serving. Use within 2 days, and discard dressing left at room temperature for more than 2 hours.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale