Maille Canada

Cornichon and Sweet Onion Relish

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.

Cornichon and Sweet Onion Relish


  • 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
Serves :
1 people

Recipes by Fine Cooking Magazine for Maille


  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 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 on hot dogs or on grilled bread covered with your favourite goat or cream cheese.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille