These are very small pickles that are always stored in brine. You can think of them as French gherkins, although unlike some U.S. gherkins, cornichons are never sweet. Cornichons are tucked into simple sandwiches, chopped and folded into sauces (try them in the mayonnaise the next time you’re making tuna salad), or served as a condiment; often alongside mustard, with spice-them-up-yourself mild dishes like Boeuf à la Ficelle (page 248-50).

Dorie Greenspan