Mustard and Cornichon Sauce (Sauce Charcutie’re)


Author: Laura S. Kirkley & James R. Kirkley, III

From a recipe by Pierre Franey with revisions by Laura S. Kirkley and Jim Kirkley

Serve with Grilled Medallions of Pork.

Serves: 4

Mustard and Cornichon Sauce (Sauce Charcutie’re)


16 cornichons – drianed and thinly sliced
3 tablespoons, unsalted butter
2/3 cup, yellow onion – finely chopped
4 cloves, garlic – finely minced
2 tablespoons, red wine vinegar
1/2 cup, chicken broth
salt and freshly ground pepper to taste
1 tablespoon, tomato paste
1 bay leaf
1 sprig, fresh thyme or 1/2 teaspoon dried thyme
1 tablespoon, Dijon mustard


  1. Melt 1 tablespoon butter in a saucepan and add the onions, cook until lightly browned.
  2. Add garlic and cook for 30 seconds to 1 minute.
  3. Add vinegar and cook briefly.
  4. Add the chicken broth, salt and pepper to taste, and tomato paste.
  5. Bring to a boil, stirring frequently.
  6. Add the bay leaf and thyme
  7. Reduce heat and simmer about 4 minutes
  8. Stir in cornichons and continue cooking for 1 minute
  9. Remove from heat
  10. Stir in the mustard
  11. Swirl in the remaining butter and serve


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