25 Sauces Made with Cornichon

On the jar: SAUCE GRIBIC

Keller's herbed gribiche-style sauce for asparagus and fish

On the jar: GRIBICHE

Thomas Keller's sauce gribiche for salmon, pork, potatoes

On the jar: GRIBICHE

Bocuse's gribiche sauce

On the jar: GRIBICHE

Ducasse's gribiche sauce

On the jar: MIMOSA

Hélène Darroze's egg mimosa vinaigrette for leeks

On the jar: TARTARE

Frechon's classic tartare sauce for fried fish

On the jar: GRIBICHE

Akrame Benallal's sauce gribiche for cold meats

On the jar: PASTRAMI

Ratino's pastrami vinaigrette for beet toast

On the jar: TARTARE

Kerridge's tartare sauce

On the jar: CLASSIC REMO

Daniel Boulud's classic remoulade for celery root salad

On the jar: GRIBICHE

The spread from Kitchin's rolled pig's head with langoustine

On the jar: HOMEMADE

Rankin's homemade tartare sauce

On the jar: LIGHT

Paul Ivic's light sauce tartare for broccoli

On the jar: NASTURTIUM

Hulstone's nasturtium tartare sauce

On the jar: TARTARE

The spread from Fleming's devilled whitebait

On the jar: TARTARE

Blackiston's tartare sauce

On the jar: TARTARE

Lignac's tartare sauce for fried sardines

On the jar: ANCHOVYCORNI

Bastianich's anchovy-basil dressing for roasted cauliflower

On the jar: GRIBICHE

Hamilton's sauce gribiche for salmon, asparagus, eggs

On the jar: LOBSTER ROLL

The dressing from Kim's lobster roll

On the jar: COMEBACK

The dip from Evans' rock-salt shrimp

On the jar: AIOLI

Kluger's smoked chili aioli for steak tartare

On the jar: TAHINI

Ana Sortun's tahini remoulade for seafood & fried veg

On the jar: YOGHURT

Josh Niland's yoghurt tartare for fish and chips

On the jar: TARRAGON

Wood's tarragon gribiche for pan-roasted snapper