Old-style Mustard Sauce
- Peel and finely mince the shallot and chives.
- Dice the cornichons.
- In a bowl, mix the crème fraîche with the grainy mustard and the rest of the ingredients.
- Season and use the sauce immediately.
You can use this mayonnaise to enhance grilled meats and poultry, as a sauce for potatoes roasted in aluminium foil on the grill, as raw vegetable dips
—Fine Cooking for Maille