Total time: 10 minutes
Servings: 1 1/4 cups
Note: Adapted from the "Original Picayune Creole Cook Book" (Times-Picayune Publishing, 1901).
1 clove garlic, cut in half
1 cup mayonnaise
1/4 cup minced green onions, green parts only
2 teaspoons Dijon mustard
4 teaspoons minced cornichons (about 6, quartered lengthwise and then thinly sliced)
1 teaspoon juice from cornichons
2 tablespoons minced parsley
1. Rub the cut surfaces of the garlic clove around the inside of a medium ceramic bowl until the bowl is wet and shiny with garlic juice. Add the mayonnaise, green onions, mustard, cornichons, cornichon juice and parsley and stir thoroughly. Taste and add a little more cornichon juice if necessary. The mixture should be piquant and full-flavored.