Preparation

• In a 10-inch skillet, heat 1 Tbs. oil over medium-high heat until shimmering. Add the onion and cook, stirring often, until golden brown, about 1-1/2 to 2 minutes. Add the cornichons and continue to cook, stirring often, for another minute. Add the garlic and sugar, and cook for 30 seconds.
• Remove the pan from the heat, and stir in the peppers, lemon juice, and tarragon. Season to taste with salt and pepper. Serve cold or at room temperature.