Mignonette Sauce Recipes

MIGNONETTE SAUCE

Mignonette Sauce image

Provided by Food Network

Time 10m

Number Of Ingredients 3

Ingredients

1 tablespoon crushed black peppercorns
3 tablespoons finely minced shallots
2/3 cup good quality red wine vinegar

Steps:

Combine the ingredients in a glass or stainless-steel bowl. Cover with plastic wrap and store at room temperature overnight. Mignonette sauce will keep for months in the refrigerator.

OYSTERS WITH A CLASSIC MIGNONETTE SAUCE

Oysters with a Classic Mignonette Sauce image

Provided by Anne Burrell

Categories appetizer

Time 25m

Yield 12 oysters

Number Of Ingredients 4

Ingredients

1/4 cup red wine vinegar
1 shallot, minced
Salt and freshly ground black pepper
12 large oysters, shucked

Steps:

Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters.

MIGNONETTE SAUCE

Mignonette Sauce image

This seafood condiment is a must-have, especially when there are raw oysters to be had in our Fruits de Mer Platter.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 1 cup

Number Of Ingredients 4

Ingredients

1 shallot, finely chopped
1 1/2 teaspoons coarsely ground pepper
1/2 cup sherry vinegar
1/2 cup champagne vinegar or white wine vinegar

Steps:

Stir together shallot, pepper, and vinegars. Let stand 20 minutes before serving.

MIGNONETTE SAUCE

Mignonette Sauce image

A classic Mignonette Sauce recipe

Yield Makes about 1/2 cup

Number Of Ingredients 4

Ingredients

1 tablespoon coarsely ground white or black peppercorns (vary amount according to taste)
1/2 cup white or red wine vinegar
2 tablespoons finely chopped shallots or sweet onions
Salt to taste

Steps:

Combine all ingredients and chill. Serve with chilled oysters or clams on the half shell.

MIGNONETTE SAUCE FOR OYSTERS

Mignonette sauce for oysters image

Provided by Moira Hodgson

Categories condiments, sauces and gravies, appetizer

Time 15m

Yield Four servings

Number Of Ingredients 3

Ingredients

4 shallots
16 peppercorns
8 tablespoons red wine vinegar

Steps:

Thinly slice shallots. Crush the peppercorns by wrapping in a towel and hitting them with a hammer.
Combine the shallots, peppercorns and vinegar in a small bowl. Mix thoroughly.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 5 grams

MIGNONETTE SAUCE

Mignonette Sauce image

This simple recipe gives you a classic mignonette sauce for oysters, clams or other seafood, but you can play with the basic formula by changing the vinegar (try cider, malt, sherry, champagne), swapping the allium (try leeks, scallions or red onion), adding a squeeze of citrus juice or stirring in some fresh herbs like tarragon or mint. Let the mixture sit for at least 30 minutes before serving, so the flavors can blend and the sauce can be at its tangy, peppery best.

Provided by Melissa Clark

Time 40m

Yield 2/3 cup

Number Of Ingredients 4

Ingredients

1/4 cup finely minced shallots (from 1 to 2 shallots)
1/3 cup red-wine or white-wine vinegar
1 teaspoon coarsely ground black or white peppercorns
Pinch of sea salt

Steps:

Mix together all the ingredients in a small bowl or jar until well blended. Cover and chill for at least 30 minutes before using. Mignonette will keep in the fridge for up to 1 month.

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