Mignonette Sauce Recipes
MIGNONETTE SAUCE
A classic Mignonette Sauce recipe
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients and chill. Serve with chilled oysters or clams on the half shell.
MIGNONETTE SAUCE
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
Steps:
- Stir together shallot, pepper, and vinegars. Let stand 20 minutes before serving.
CHAMPAGNE MIGNONETTE
The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned over oysters.
MIGNONETTE SAUCE
One must try Chuck Hughes' mignonette sauce; the perfect accompaniment for oysters and ready in less than 5 minutes!
Provided by Chuck Hughes
Categories condiment
Time 5m
Yield 4 cups (1 liter)
Number Of Ingredients 3
Steps:
- Combine the vinegar, peppercorns and shallots in a jar. Keep in the refrigerator for up to 1 month.
MIGNONETTE SAUCE
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.
MIGNONETTE SAUCE
This sauce is the perfect accompaniment for oysters and it's ready in less than 5 minutes! Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Sauces
Time 5m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Combine the vinegar, peppercorns and shallots in a jar.
- Keep in the refrigerator for up to 1 month.
Nutrition Facts : Calories 59.9, Sodium 21.5, Carbohydrate 4, Protein 0.6
MIGNONETTE SAUCE
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
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.
MIGNONETTE DIPPING SAUCE
Provided by Rebecca Miller French
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- 1. Combine all the ingredients in a bowl.
- 2. Spoon the mixture over the fish and enjoy.
MIGNONETTE SAUCE FOR OYSTERS
Provided by Moira Hodgson
Categories condiments, sauces and gravies, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 3
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
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