Tangy Mignonette Sauce Recipes

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MIGNONETTE SAUCE

Provided by Food Network

Categories     condiment

Time 10m

Number Of Ingredients 3



Mignonette Sauce image

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.

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

TANGY MIGNONETTE SAUCE

Provided by Brian Boitano

Categories     condiment

Number Of Ingredients 0



Tangy Mignonette Sauce image

Steps:

  • Whisk 1/2 cup champagne vinegar, 1 minced shallot, 1/2 teaspoon pepper, 1/4 teaspoon salt and the juice of 1 blood orange in a bowl. Serve with oysters on the half shell.

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



Mignonette Sauce image

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.

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

MIGNONETTE SAUCE

A classic Mignonette Sauce recipe

Yield Makes about 1/2 cup

Number Of Ingredients 4



Mignonette Sauce image

Steps:

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

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

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