Classic Mignonette Recipes

OYSTERS MIGNONETTE

Steps:

• Brunoise shallot and macerate in sherry vinegar for at least 2 hours.
• Grind black pepper in a mortar and pestle.
• Using a China cap, sift the peppercorns.
• Add peppercorns to shallots and vinegar.
• Serve aside freshly shucked oysters.

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE

Steps:

• Make mignonnette:
• Stir together vinegar, shallot, pepper, and sugar and let stand 30 minutes.
• Prepare oysters:
• Preheat broiler.
• Spread 3/4 cup salt in an 8- to 10-inch flameproof shallow baking dish or pan. Arrange oysters on their shells in salt, then top each with a piece of butter.
• Broil 4 to 6 inches from heat until butter is melted and sizzling and edges of oysters are beginning to curl, 1 to 2 minutes.
• Stir parsley into mignonnette. Divide remaining 3/4 cup salt between 2 plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonnette over each oyster and sprinkle oysters with grapes. Serve warm.

MIGNONETTE SAUCE

Steps:

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

OYSTERS WITH A CLASSIC MIGNONETTE SAUCE

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.