Mignonette Sauce Recipes
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.
FRESHLY SHUCKED OYSTERS AND SAUCE MIGNONETTE WITH A TWIST!
A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to fifteen minutes before serving them. I also like my oysters au natural with just a squeeze of lemon, but variety is the spice of life, and this makes an exciting change! The quantities listed below will be sufficient for between 12 large and 24 small oysters.
Provided by French Tart
Categories Sauces
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- For the Mignonette sauce: Combine all the ingredients togther in a jam jar or sealed container - shake thoroughly and allow the flavours to mingle for at least 1 hour before serving.
- Serve (in a little bowl with a small spoon) with freshly shucked oysters.
- Excess sauce can be stored in the fridge for up to 2 weeks.
- How to open the oysters: Hold an oyster firmly with a cloth in one hand.
- and the hinged end towards you. Insert a knife in the area where the two.
- shells meet and prise open with a twisting action. Slide the blade along the inside edge of the shell to sever the muscle holding the shells together. Cut the muscle attachment to lower shell. Turn the oyster meat for best presentation.
- NB: The best way to serve raw oysters is on a platter of crushed ice, or sometimes you see them presented on a bed of seaweed.
- At a dinner party allow 6 oysters per person as a starter.
- A live oyster uses its muscle to hold the shells tightly closed. When an oyster weakens, the shell gapes open and if it will not close when tapped, it should be discarded.
- Oysters will keep for up to one week if stored correctly, deep shell down in a fridge or cool place. Cover with a damp cloth to prevent dehydration. Never store in water.
- Oysters can be frozen for up to 3 months just as other fish products. The shells will open on thawing BUT CONSUME STRAIGHT AWAY.
- Champagne is possibly the best drink to serve with oysters, or Bucks fizz if eating oysters for breakfast.
- Other wines that go well with oysters are light dry and slightly acidic wines like Muscadet.
- As the wine has to compete with the salty, natural flavour of oysters, a fuller bodied wine distracts from both the taste of wine and the oyster.
- In Ireland you will always get served oysters with Guinness, and a very dry cold sherry in Spain.
- Personally I like Sancerre, Vouvray or Chablis with my oysters!
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
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.
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- In a small bowl add in the sugar, freshly cracked pepper, salt, red and white wine vinegar. Stir the sauce until the sugar has dissolved. Cover with cling wrap (cling film) and set aside for the flavours to infuse for 30 minutes. To serve spoon the sauce with some shallots on to the oyster and devour!
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- Pick suitable vinegar. Since vinegar is the dominant ingredient in mignonette, choose a good quality option that you can sip straight. White wine vinegar, red wine vinegar, and champagne vinegar are all suitable choices for mignonette sauce.
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- Use whole peppercorns. To capture the best expression of black pepper, start with whole peppercorns. Spices lose their potency when they’re cracked open, so steer clear of pre-ground black pepper for the best results.
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