Tangy Mignonette Sauce Recipes

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TANGY MIGNONETTE SAUCE



Tangy Mignonette Sauce image

Provided by Brian Boitano

Categories     condiment

Number Of Ingredients 0

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



Mignonette Sauce image

A classic Mignonette Sauce recipe

Yield Makes about 1/2 cup

Number Of Ingredients 4

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



Mignonette Sauce image

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

4 cups red wine vinegar (1 liter)
2 tablespoons/30ml black peppercorns, crushed
4 shallots, minced

Steps:

  • Combine the vinegar, peppercorns and shallots in a jar. Keep in the refrigerator for up to 1 month.

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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.
  • Knife cuts for shallots. The key to a great mignonette is the size of the diced shallots: Too big, and the taste of onion overwhelms the oyster, too small, and the flavor is lost completely.
  • 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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