Best Apple Mignonette Recipes
CHILLED OYSTERS WITH APPLE-GINGER MIGNONETTE
Fresh ginger provides a kick while crunchy apple adds sweetness to this mignonette served atop just-shucked oysters on the half shell.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Stir together cider vinegar, shallot, and ginger. Let stand for 10 minutes. Stir in apple. Top each oyster with 1/2 teaspoon mignonette just before serving.
OYSTERS WITH APPLE CIDER MIGNONETTE
Oysters are all about the place from which they hail. Myth or not, oysters have long been considered a food of love. Folklore says that oysters should be eaten only in months with an r in them, but science has shown that oysters may be safely eaten 12 months a year. Adapted from Yankee Magazine.
Provided by Cucina Casalingo
Categories < 30 Mins
Time 20m
Yield 12 oysters
Number Of Ingredients 6
Steps:
- In a small pan, over low heat, combine the cider, shallots, and apple and cook 5 minutes.
- Remove from heat and cool to room temperature, about 10 minutes.
- Stir in the vinegar and season with pepper.
- Spoon 1 to 2 teaspoons over the freshly schucked ysters.
Nutrition Facts : Calories 41.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 25, Sodium 53.2, Carbohydrate 2.7, Sugar 0.1, Protein 4.8
APPLE MIGNONETTE
by Chef Saucier Jacob Reimer and Chef de Cuisine Josh Tomczyk of the Fuego restaurant, Tucson, Arizona
Provided by Millereg
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simply combine all ingredients, then garnish to order.
- Serve with oysters on the half-shell.
Nutrition Facts : Calories 55.2, Fat 0.6, SaturatedFat 0.2, Sodium 9.9, Carbohydrate 13.2, Fiber 4.7, Sugar 1.5, Protein 1.9
APPLE CIDER MIGNONETTE
Steps:
- In a small pan, over low heat, combine the cider and shallots and apple and cook 5 minutes. Remove from heat and cool to room temp. Stir in the vinegar and season with pepper.
APPLE MIGNONETTE
Categories Shellfish Appetizer Sauté Cocktail Party Casserole/Gratin
Yield 2 people
Number Of Ingredients 11
Steps:
- Serves 2. Cut two ½-inch-thick slices from a loaf of crusty sourdough bread. Melt 2 tablespoons butter in skillet. Once melted, add bread slices to skillet. Fry bread, flipping once, until golden and crusty on both sides, about 4 minutes. Set aside. // In a double boiler or metal bowl placed over a saucepan of boiling water, melt 3 tablespoons butter. Whisk in 2 tablespoons chili sauce, such as Heinz (or substitute 2 tablespoons ketchup plus 4 dashes Tabasco), 2 tablespoons white wine, 2 teaspoons Worcestershire sauce and a generous pinch of celery salt. Stir in 12 shucked oysters along with ½ cup of their liquor. (If you don't have enough oyster liquor, substitute clam juice.) Cook, barely simmering, until oysters plump and begin to ruffle at their edges, about 4 minutes. Pour in ½ cup heavy cream and stir. Simmer gently until warmed through, about 3 minutes, but take care not to let mixture boil. Sprinkle with paprika and stir. // To serve: Place slice of fried bread in the bottom of a wide shallow bowl. Spoon 6 oysters onto bread and pour half of the creamy broth over top. Sprinkle with additional paprika and salt and pepper to taste. Repeat with remaining bowl.
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Apple mignonette is a classic French sauce that is commonly served with raw oysters. It is a tangy and flavorful sauce made from finely minced shallots, vinegar, and diced apples. The addition of the apples gives the mignonette a slightly sweet and fruity taste that pairs perfectly with the salty brine of oysters. In recent years, apple mignonette recipes have become increasingly popular and are no longer limited to being served with just oysters.
History
The mignonette sauce dates back to the 19th century and was traditionally made with red wine vinegar, dried shallots, and black pepper. Over time, variations of the sauce began to emerge, including the addition of herbs and spices, such as tarragon or ginger. In the 21st century, chefs began experimenting with new ingredients, such as citrus and fruit, to add another layer of flavor to the classic sauce. The apple mignonette recipe is one such variation and is a delicious way to incorporate fresh apples into a dish.Ingredients
The base ingredients for a traditional apple mignonette recipe are diced shallots, apple cider vinegar, and freshly ground black pepper. These ingredients are mixed together and allowed to rest for a few hours to allow the flavors to meld. The addition of diced apples and other ingredients, such as honey or lemon juice, can be added to create a variation of the original recipe. Other possible ingredients that can be added include diced cucumber, celery or ginger.Preparation
To prepare an apple mignonette sauce, shallots should be finely minced and mixed with apple cider vinegar and black pepper. The mixture should be allowed to sit for at least 30 minutes at room temperature or in the refrigerator to allow the flavors to meld. Apples should be finely diced and added to the mixture just before serving. The sauce can be stirred until it is evenly mixed or left chunky for a more rustic look.Serving Suggestions
Traditionally, apple mignonette is served with raw oysters. The tangy and slightly sweet flavor of the sauce pairs well with the salty brine of the oysters. However, the sauce can be used in many other ways as well. It can be drizzled over grilled chicken, mixed into a salad dressing, or used as a dip for vegetables or crackers. Apple mignonette can also be used as a marinade for meat, adding a sweet and tangy flavor.Variations
There are many possible variations of the apple mignonette recipe. One way to mix things up is to use different types of vinegar. Instead of apple cider vinegar, try using red wine vinegar or champagne vinegar for a different flavor. The amount of shallots can also be adjusted to create a more or less pungent sauce. Another variation is to use different types of apples, such as Granny Smith or Honeycrisp, each adding their own unique flavor to the sauce.Conclusion
Apple mignonette is a delicious and versatile sauce that can be used in many different dishes. Its sweet and tangy flavor adds a burst of flavor to everything from oysters to grilled chicken. While the traditional recipe calls for shallots, apple cider vinegar, and black pepper, there are endless variations to make the sauce uniquely your own. So, next time you find yourself with an abundance of apples, give this classic French sauce a try!Valuable Tips for Making Apple Mignonette Recipes
Apple mignonette is a tangy and sweet sauce that is perfect for enhancing the flavors of seafood, especially raw oysters. If you want to take your seafood dish to the next level, here are some valuable tips for making delicious apple mignonette recipes.
1. Choose the right kind of apples
When making apple mignonette, it is essential to choose the right kind of apples. You want apples that are tangy and firm, such as Granny Smith or Honeycrisp. Avoid apples that are soft, mealy, or overly sweet, as they will not provide the same amount of acidity.
2. Use high-quality apple cider vinegar
Apple cider vinegar is a crucial ingredient in apple mignonette. Make sure you use high-quality apple cider vinegar, preferably an unfiltered one with the "mother." The "mother" is a cloudy, cobweb-like substance that forms in the vinegar during the fermentation process. It contains beneficial enzymes and bacteria that add to the flavor and nutritional value of the vinegar.
3. Add shallots for extra depth of flavor
Shallots are an excellent addition to apple mignonette because they provide a depth of flavor that complements the sweetness and acidity of the apples and vinegar. Finely chop one to two shallots and add them to the sauce for extra flavor.
4. Finely chop the apples and shallots
When making apple mignonette, it is essential to finely chop the apples and shallots so that they blend seamlessly with the other ingredients. You want your sauce to have a uniform texture that enhances rather than detracts from the flavor of the seafood.
5. Let the sauce sit for at least an hour
After combining all the ingredients, let the apple mignonette sit for at least an hour in the refrigerator. This will allow the flavors of the ingredients to meld together, making the sauce taste even better. You can also make the apple mignonette a day ahead and store it in the refrigerator until you are ready to use it.
6. Experiment with different flavors
While the classic apple mignonette recipe calls for apples, apple cider vinegar, shallots, and pepper, there are many ways to experiment with different flavors. For instance, you can add some chopped herbs such as parsley, tarragon, or chives to the sauce for an extra layer of flavor. You can also add a pinch of sugar to balance out the acidity of the vinegar or a dash of hot sauce to spice things up a bit.
7. Use the sauce sparingly
When serving your seafood, it's essential to use the apple mignonette sparingly. A little bit goes a long way, and you don't want to overpower the delicate flavors of the seafood with too much sauce. Start by adding a small amount of the sauce to each oyster or other seafood, and adjust the quantity according to taste.
8. Serve the sauce at the right temperature
The temperature of the apple mignonette can have a significant impact on the flavor of the seafood. Serve the sauce at a cool room temperature, so it doesn't affect the temperature of the seafood. If the sauce is too cold, it can dull the flavors of the seafood, and if it's too warm, it can mask the flavors.
9. Experiment with different seafood pairings
While apple mignonette is classically served with raw oysters, it can also pair well with other seafood such as shrimp, lobster, or scallops. Experiment with different seafood pairings to find the one that suits your taste buds the best. You can also try using the sauce as a marinade or dipping sauce for cooked seafood.
10. Store the sauce properly
Apple mignonette can last for up to a week in the refrigerator, but it's essential to store it correctly. Keep the sauce in a tightly sealed container, and make sure to label it with the date you made it. Discard any leftover sauce after a week or if it starts to smell or taste off.
Conclusion
Apple mignonette is a versatile sauce that can enhance the flavors of many types of seafood. By following these valuable tips, you can make the perfect apple mignonette recipe that will impress your guests and take your seafood dishes to the next level.