Best Oysters With A Classic Mignonette Sauce Recipes

MIGNONETTE SAUCE

Mignonette Sauce image

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

Ingredients

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

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.

RAW OYSTERS WITH MIGNONETTE SAUCE

Raw Oysters with Mignonette Sauce image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 1h12m

Yield 24 oysters

Number Of Ingredients 7

Ingredients

1 cup white wine
2 shallots, small dice
1 tablespoon sherry
1 teaspoon chopped parsley leaves
1 lemon, juiced
3 anchovies, rinsed and chopped
2 dozen oysters of choice, cleaned and shucked

Steps:

In saucepan over medium heat, add white wine and shallots, and reduce for 5 to 8 minutes, to half of the original volume. Add the sherry, parsley and lemon juice, cook for additional 3 to 4 minutes. Remove from heat and stir in the anchovies, allow to cool for 20 minutes, then stir again before topping the oysters. Arrange on a serving platter and serve immediately.

OYSTERS WITH CHAMPAGNE-TARRAGON MIGNONETTE

Oysters with Champagne-Tarragon Mignonette image

Our take on mignonette, a classic vinegar-herb sauce, imparts the zing of champagne vinegar and the sweet licorice flavor of tarragon.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 1 dozen

Number Of Ingredients 5

Ingredients

2 tablespoons champagne vinegar
1/2 teaspoon very finely chopped shallot
Pinch of coarse salt
1 1/2 teaspoons chopped fresh tarragon
1 dozen fresh oysters, scrubbed, shucked, and left on the half shell

Steps:

Stir vinegar, shallot, salt, and tarragon in a small bowl. Arrange oysters on a bed of crushed ice. Spoon about 1/2 teaspoon mignonette over each, and serve.

MIGNONETTE SAUCE

Mignonette Sauce image

A classic Mignonette Sauce recipe

Yield Makes about 1/2 cup

Number Of Ingredients 4

Ingredients

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.

OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE

Oysters with Champagne-Vinegar Mignonette image

Categories Herb Onion Broil Quick & Easy Oyster Grape Gourmet

Yield Makes 2 first-course servings

Number Of Ingredients 11

Ingredients

For mignonnette
2 teaspoons Champagne vinegar
1 1/2 teaspoons finely chopped shallot
Pinch of coarsely ground black pepper
Pinch of sugar
1 teaspoon finely chopped fresh flat-leaf parsley
For oysters
1 1/2 cups kosher or other coarse salt
1/2 dozen small oysters, such as Kumamoto or Prince Edward Island, shells scrubbed well and oysters left on the half shell, their liquor reserved and oysters picked over for shell fragments
1/2 tablespoon unsalted butter, cut into 6 pieces
1 small cluster Champagne table grapes or 2 finely diced seedless red grapes

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.