Tangy Mignonette Sauce Recipes
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.
MIGNONETTE SAUCE
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
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.
MIGNONETTE SAUCE
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
Steps:
- Combine the vinegar, peppercorns and shallots in a jar. Keep in the refrigerator for up to 1 month.
TANGY MIGNONETTE SAUCE
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
Provided by Food Network
Number Of Ingredients 3
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
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.
TANGY BARBECUE SAUCE
My mother-in-law created this recipe, and we just can't get enough of her delectable sauce! I always keep a little out of the basting dish prior to using it on the grill so we have some to serve at the table. It tastes terrific on any grilled meat. -Mary Kaye Rackowitz, Marysville, Washington
Provided by Taste of Home
Time 40m
Yield 1-1/2 cups.
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.
Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 456mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
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