Best 4 Champagne Mignonette Recipes
Indulge in the delightful flavors of Champagne Mignonette, a classic French sauce that elevates the taste of oysters and seafood to new heights. This exquisite sauce combines the effervescence of Champagne with the tangy zest of shallots, vinegar, and freshly ground pepper. Its versatility extends beyond seafood, as it also complements grilled meats, vegetables, and even fruit salads. Discover the simplicity of this recipe, which requires just a few carefully selected ingredients and minimal preparation time. Elevate your culinary repertoire with Champagne Mignonette, a timeless sauce that adds a touch of elegance to any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE
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.
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.
OYSTERS WITH CHAMPAGNE-VINEGAR MIGNONETTE
Steps:
- Make mignonette
- Stir together the vinegar, shallot, pepper, and sugar and let stand 30 minutes.
- Make oysters
- Preheat the broiler. Spread 3/4 cup kosher salt in an 8- to 10-inch shallow flameproof baking dish or pan. Arrange the oysters in their shells atop the salt, then top each with a piece of butter.
- Broil 4 to 6 inches from the heat until the butter is melted and sizzling and the edges of the oysters are beginning to curl, 1 to 2 minutes.
- Stir the parsley into the mignonette. Divide the remaining 3/4 cup kosher salt between two plates and arrange 3 oysters on each. Spoon 1/4 teaspoon mignonette over each oyster and sprinkle oysters with grapes. Serve warm.
- DO AHEAD
- The MIGNONETTE, without parsley, can be made 1 day ahead and chilled, covered.
CHAMPAGNE MIGNONETTE
The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned over oysters.
Tips:
- Choose high-quality oysters: Fresh, plump oysters with a briny flavor are essential for a great mignonette. Look for oysters that are tightly closed and have no cracks or chips in the shells.
- Use a sharp knife to shuck the oysters: A dull knife can crush the oysters, making them difficult to eat. Use a sharp knife to carefully pry open the shells, taking care not to spill any of the oyster liquor.
- Make the mignonette sauce ahead of time: The flavors of the mignonette sauce will meld together better if you make it at least 30 minutes before serving. This will also give the shallots time to mellow and the vinegar to tone down its acidity.
- Serve the mignonette sauce chilled: The mignonette sauce should be served chilled, either on ice or in a chilled bowl. This will help to keep the oysters cold and refreshing.
- Experiment with different flavors: There are many different ways to flavor a mignonette sauce. Try adding herbs, spices, or citrus fruits to create a unique sauce that complements the oysters.
Conclusion:
Champagne mignonette is a classic seafood dish that is easy to make and always a crowd-pleaser. With its briny oysters, tangy sauce, and refreshing champagne, it's the perfect appetizer for any occasion. Whether you're hosting a party or just enjoying a quiet dinner at home, champagne mignonette is a surefire way to impress your guests. So next time you're looking for a delicious and elegant seafood dish, give champagne mignonette a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
