Apricot Mignonette 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.

HOLIDAY POMEGRANATE MIGNONETTE

Holiday Pomegranate Mignonette image

This beautiful mignonette, paired with fresh raw oysters makes for a stunning appetizer at any holiday gathering.

Provided by CJ

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

Ingredients

3 tablespoons champagne vinegar
1 tablespoon pomegranate juice
½ shallot, minced
½ teaspoon fresh cracked pepper
1 pinch white sugar
1 tablespoon pomegranate seeds

Steps:

Whisk vinegar, pomegranate juice, shallot, pepper, and white sugar together in a bowl until sugar dissolves. Add pomegranate seeds, cover the bowl with plastic wrap, and refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 1.8 mg, Sugar 1.5 g

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