Cucumber Mignonette Sauce Recipes

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RAW OYSTERS ON THE HALF SHELL WITH CUCUMBER MIGNONETTE



Raw Oysters on the Half Shell with Cucumber Mignonette image

Provided by Tyler Florence

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 13

12 large West Coast oysters
Crushed ice or rock salt
1 cup rice wine vinegar
1 shallot, minced
One 1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
1 tablespoon sugar
Several turns freshly ground black pepper
2 tablespoons prepared horseradish
1 cup ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce, or to taste
1 lemon, juiced

Steps:

  • For the Oysters:
  • Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
  • For the Cucumber Mignonette Sauce:
  • In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters.
  • For the Cocktail Sauce:
  • Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.

MIGNONETTE SAUCE



Mignonette Sauce image

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

4 cups red wine vinegar (1 liter)
2 tablespoons/30ml black peppercorns, crushed
4 shallots, minced

Steps:

  • Combine the vinegar, peppercorns and shallots in a jar. Keep in the refrigerator for up to 1 month.

CHAMPAGNE MIGNONETTE



Champagne Mignonette image

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

1 shallot, finely minced
1/2 cup Champagne vinegar
2 tablespoons Champagne or sparkling wine (optional)
1/2 teaspoon freshly ground black pepper
Fresh shucked oysters, for serving

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.

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

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.

OYSTERS WITH SEAWEED AND CUCUMBER MIGNONETTE



Oysters With Seaweed And Cucumber Mignonette image

Provided by Moira Hodgson

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons hijiki seaweed
3 ounces rice wine vinegar
2 ounces sake
1 ounce mirin (cooking sake)
1 tablespoon fresh ginger, peeled and minced
1/2 teaspoon freshly cracked pepper
2 tablespoons cucumber, peeled and minced
24 oysters
3 tablespoons wasabi-cured flying fish roe (optional)

Steps:

  • Soak the hijiki in warm water for 30 minutes or until it is soft. Drain and chop coarsely. Mix it with the vinegar, sake, mirin, ginger and pepper. Refrigerate for 20 minutes, or until ready to serve.
  • Shuck the oysters and arrange them on ice on four plates. Add the cucumber to the sauce. Top the oysters with the sauce and a small dollop of flying fish roe.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 320 milligrams, Sugar 0 grams

MIGNONETTE SAUCE



Mignonette Sauce image

A classic Mignonette Sauce recipe

Yield Makes about 1/2 cup

Number Of Ingredients 4

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.

CUCUMBER MIGNONETTE SAUCE:



CUCUMBER MIGNONETTE SAUCE: image

Number Of Ingredients 7

ucumber Mignonette Sauce:
1 cup rice wine vinegar
1 shallot, minced
1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves, chopped

Steps:

  • In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together

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