Mignonette Sauce For Oysters Recipes

OYSTERS WITH A CLASSIC MIGNONETTE SAUCE

Steps:

• Stir together the vinegar, shallots and 1/4 teaspoon salt and pepper in a small bowl. Let sit for at least 10 minutes to let the flavors combine. Drizzle the sauce over the oysters.

MIGNONETTE SAUCE

Steps:

• Stir together shallot, pepper, and vinegars. Let stand 20 minutes before serving.

RAW OYSTERS WITH MIGNONETTE SAUCE

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.

CHAMPAGNE MIGNONETTE

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

Steps:

• Combine all ingredients and chill. Serve with chilled oysters or clams on the half shell.

MIGNONETTE SAUCE

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 FOR OYSTERS

Steps:

• Thinly slice shallots. Crush the peppercorns by wrapping in a towel and hitting them with a hammer.
• Combine the shallots, peppercorns and vinegar in a small bowl. Mix thoroughly.

FRESHLY SHUCKED OYSTERS AND SAUCE MIGNONETTE WITH A TWIST!

Steps:

• For the Mignonette sauce: Combine all the ingredients togther in a jam jar or sealed container - shake thoroughly and allow the flavours to mingle for at least 1 hour before serving.
• Serve (in a little bowl with a small spoon) with freshly shucked oysters.
• Excess sauce can be stored in the fridge for up to 2 weeks.
• How to open the oysters: Hold an oyster firmly with a cloth in one hand.
• and the hinged end towards you. Insert a knife in the area where the two.
• shells meet and prise open with a twisting action. Slide the blade along the inside edge of the shell to sever the muscle holding the shells together. Cut the muscle attachment to lower shell. Turn the oyster meat for best presentation.
• NB: The best way to serve raw oysters is on a platter of crushed ice, or sometimes you see them presented on a bed of seaweed.
• At a dinner party allow 6 oysters per person as a starter.
• A live oyster uses its muscle to hold the shells tightly closed. When an oyster weakens, the shell gapes open and if it will not close when tapped, it should be discarded.
• Oysters will keep for up to one week if stored correctly, deep shell down in a fridge or cool place. Cover with a damp cloth to prevent dehydration. Never store in water.
• Oysters can be frozen for up to 3 months just as other fish products. The shells will open on thawing BUT CONSUME STRAIGHT AWAY.
• Champagne is possibly the best drink to serve with oysters, or Bucks fizz if eating oysters for breakfast.
• Other wines that go well with oysters are light dry and slightly acidic wines like Muscadet.
• As the wine has to compete with the salty, natural flavour of oysters, a fuller bodied wine distracts from both the taste of wine and the oyster.
• In Ireland you will always get served oysters with Guinness, and a very dry cold sherry in Spain.
• Personally I like Sancerre, Vouvray or Chablis with my oysters!