Prosecco Mignonette Recipes

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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.

PROSECCO MIGNONETTE



Prosecco Mignonette image

Serve this prosecco- and vinegar-based sauce from Esca chef David Pasternack with fresh oysters and clams.Also Try:Grainy Mustard Sauce, Cocktail Sauce

Provided by Martha Stewart

Categories     French Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 6

3 shallots, very finely chopped
2 cups champagne vinegar
1 cup prosecco
2 tablespoons black peppercorns, coarsely ground
1 sprig fresh tarragon, leaves only, coarsely chopped
Pinch of sea salt

Steps:

  • Whisk all ingredients together in a medium bowl until well combined.

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