Sour Orange Mignonette Recipes

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TANGY MIGNONETTE SAUCE



Tangy Mignonette Sauce image

Provided by Brian Boitano

Categories     condiment

Number Of Ingredients 0

Steps:

  • Whisk 1/2 cup champagne vinegar, 1 minced shallot, 1/2 teaspoon pepper, 1/4 teaspoon salt and the juice of 1 blood orange in a bowl. Serve with oysters on the half shell.

SOUR ORANGE MIGNONETTE



Sour Orange Mignonette image

Provided by Matt Lee And Ted Lee

Categories     quick, condiments, dips and spreads

Time 30m

Yield 2 cups, enough for 120 oysters

Number Of Ingredients 4

1 3/4 cups Seville orange juice (about 8 oranges)
1/4 cup Champagne vinegar
2 large shallots, finely chopped
1/2 teaspoon granulated sugar

Steps:

  • Whisk ingredients together in a small bowl until sugar dissolves. Cover with plastic wrap and chill in refrigerator for half an hour.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 12 milligrams, Sugar 26 grams

OYSTERS WITH ORANGE AND GINGER MIGNONETTE



Oysters with Orange and Ginger Mignonette image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 7

1 orange, segmented and cut into 1-inch dice, with reserved juice
1/4 teaspoon peeled and grated fresh ginger
1 tablespoon rice wine vinegar
1 teaspoon finely chopped fresh cilantro
1 scallion, finely chopped
Salt and freshly ground black pepper
6 oysters, shucked and on the half shell

Steps:

  • In a small mixing bowl, whisk together the orange pieces, orange juice, ginger, rice wine vinegar, cilantro and scallion. Season with salt and pepper. Spoon the mignonette over each of the shucked oysters and serve.

OVEN-ROASTED OYSTERS



Oven-Roasted Oysters image

In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.

Provided by Matt Lee And Ted Lee

Categories     appetizer, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 4

100 to 120 unshucked oysters, scrubbed clean
6 small lemons, cut into wedges
Tabasco, or other pepper sauce
Sour orange mignonette (see recipe)

Steps:

  • Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
  • Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.

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