Best 5 Apple Mignonette Recipes
Apple mignonette is a classic French sauce that pairs perfectly with grilled or roasted meats, especially lamb. The name mignonette comes from the French word for "small and delicate," which aptly describes this sauce's texture and flavor. Made with a combination of finely chopped shallots, parsley, tarragon, and capers, apple mignonette is then mixed with a vinegar-based dressing. The addition of apple cider vinegar gives this sauce a slightly sweet and tangy flavor, while the freshly chopped herbs provide a bright, herbaceous finish.
Let's cook with our recipes!
APPLE MIGNONETTE
by Chef Saucier Jacob Reimer and Chef de Cuisine Josh Tomczyk of the Fuego restaurant, Tucson, Arizona
Provided by Millereg
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simply combine all ingredients, then garnish to order.
- Serve with oysters on the half-shell.
Nutrition Facts : Calories 55.2, Fat 0.6, SaturatedFat 0.2, Sodium 9.9, Carbohydrate 13.2, Fiber 4.7, Sugar 1.5, Protein 1.9
APPLE CIDER MIGNONETTE
Steps:
- In a small pan, over low heat, combine the cider and shallots and apple and cook 5 minutes. Remove from heat and cool to room temp. Stir in the vinegar and season with pepper.
CHILLED OYSTERS WITH APPLE-GINGER MIGNONETTE
Fresh ginger provides a kick while crunchy apple adds sweetness to this mignonette served atop just-shucked oysters on the half shell.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- Stir together cider vinegar, shallot, and ginger. Let stand for 10 minutes. Stir in apple. Top each oyster with 1/2 teaspoon mignonette just before serving.
OYSTERS WITH APPLE MIGNONNETTE
Categories Shellfish Appetizer Valentine's Day Quick & Easy Low Cal Dinner Apple Seafood Oyster Anniversary Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 8
Steps:
- Scrub oysters well. Combine oysters and apple cider in a 2-qt. saucepan and bring to a boil. Steam oysters, covered, over moderately high heat until they just open, checking occasionally after 3 minutes and transferring to a plate as they open. (Reserve steaming liquid and discard any unopened oysters.) Chill oysters, loosely covered, until cool, about 30 minutes.
- While oysters are chilling, pour oyster steaming liquid through a paper towel-lined sieve into a bowl to remove any grit. Stir 2 tablespoons strained liquid together with remaining ingredients and salt to taste. Discard remaining strained liquid.
- Remove flat half of oyster shell and loosen oyster with a sharp knife. Put oysters in rounded half of shell. Arrange on plates and spoon sauce over oysters.
OYSTERS WITH APPLE CIDER MIGNONETTE
Oysters are all about the place from which they hail. Myth or not, oysters have long been considered a food of love. Folklore says that oysters should be eaten only in months with an r in them, but science has shown that oysters may be safely eaten 12 months a year. Adapted from Yankee Magazine.
Provided by Cucina Casalingo
Categories < 30 Mins
Time 20m
Yield 12 oysters
Number Of Ingredients 6
Steps:
- In a small pan, over low heat, combine the cider, shallots, and apple and cook 5 minutes.
- Remove from heat and cool to room temperature, about 10 minutes.
- Stir in the vinegar and season with pepper.
- Spoon 1 to 2 teaspoons over the freshly schucked ysters.
Nutrition Facts : Calories 41.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 25, Sodium 53.2, Carbohydrate 2.7, Sugar 0.1, Protein 4.8
Tips:
- Use ripe apples: The sweetness and tartness of ripe apples balance the sharpness of the vinegar and shallots, creating a harmonious mignonette.
- Choose your vinegar wisely: Different vinegars impart different flavors to the mignonette. White wine vinegar is a classic choice for its delicate acidity, while champagne vinegar adds a touch of elegance. Rice vinegar has a mild acidity and a slightly sweet flavor, making it a good option for those who prefer a less assertive mignonette.
- Don't be afraid to experiment with different shallots: Shallots come in a variety of colors and flavors. Red shallots have a more pronounced flavor than yellow shallots, while white shallots are milder. Experiment with different types to find the one you like best.
- Let the mignonette rest: Allowing the mignonette to rest for at least 30 minutes before using allows the flavors to meld and develop. This will result in a more complex and flavorful mignonette.
- Use fresh herbs: Fresh herbs add a pop of color and flavor to the mignonette. Chives, parsley, and tarragon are all good options.
Conclusion:
Apple mignonette is a versatile condiment that can be used to add a burst of flavor to a variety of dishes. It is especially well-suited for seafood, such as oysters, clams, and mussels. With its sweet, tart, and slightly spicy flavor, apple mignonette is sure to please even the most discerning palate. So next time you're looking for a way to elevate your seafood dishes, give apple mignonette a try. You won't be disappointed.
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