Best 10 Apricot Mignonette Recipes
Apricot mignonette is a classic French sauce that is typically served with grilled or roasted meats, such as duck, lamb, or pork. It is also a popular choice for seafood dishes, such as salmon or trout. The sauce is made with a combination of finely chopped apricots, shallots, vinegar, and herbs. The apricots add a sweet and tangy flavor to the sauce, while the shallots and vinegar add a bit of sharpness. The herbs, such as tarragon or chives, add a fresh, aromatic flavor. Apricot mignonette is a versatile sauce that can be used in a variety of dishes. It is a great way to add a bit of sweetness and tang to your next meal.
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30 FRESH APRICOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an apricot dish in 30 minutes or less!
Nutrition Facts :
MIGNONETTE SAUCE
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
Steps:
- Combine the vinegar, peppercorns and shallots in a jar. Keep in the refrigerator for up to 1 month.
APRICOT MANHATTANS
Provided by Valerie Bertinelli
Categories beverage
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the chopped apricots and the apricot nectar in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer briskly until reduced and somewhat syrupy, about 10 minutes. Pour into a French press and let cool to room temperature, 5 to 10 minutes. Then add the bourbon, vermouth and bitters; stir well.
- Add ice to 4 rocks glasses. Place the lid on the press and plunge. Divide the drink between the glasses and garnish each with a whole dried apricot.
MIGNONETTE SAUCE
A classic Mignonette Sauce recipe
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients and chill. Serve with chilled oysters or clams on the half shell.
MIGNONETTE SAUCE
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
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
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
Steps:
- Whisk all ingredients together in a medium bowl until well combined.
HOLIDAY POMEGRANATE MIGNONETTE
This beautiful mignonette, paired with fresh raw oysters makes for a stunning appetizer at any holiday gathering.
Provided by CJ
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk vinegar, pomegranate juice, shallot, pepper, and white sugar together in a bowl until sugar dissolves. Add pomegranate seeds, cover the bowl with plastic wrap, and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.7 g, Fiber 0.1 g, Protein 0.2 g, Sodium 1.8 mg, Sugar 1.5 g
APRICOT ALMOND GALETTE
This simple recipe has a layer of almond paste and then fresh apricots on top. Feel free to substitute your favorite fruit.
Provided by Ms. Munchie
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
- Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
- Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.
Nutrition Facts : Calories 290.3 calories, Carbohydrate 42.6 g, Cholesterol 23.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 132.3 mg, Sugar 24.7 g
MIGNONETTE SAUCE FOR OYSTERS
Provided by Moira Hodgson
Categories condiments, sauces and gravies, appetizer
Time 15m
Yield Four servings
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 5 grams
APRICOT MIGNONETTE
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Combine the shallots, cracked pepper, dried apricots, white wine, and cider vinegar in a small bowl. Season to taste with salt. Stir well to combine, and set aside. Divide into four small bowls, and garnish with tarragon before serving.
Tips:
- Use ripe, flavorful apricots: The sweetness and tartness of the apricots are key to the flavor of the mignonette, so make sure to use the best quality fruit you can find.
- Choose a good quality red wine vinegar: The vinegar should be well-balanced and have a good acidity. Avoid using a vinegar that is too harsh or vinegary.
- Add a touch of sweetness: A little bit of honey or sugar can help to round out the flavors of the mignonette. Be careful not to add too much, though, or the mignonette will become too sweet.
- Let the flavors meld: The mignonette will taste best if you let it sit for at least 30 minutes before using it. This will allow the flavors to meld and develop.
Conclusion:
Apricot mignonette is a delicious and versatile sauce that can be used to add a touch of sweetness and acidity to a variety of dishes. It is especially good with grilled or roasted meats and fish. The next time you are looking for a quick and easy way to add flavor to your food, give apricot mignonette a try. You won't be disappointed!
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