Apricot Mignonette Food

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CLASSIC MIGNONETTE RECIPE



Classic Mignonette Recipe image

Most recipes for classic mignonette don't give it the respect and attention it deserves. With a sharp knife and a little attention to detail you can raise the bar on this raw bar staple.

Provided by Sasha Marx

Categories     Appetizers and Hors d'Oeuvres     Condiments and Sauces     Quick and Easy     Condiment

Number Of Ingredients 3

2 large shallots
1/2 cup (120ml) white wine vinegar (see note)
4 teaspoons (12g) whole black peppercorns

Steps:

  • Using a small, sharp knife, trim shallot ends, leaving root end attached. Cut shallots in half, peel and discard skins. Using your hands, remove the core from each shallot half, leaving layered petals of shallot. Set cores aside for another use.
  • Cut shallot petals into pieces that can lie flat on the cutting board, and position them vertically on the board, with root ends farthest from you. Starting with the tip of your knife just below the root end, slice shallot petals into thin strips from pole to pole, leaving them barely attached at root end.
  • Rotate shallot petals 90 degrees and cut across the thin strips to make very finely diced pieces. Using bench scraper, transfer minced shallots to small bowl; discard root end scraps. Pour vinegar over shallots, and set bowl aside.
  • In a small skillet over medium heat, toast peppercorns until fragrant and warm to the touch, shaking skillet occasionally to ensure that they toast evenly and don't burn, 1 to 2 minutes. Transfer peppercorns to small bowl and let them cool for 1 minute.
  • Crack peppercorns into rough halves and quarters. You can use a mortar and pestle; or a large mallet, meat pounder, or the bottom of a skillet or saucepan to crush them (doing this in a rimmed baking sheet, or wrapping the peppercorns in a clean kitchen towel, will help contain them).
  • Add cracked peppercorns to bowl with shallots and vinegar, and stir to combine. Cover bowl with plastic wrap, and let sit at room temperature for at least 30 minutes and up to 1 hour to allow flavors to marry. If you are not planning to serve immediately, transfer mignonette to the refrigerator, where it will keep for up to 3 days. Serve with oysters on the half-shell.

Nutrition Facts : Calories 15 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 1 g, Fat 0 g, ServingSize Makes 1/2 cup, UnsaturatedFat 0 g

MIGNONETTE SAUCE



Mignonette Sauce image

A classic Mignonette Sauce recipe

Yield Makes about 1/2 cup

Number Of Ingredients 4

1 tablespoon coarsely ground white or black peppercorns (vary amount according to taste)
1/2 cup white or red wine vinegar
2 tablespoons finely chopped shallots or sweet onions
Salt to taste

Steps:

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

APRICOT MIGNONETTE



Apricot Mignonette image

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 1 cup

Number Of Ingredients 7

2 tablespoons shallots, finely chopped
2 teaspoons fresh cracked black pepper
2 tablespoons dried apricots, finely chopped
1/2 cup white wine
1/2 cup cider vinegar
Salt, (to taste)
4 tablespoons tarragon leaves

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.

MIGNONETTE SAUCE



Mignonette Sauce image

Provided by Food Network

Categories     condiment

Time 10m

Number Of Ingredients 3

1 tablespoon crushed black peppercorns
3 tablespoons finely minced shallots
2/3 cup good quality red wine vinegar

Steps:

  • Combine the ingredients in a glass or stainless-steel bowl. Cover with plastic wrap and store at room temperature overnight. Mignonette sauce will keep for months in the refrigerator.

BAY SCALLOPS EN PAPILLOTE



Bay Scallops en Papillote image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

4 tablespoons unsalted butter
2 shallots, thinly sliced
1/2 pound chanterelle mushrooms, stems trimmed and sliced lengthwise 1/4 inch thick
1/4 teaspoon fresh thyme leaves
Coarse salt, (to taste)
Freshly ground pepper (to taste)
1/2 pound Yukon gold potatoes
1/4 cup clarified butter
2 large leeks (white and pale green parts only), halved and thinly sliced
1 tablespoon zest of orange, thinly sliced
1/4 teaspoon ground coriander
1/4 cup mirin (Japanese cooking wine)
2 pounds bay scallops
4 tablespoons prepared truffle butter
Apricot Mignonette

Steps:

  • Melt 2 tablespoons of unsalted butter in a large nonstick skillet over medium heat. Add shallots, and cook, stirring occasionally, until clear and translucent, about 2 to 3 minutes. Add mushrooms and thyme; saute until fork tender, 5 to 7 minutes. Season to taste with salt and pepper.
  • Heat oven to 500 degrees. Slice potatoes very thin, preferably using a mandoline. Brush a baking sheet with clarified butter, and arrange potato slices in a single layer. Brush the top of each potato with remaining clarified butter. Season with salt and pepper. Bake in oven, 5 to 7 minutes. (Leave the oven on for the packages.)
  • While potatoes cook, prepare leeks. In a large nonstick skillet over low heat, melt remaining 2 tablespoons unsalted butter. Add leeks, orange zest, ground coriander, and mirin. Cook, stirring occasionally, until leeks are tender, clear, and translucent, 5 to 7 minutes.
  • Fold four 10-by-16-inch rectangles of parchment in half, bringing the shorter ends together. Then cut the shape of half a heart, starting at the bottom of the fold, as if you were making a valentine. Unfold the hearts. (Each should be about 10 inches long and 8 inches wide at its widest point.)
  • Assemble each package by arranging a bed of 6 to 8 potato slices on one half of the parchment heart; then add layers of 1/4 cup leeks, 1/4 cup chanterelles, 1/2 cup raw bay scallops, and a dollop of truffle butter.
  • Fold the other half of the heart over the food. Seal the package by folding the two edges of the heart together; allow enough room for steam to accumulate. Place the packages on an ungreased baking sheet, and bake until the paper puffs and the contents bubble, 4 to 5 minutes.
  • Place package on a plate, and cut open just before serving. Accompany each with a small bowl of apricot mignonette for dipping.

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.

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