Cucumber Mignonette Sauce Food

CUCUMBER AND GINGER MIGNONETTE

Cucumber and Ginger Mignonette image

Provided by Food Network

Time 14m

Yield 3 cups

Number Of Ingredients 3

Ingredients

6 tablespoons pickled ginger
2 cups rice wine vinegar
2 cucumbers

Steps:

Finely mince the pickled ginger and add it to the vinegar along with any juice.
Peel the cucumbers and slice them lengthwise into quarters. Remove the seeds.
Using a cheese grater over a plate, grate the cucumber quarters into fine mince, being sure to save the juice. Add the grated cucumber and juice to the vinegar mixture.
Chill and serve ice cold with your favorite oysters.

RAW OYSTERS ON THE HALF SHELL WITH CUCUMBER MIGNONETTE

Raw Oysters on the Half Shell with Cucumber Mignonette image

Provided by Tyler Florence

Categories appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

12 large West Coast oysters
Crushed ice or rock salt
1 cup rice wine vinegar
1 shallot, minced
One 1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
1 tablespoon sugar
Several turns freshly ground black pepper
2 tablespoons prepared horseradish
1 cup ketchup
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce, or to taste
1 lemon, juiced

Steps:

For the Oysters:
Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
For the Cucumber Mignonette Sauce:
In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters.
For the Cocktail Sauce:
Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.

MIGNONETTE SAUCE

Mignonette Sauce image

This seafood condiment is a must-have, especially when there are raw oysters to be had in our Fruits de Mer Platter.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 1 cup

Number Of Ingredients 4

Ingredients

1 shallot, finely chopped
1 1/2 teaspoons coarsely ground pepper
1/2 cup sherry vinegar
1/2 cup champagne vinegar or white wine vinegar

Steps:

Stir together shallot, pepper, and vinegars. Let stand 20 minutes before serving.

MIGNONETTE SAUCE

Mignonette Sauce image

A classic Mignonette Sauce recipe

Yield Makes about 1/2 cup

Number Of Ingredients 4

Ingredients

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.

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

Ingredients

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.

CHAMPAGNE MIGNONETTE

Champagne Mignonette image

The addition of Champagne is not essential, but it is particularly delicious. If you are planning to serve some bubbly with your oysters, save a splash for this sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 1/2 cup

Number Of Ingredients 5

Ingredients

1 shallot, finely minced
1/2 cup Champagne vinegar
2 tablespoons Champagne or sparkling wine (optional)
1/2 teaspoon freshly ground black pepper
Fresh shucked oysters, for serving

Steps:

Place all ingredients in a small bowl, and stir to combine. Cover with plastic wrap, and place in refrigerator. Serve chilled, spooned over oysters.

CUCUMBER MIGNONETTE SAUCE:

CUCUMBER MIGNONETTE SAUCE: image

Number Of Ingredients 7

Ingredients

ucumber Mignonette Sauce:
1 cup rice wine vinegar
1 shallot, minced
1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves, chopped

Steps:

In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together

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