Mignonette, five ways

Classic, contemporary, French, Asian or hot ... take your pick of these simple mignonette sauces
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Mignonette sauces

The pros at Philleigh Way Cookery School near Truro share their favourite mignonette sauces to drizzle on just-shucked oysters

www.philleighway.co.uk

Supported by

Indy Coffee Box
  • You will need
  • Method

Classic

  • Shallot ½, peeled and finely diced
  • Red wine vinegar to taste

Contemporary

  • Orange ½, juice of
  • Rocket small handful
  • Shallot ½, peeled and finely diced

French

  • Spring onion 1, finely chopped
  • Chives small handful, chopped
  • Dijon mustard 1 tsp
  • Lemon ½, juice of

Asian

  • Chilli 1, finely chopped
  • Coriander small handful, finely chopped
  • Wasbi to taste
  • Rice vinegar  to taste

Hot

  • Jalapenos 2, finely chopped
  • Dill handful, chopped
  • Capers 1 tbsp, chopped
  • Shallot ½, peeled and finely diced
  • Red wine vinegar to taste
  1. These mignonette sauces are super easy to put together. Simply take your pick of the sauces, prepare the ingredients and combine – adding more or less of each ingredient depending on taste.
  2. Drizzle over freshly shucked oysters and serve immediately. Find out how to shuck an oyster like a pro here.

You will need

Classic

  • Shallot ½, peeled and finely diced
  • Red wine vinegar to taste

Contemporary

  • Orange ½, juice of
  • Rocket small handful
  • Shallot ½, peeled and finely diced

French

  • Spring onion 1, finely chopped
  • Chives small handful, chopped
  • Dijon mustard 1 tsp
  • Lemon ½, juice of

Asian

  • Chilli 1, finely chopped
  • Coriander small handful, finely chopped
  • Wasbi to taste
  • Rice vinegar  to taste

Hot

  • Jalapenos 2, finely chopped
  • Dill handful, chopped
  • Capers 1 tbsp, chopped
  • Shallot ½, peeled and finely diced
  • Red wine vinegar to taste

Method

  1. These mignonette sauces are super easy to put together. Simply take your pick of the sauces, prepare the ingredients and combine – adding more or less of each ingredient depending on taste.
  2. Drizzle over freshly shucked oysters and serve immediately. Find out how to shuck an oyster like a pro here.
Supported by
Salcombe Gin & Paul Ainsworth
Indy Coffee Box

'In Cornwall we’re spoilt for choice with some of the finest seafood and shellfish, but we recently paid a visit to Porthilly Oysters in Rock and were blown away'

Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth
Supported by
food magazine march april edition

Supported by

food magazine march april edition
Supported by
food newsletter banner

Supported by

food newsletter banner