Mignonette: meaning, definitions and examples
๐ฆช
mignonette
[ mษชn.jษหnษt ]
culinary term
Mignonette refers to a sauce traditionally served with oysters. It is composed primarily of vinegar, shallots, and black pepper. This refreshing condiment enhances the briny taste of raw oysters and is used in various seafood dishes. The combination of sharp flavors provides a distinctive contrast that many enthusiasts appreciate. Mignonette is also associated with certain French culinary traditions.
Synonyms
condiment, sauce, vinaigrette.
Examples of usage
- I always add mignonette to my oysters.
- The chef prepared a delicious mignonette sauce for the seafood platter.
- Mignonette is a classic accompaniment for fresh shellfish.
- She enjoyed her oysters with a zesty mignonette.
Translations
Translations of the word "mignonette" in other languages:
๐ต๐น mignonette
๐ฎ๐ณ เคฎเคฟเคจเฅเคฏเฅเคจเค
๐ฉ๐ช Mignonette
๐ฎ๐ฉ mignonette
๐บ๐ฆ ะผัะฝัะนะพะฝะตััะฐ
๐ต๐ฑ mignonette
๐ฏ๐ต ใใใงใใใ
๐ซ๐ท mignonette
๐ช๐ธ mignonette
๐น๐ท mignonette
๐ฐ๐ท ๋ฏธ๋ฝ๋คํธ
๐ธ๐ฆ ู ูููููุช
๐จ๐ฟ mignonette
๐ธ๐ฐ mignonette
๐จ๐ณ ่ฟทไฝ ๅ ็น
๐ธ๐ฎ mignonette
๐ฎ๐ธ mignonette
๐ฐ๐ฟ ะผะธะฝัะพะฝะตััะฐ
๐ฌ๐ช แแแแแแแแขแ
๐ฆ๐ฟ minyonette
๐ฒ๐ฝ mignonette
Etymology
The term 'mignonette' has its roots in the French language, derived from the name of the sweet and tender 'mignon,' meaning 'small and delicate.' Originally used to describe a type of small herb, the word evolved in culinary contexts. The etymology reflects the fine and exquisite nature of the sauce, which complements delicate oysters. Mignonette sauce became popular in France during the 18th century, and its recipe has remained largely unchanged over the centuries. The early uses of the sauce showcased its role as an enhancement for seafood dishes, highlighting the refined tastes associated with French dining. As a testament to its enduring appeal, mignonette continues to be a staple in many seafood restaurants and is commonly included in menus featuring oysters.