Mignonette Sauce

Name: Mignonette Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 3 cups (700 ml)
Cuisine: French Classic
Ingredients: shallot Shallot; 50 g Potato; 1 tbsp vinegar (15 ml) White Wine Vinegar; about ¾ cup (200 ml) Fish Stock; 1¼ cups (300 ml) Chicken Stock; 2 tbsp pepper (30 ml) Pepper; ⅔ cup (150 g) Butter

Independent adaptation of a publicly published Hans Haas recipe. Not affiliated with, sponsored by, or endorsed by Hans Haas.

GREAT ON · SWEAT SHALLOT + POTATO; DEGLAZE VINEGAR; ADD STOCKS + PEPPER; MOUNT BUTTER

Great on Sweat shallot + potato; deglaze vinegar; add stocks + pepper; mount butter.

A quick pan finish for steak and poultry.

On the jar

MIGNONETTE

Method: stove
Yield: about 3 cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

White Wine Vinegar 15 mlFish Stock 200 mlChicken Stock 300 mlPepper 30 ml

Ingredients

Shallotshallot
Potato50 g
White Wine Vinegar1 tbsp vinegar (15 ml)
Fish Stockabout ¾ cup (200 ml)
Chicken Stock1¼ cups (300 ml)
Pepper2 tbsp pepper (30 ml)
Butter⅔ cup (150 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Mignonette Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 3 national awards

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Provenance

Hans Haas works in Austrian-German classical / product-driven at Tantris; credentials include Michelin 2* (Tantris, Munich; chef 1991–2020).

Originally published as Sauce Mignonette.

Adapted from a Hans Haas recipe (Hans Haas / Bocuse d'Or Winners (small cuttlefish with warm egg yolk)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hans Haas / Bocuse d'Or Winners (small cuttlefish with warm egg yolk) (published as “Sauce Mignonette”). Full citation lives in Provenance.

Companion jar