mignonette

简明释义

英[ˌmɪnjəˈnet]美[ˌmɪnjəˈnet]

n. 木犀草；灰绿色；手编花边

英英释义

单词用法

同义词

反义词

例句

1.The perfume of mignonette had departed.

木犀草香味已杳然消失。

2.The seeds of mignonette rained on his neck, and as she let the blossoms fall, their perfume fanned his face.

木犀草的种籽象雨似地落到他脖子上，而当她让盛开的花朵掉下来的时候，花儿的芬芳朝他的脸上直扑过来。 收藏。

3.The seeds of mignonette rained on his neck, and as she let the blossoms fall, their perfume fanned his face.

木犀草的种籽象雨似地落到他脖子上，而当她让盛开的花朵掉下来的时候，花儿的芬芳朝他的脸上直扑过来。 收藏。

4.The perfume of mignonette has departed.

木犀草香味已杳然消失。

5."There's a lot of mignonette and poppies," he said.

“有许多木犀草和罂粟花。”他说。

6.For a refreshing salad, add a drizzle of mignonette dressing.

为了制作一份清爽的沙拉，可以加入一些米尼翁酱调料。

7.I learned how to prepare a simple mignonette with red wine vinegar.

我学会了用红酒醋准备简单的米尼翁酱。

8.The mignonette made with shallots and vinegar was a perfect complement to the seafood.

用青葱和醋制成的米尼翁酱与海鲜完美搭配。

9.At the restaurant, they serve a classic mignonette alongside their fresh oysters.

在这家餐厅，他们为新鲜生蚝提供经典的米尼翁酱。

10.The chef garnished the oysters with a tangy mignonette sauce.

厨师用一种酸辣的米尼翁酱装饰了生蚝。

作文

The world of culinary arts is filled with a myriad of flavors, textures, and techniques that come together to create memorable dining experiences. One such delightful element that often graces gourmet dishes is the herb known as mignonette. This term refers not only to a specific type of herb but also to a classic sauce that enhances the flavor of seafood, particularly oysters. Understanding the significance of mignonette in both its forms can deepen our appreciation for culinary traditions and the art of cooking.Historically, the herb mignonette is derived from the French word for 'cute' or 'small', which reflects its delicate nature. It is primarily made from young, tender leaves of the plant, which are often used in salads or as a garnish. The flavor profile of mignonette is subtle yet distinct, offering a gentle peppery taste that can elevate simple dishes into something extraordinary. Chefs appreciate using this herb not only for its taste but also for its visual appeal, as the small leaves add a touch of elegance to any plate.In addition to the herb, the mignonette sauce is a staple in seafood cuisine. This sauce typically consists of finely chopped shallots, vinegar, and cracked black pepper. When served with fresh oysters, the mignonette sauce complements the briny flavor of the shellfish while adding a refreshing acidity. The balance of flavors achieved through the combination of ingredients makes it an ideal accompaniment, enhancing the overall experience of enjoying oysters.The preparation of mignonette sauce is quite simple, yet it requires a certain level of finesse to get the proportions just right. A basic recipe involves mixing equal parts of vinegar and shallots, along with a generous amount of freshly cracked black pepper. Some variations may include additional ingredients such as lemon juice or herbs, but the classic version remains a favorite among seafood lovers. The beauty of mignonette sauce lies in its versatility; it can be adjusted to suit personal tastes or to pair with different types of seafood.Moreover, the use of mignonette extends beyond just seafood. Innovative chefs have begun incorporating this herb and sauce into various dishes, showcasing their adaptability. For instance, mignonette can be used as a dressing for salads, lending its unique flavor to greens and vegetables. Similarly, the sauce can be drizzled over grilled fish or even used as a marinade, proving that its applications are limited only by one's imagination.In conclusion, the term mignonette encapsulates a rich tradition within the culinary world, representing both a delicate herb and a flavorful sauce. Its ability to enhance the natural flavors of seafood while offering a touch of elegance makes it a cherished component in fine dining. By exploring the uses and history of mignonette, we gain a deeper understanding of how simple ingredients can transform a meal into a gastronomic delight. Whether enjoyed in its herbal form or as a tangy sauce, mignonette continues to inspire chefs and food enthusiasts alike, reminding us of the beauty of culinary creativity.

烹饪艺术的世界充满了无数的味道、质地和技术，它们结合在一起，创造出令人难忘的用餐体验。其中一个常常出现在美食佳肴中的美妙元素便是被称为mignonette的香草。这个术语不仅指一种特定类型的香草，还指一种经典的酱汁，能够增强海鲜的风味，尤其是生蚝。理解mignonette在这两种形式中的重要性，可以加深我们对烹饪传统和烹饪艺术的欣赏。从历史上看，香草mignonette源自法语，意为“可爱”或“小”，这反映了它的细腻特性。它主要由植物的嫩叶制成，通常用于沙拉或作为装饰。mignonette的味道轮廓细腻而独特，提供了一种温和的辛辣味，可以将简单的菜肴提升到非凡的境界。厨师们欣赏使用这种香草，不仅因为它的味道，还因为其视觉吸引力，因为小叶子为任何盘子增添了一丝优雅。除了香草，mignonette酱也是海鲜料理中的主食。这种酱通常由切碎的青葱、醋和黑胡椒制成。当与新鲜的生蚝一起食用时，mignonette酱补充了贝类的咸味，同时增加了一种清新的酸度。通过成分的组合所达到的味道平衡，使其成为理想的伴侣，增强享用生蚝的整体体验。制作mignonette酱相当简单，但要获得正确的比例需要一定的技巧。一种基本的食谱涉及将等量的醋和青葱混合，并加入大量新鲜的黑胡椒。一些变体可能会包括额外的成分，如柠檬汁或香草，但经典版本仍然是海鲜爱好者的最爱。mignonette酱的美在于其多样性；可以根据个人口味进行调整或与不同类型的海鲜搭配。此外，mignonette的使用不仅限于海鲜。创新的厨师们开始将这种香草和酱汁融入各种菜肴中，展示其适应性。例如，mignonette可以用作沙拉的调料，将其独特的风味赋予绿叶蔬菜。同样，这种酱汁也可以淋在烤鱼上，甚至用作腌料，证明其应用仅受想象力的限制。总之，术语mignonette概括了烹饪世界中的丰富传统，代表着一种精致的香草和一种美味的酱汁。它增强海鲜自然风味的能力，同时提供了一丝优雅，使其成为精致餐饮中的珍贵组成部分。通过探索mignonette的用途和历史，我们更深入地理解了简单成分如何将一顿饭转变为美食的愉悦。不论是以香草形式享用，还是作为酸爽的酱汁，mignonette继续激励着厨师和美食爱好者，提醒我们烹饪创意之美。