In Northern Europe, Mignonette Pepper refers to an equal mix of black and white peppercorns. While in Canada the French-Canadians mix their version of Mignonette Pepper with black and white peppercorns and also Coriander seed. This French-Canadian version is also sometimes called shot pepper. Our version is still another take on this as it has mixed with black peppercorns, white peppercorns, coriander seed and allspice berries. We love this flavor profile as the black pepper is pungent, the white pepper has a sharp bite, the coriander is a bit tart and the allspice berries provide a little sweetness. In addition to the variety of blends that a mignonette may be it also has several other cooking references used throughout the years. At one time a mignonette referred to a small cloth sachet filled with various peppercorns and cloves. This was used to flavor stews and soups as we use a bouquet garnish today. The term "poivre mignonette" typically refers to white peppercorns that are coarsely ground. You can use this blend as a rub on large cuts of beef, chicken or lamb. As a rub, we recommend using 1 tsp per pound of meat. This also adds delicious flavor to pasta, pot roast, potatoes, rice, soups and stews.
