Oyster Velouté with Black Caviar

Name: Oyster Velouté with Black Caviar
Total time: 1 h 15 min
Yield: 6 to 8 servings
Cuisine: french
Ingredients: 3 tablespoons unsalted butter; 2 shallots, finely chopped; 3 tablespoons flour; 3 cups unsalted fish stock; 3 cups unsalted chicken stock; 3/4 teaspoon sea salt, plus more to taste; 1 1/2 cups shucked oysters, including liquor; Pinch cayenne pepper; 3 large egg yolks; 1 cup heavy cream; Few drops fresh lemon juice; 3 tablespoons black caviar

Recipe from Paula Wolfert

Adapted by Julia Reed

Total Time: 1 hour 15 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Swan Song

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

3tablespoons unsalted butter
2shallots, finely chopped
3tablespoons flour
3cups unsalted fish stock
3cups unsalted chicken stock
¾teaspoon sea salt, plus more to taste
1½cups shucked oysters, including liquor
Pinch cayenne pepper
3large egg yolks
1cup heavy cream
Few drops fresh lemon juice
3tablespoons black caviar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a saucepan, melt the butter and soften the shallots but do not brown. Blend in the flour and cook over low heat, stirring often, for 10 minutes. (The roux should be smooth and golden.) In another saucepan, combine and warm the stocks. Gradually add stocks to the roux, stirring constantly, and bring to a boil. Reduce heat and simmer 20 minutes, skimming off any scum that forms on the top. Add the salt.
Step 2
Strain oysters and reserve their liquor. Purée oysters in a food processor or blender and add them with their liquor to the soup. Simmer, partly covered, for 5 minutes, then add cayenne. Strain through a fine sieve, pressing hard with a spoon. (Soup may be prepared ahead to this point.)
Step 3
About 5 or 10 minutes before serving, reheat the soup. Whisk yolks and cream together. Slowly whisk in a cup of the hot soup, then stir the cream mixture back into the soup. Stir constantly over low heat, until soup thickens slightly. Bring almost to the boil and remove from heat. Add lemon juice and taste for seasonings. Ladle into serving bowls and top each with about a teaspoon of caviar.

Tip