Oyster Veloute with Black Caviar Recipe

Name: Oyster Veloute with Black Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a saucepan, melt the butter and soften the shallots but do not brown.
2
Blend in the flour and cook over low heat, stirring often, for 10 minutes.
3
(The roux should be smooth and golden.)
4
In another saucepan, combine and warm the stocks.
5
Gradually add stocks to the roux, stirring constantly, and bring to a boil.
6
Reduce heat and simmer 20 minutes, skimming off any scum that forms on the top.
7
Add the salt.
8
Strain oysters and reserve their liquor.
9
Puree oysters in a food processor or blender and add them with their liquor to the soup.
10
Simmer, partly covered, for 5 minutes, then add cayenne.
11
Strain through a fine sieve, pressing hard with a spoon.
12
(Soup may be prepared ahead to this point.)
13
About 5 or 10 minutes before serving, reheat the soup.
14
Whisk yolks and cream together.
15
Slowly whisk in a cup of the hot soup, then stir the cream mixture back into the soup.
16
Stir constantly over low heat, until soup thickens slightly.
17
Bring almost to the boil and remove from heat.
18
Add lemon juice and taste for seasonings.
19
Ladle into serving bowls and top each with about a teaspoon of caviar.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 shallots, finely chopped, 3 tablespoons flour, 3 cups unsalted fish stock, and more.

Yes, Oyster Veloute with Black Caviar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oyster Veloute with Black Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions