Best 11 Oyster Velouté With Black Caviar Recipes

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Indulge in a culinary symphony of flavors with our exquisite Oyster Velouté with Black Caviar recipe. This luxurious soup is a testament to the perfect balance between briny oysters, velvety velouté sauce, and the decadent touch of black caviar. It's a dish that elevates any occasion, whether it's a romantic dinner or an elegant party.

Prepare to tantalize your taste buds with our diverse collection of additional recipes, each offering a unique twist on this classic dish. From the aromatic Oyster Velouté with Saffron and Pernod to the creamy Oyster Velouté with Leeks and Potatoes, there's a recipe to suit every palate. And for those who prefer a vegetarian alternative, our Mushroom Velouté with Black Truffle Oil offers an equally luxurious experience.

With step-by-step instructions and detailed ingredient lists, these recipes are accessible to home cooks of all skill levels. Whether you're a seasoned chef or just starting your culinary journey, we've got you covered. So gather your ingredients, don your apron, and embark on a voyage of culinary exploration.

Check out the recipes below so you can choose the best recipe for yourself!

OYSTERS, CAVIAR AND BUBBLES



Oysters, Caviar and Bubbles image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h10m

Yield 12 oysters

Number Of Ingredients 7

1 1/2 tablespoons lemon juice
1 teaspoon minced shallot (1 small shallot)
1/2 teaspoon pink peppercorns, crushed
2 tablespoons chilled prosecco
Pinch salt
12 oysters on the half shell
2 ounces hackleback, paddlefish or tobiko caviar

Steps:

  • Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
  • Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.

OYSTER SOUP



Oyster Soup image

Provided by Alton Brown

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 cups heavy cream
1 pint oysters and liquor, separated
1 tablespoon unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon celery seed
1 1/2 teaspoons hot pepper sauce
1 tablespoon lemon juice
2 tablespoons freshly chopped parsley leaves, chervil, or chives
Salt and pepper

Steps:

  • In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
  • Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
  • Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
  • Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
  • Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

OYSTER STEW WITH CAVIAR



Oyster Stew with Caviar image

Cream and oyster liquor (the liquid that surrounds the mollusks in their shells) are a rich, flavorful base for this stew, which is enhanced with velvety mascarpone cheese and topped with salmon roe.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 12

2 tablespoons unsalted butter
1 1/2 teaspoons very finely chopped shallot
1 leek, white and pale-green parts only, cut into 2-inch julienne, rinsed well
Coarse salt and freshly ground white pepper
1 medium red potato, cut into 1/4-inch dice
1 dozen shucked fresh oysters
1 cup half-and-half
1 cup heavy cream
3 tablespoons mascarpone cheese
Creme fraiche, for serving
4 teaspoons caviar or salmon roe
1/3 cup strained oyster liquor

Steps:

  • Melt butter in a large saucepan over medium heat. Add shallot; cook, stirring, 1 minute. Add leek; cook, stirring, until soft, about 2 minutes more. Stir in 1 teaspoon salt and 1/4 teaspoon pepper.
  • Add potato, and cook, stirring occasionally, 5 minutes. Stir in oyster liquor, half-and-half, and cream. Simmer until potatoes are almost tender, 8 to 10 minutes. Add oysters, and gently simmer until edges of oysters are ruffled and potatoes are tender, 3 to 5 minutes.
  • Remove from heat. Stir in mascarpone; season with salt and pepper. Divide among bowls. Top each with a dollop of creme fraiche and 1 teaspoon caviar.

VICHYSSOISE OF KUMUMOTO OYSTERS AND ROYAL STERLING CAVIAR



Vichyssoise of Kumumoto Oysters and Royal Sterling Caviar image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

8 Kumumoto oysters
1 tablespoon butter
1 tablespoon chopped leeks
1 small Yukon gold potato, peeled and cut into small dice
1 cup cold water
Salt
2 tablespoons heavy cream
1/2 cup packed fresh spinach, blanched and squeezed to remove excess water
5 tablespoons creme fraiche
1 1/4 sheets silver gelatin, bloomed
1/4 sheet gelatin, bloomed
American farm-raised white sturgeon caviar, for garnish (recommended: Royal Sterling)
Chive blossoms, for garnish
Fresh dill, for garnish

Steps:

  • Pry open the oysters and separate the juice from the meat, reserving both in the fridge. Clean the bottom shells very well and reserve them for later.;
  • To make the vichyssoise base: Heat the butter and leeks in a small saucepan over low heat and cook until the leeks are softened but not browned. Add the potatoes and water and simmer until the potatoes are tender. Chill and season with salt. Pour into a blender and puree with the cream and blanched spinach to get a light mint green color. Strain through a fine-mesh sieve.
  • To make the mousse: Whisk the creme fraiche to soft peaks in a mixer. Heat 1/2 cup of the vichyssoise base in a medium saucepan. Add the bloomed gelatin to the base. Fold in the whipped creme fraiche and 1/2 cup more of vichyssoise base.
  • To make the oyster glaze: Bring 3 tablespoons of the reserved oyster juices to a boil in a small saucepan. Strain through a coffee filter. Add the bloomed gelatin to the liquid. Let cool but not enough to set.
  • To finish: Fill the 8 reserved oyster shells about 3/4 full with the vichyssoise mousse and set an oyster on top. Keep cool and brush with the still-liquid oyster glaze. Repeat the brushing until the whole oyster has a shine to it. Garnish with a quenelle of caviar, chive blossom, and dill.

LOBSTER VELOUTE WITH CHILLED LOBSTER SALAD AND CAVIAR



Lobster Veloute with Chilled Lobster Salad and Caviar image

Provided by Cory Bahr

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup cognac
2 pounds onion, diced
1 pound carrot, diced
1 pound celery, diced
8 lobster carcasses
6 leeks, washed and diced
2 bulbs fennel, diced
2 quarts heavy cream
2 pounds cooked lobster meat, cut into bite-size pieces
1 cup creme fraiche
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 lemons, zested and juiced
2 1/2 tablespoons black caviar, for garnish

Steps:

  • For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve.
  • For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill.
  • Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar.

PAN FRIED OYSTERS WITH AGED SHERRY SAUCE AND OSETRA CAVIAR



Pan Fried Oysters with Aged Sherry Sauce and Osetra Caviar image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 8

12 oysters, shucked and 1/2 shell reserved
1 cup yellow cornmeal, seasoned with salt and pepper
1 cup peanut oil
2 1/2 ounces osetra caviar
2 shallots, peeled and finely diced
1 cup aged sherry vinegar
2 sticks, very cold butter, cut into pieces
Salt and pepper

Steps:

  • For the Oysters: Dredge oysters in cornmeal. Heat oil in a large skillet until almost smoking. Saute oysters on each side for 1 minute. Spoon 2 teaspoons of butter sauce into each reserved shell. Top with an oyster and a heaping teaspoon of caviar
  • For the Aged Sherry Sauce: Place shallots and sherry vinegar in a small saucepan and reduce to 1 tablespoon over high heat. Whisk in the butter, piece by piece. Season with salt and pepper to taste.

OYSTER AND SCALLOP RAGOUT WITH CAVIAR



Oyster and Scallop Ragout With Caviar image

During the past several months, this has been one of Jamin's most popular dishes. The spinach and scallop molds can be prepared several hours in advance, then cooked at the last minute.

Provided by Patricia Wells

Categories     dinner, main course

Time 45m

Yield Four servings

Number Of Ingredients 11

2 dozen oysters, with their liquor
6 tablespoons butter
12 scallops, finely minced
Salt and freshly ground pepper
16 to 20 large leaves fresh spinach
1 small fennel bulb, finely minced
1 small onion, finely minced
1/2 cup dry white wine
1 cup creme fraiche
A pinch of saffron
4 teaspoons caviar (optional)

Steps:

  • Combine oysters, their liquor and one tablespoon butter in a small saucepan. Bring quickly to the boil and immediately strain oysters. Reserve liquid and oysters.
  • Season scallops with salt and pepper, and mix with one tablespoon of melted butter.
  • Blanch spinach leaves in boiling water, drain well and line four one-cup molds (round, flat-bottomed porcelain terrines work well) with the spinach, allowing a portion of the leaves to overlap the mold. Fill each cup with minced scallops and cover the top with overlapping leaves. Set aside.
  • Preheat oven to 350 degrees.
  • Prepare sauce: In a small saucepan, combine four tablespoons butter, the fennel and onion, and cook over low heat for 10 minutes. Add wine, oyster liquor and creme fraiche, and cook for two to three minutes. Strain sauce through a sieve (discarding fennel and onion), return to saucepan, add saffron and let reduce for several minutes, or until sauce is light and smooth. If preparing ahead, keep warm in a water bath.
  • Place molds in the oven and cook for 10 minutes. Reheat oysters for four minutes in the same oven.
  • Unmold spinach and scallop molds onto the center of a warmed dinner plate, arrange three oysters on each plate and cover oysters with the sauce. If desired, place one teaspoon caviar on top of each mold and serve immediately.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 13 grams, Carbohydrate 28 grams, Fat 36 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 19 grams, Sodium 1395 milligrams, Sugar 5 grams, TransFat 1 gram

SPAGHETTI WITH SEAFOOD VELOUTé



Spaghetti with seafood velouté image

Treat someone special to this elegant meal for two, with gently poached oysters and other delicious seafood

Provided by Gordon Ramsay

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 14

8 oysters
300g piece skinned salmon fillet
3 large scallops or 6 smaller scallops
6 large raw tiger prawns
500ml fresh fish stock
50g butter
1 large shallot , chopped as finely as possible
200ml white wine or dry vermouth, or half of each
150ml whipping cream
large handful mixed soft herbs including parsley and chives, finely chopped
1 tbsp lemon juice
150g fresh spaghetti
drizzle olive oil
chervil or parsley sprigs, to serve

Steps:

  • Prepare all the seafood by first opening the oysters into a sieve over a bowl to catch the juices (see video technique). Trim and slice the salmon into 6 equal-size square chunks. If the scallops are large, cut them in half lengthways. Peel and devein the prawns if needed.
  • Place the strained oyster juice and fish stock into a shallow saucepan and bring to a simmer. First add the salmon and poach for 1 min. Add the prawns and oysters (if using large ones) and poach for 1 min more. Add the scallops and poach for 1 min more, then add the oysters (if small) and simmer everything for a final min until just cooked.
  • Carefully tip the fish and poaching liquid into a sieve over a large saucepan or bowl, keeping all the salmon chunks intact.
  • Heat half the butter in the cleaned shallow pan and add the shallot. Cook very gently for 5 mins until soft but not coloured, then pour in the alcohol and boil until reduced to a few tablespoons. Pour in the poaching liquid and boil down until reduced by half, about 20-25 mins. Stir in the cream and, once more, reduce by half. Turn down to a gentle simmer and whisk in the rest of the butter.
  • Gently add the seafood to the sauce, taking care not to break up the salmon. Simmer lightly until heated through, then add most of the herbs, squeeze over the lemon juice and set aside.
  • Meanwhile, cook the spaghetti in plenty of boiling water until just done, about 3-4 mins, then drain well and add back to the pan with a drizzle of olive oil and the rest of the herbs. You are now ready to plate up.
  • Use a roasting fork to twirl a neat bundle of spaghetti. Stand the bundle in the middle of a warm large pasta bowl. Alternate the salmon and seafood around the pasta. Spoon the sauce over the seafood, top the pasta with the chervil or parsley sprigs and serve immediately.

Nutrition Facts : Calories 1049 calories, Fat 73 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 63 grams protein, Sodium 3.8 milligram of sodium

FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTE



Four Seasons Oysters In Champagne Veloute image

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 10

24 oysters on the half shell
3 tablespoons lightly salted butter
3 tablespoons all-purpose flour
1/3 to 1/2 cup fish stock
Juice from 24 oysters
1/2 cup brut Champagne
1/4 cup heavy cream
1/4 cup chopped mixed fresh herbs
Freshly ground black pepper, to taste
Rock salt (optional)

Steps:

  • Remove the oysters from the shells and refrigerate. Reserve the oyster liquid and the shells.
  • Melt butter in a 2 1/2-quart saucepan and stir in the flour. Cook for 2 minutes without letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat this into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
  • Stir in 1/4 cup of the Champagne and the cream. Simmer until the mixture is reduced to 1 cup, whisking often.
  • In a separate pan, heat the remaining 1/4 cup Champagne with the herbs and cook until the liquid is almost evaporated. Add the mixture to the sauce and season with pepper.
  • Preheat broiler. Line a baking pan large enough to hold the shells in a single layer with rock salt or crumpled foil to hold them steady. Rinse and dry the shells and place in the pan.
  • Put an oyster on each shell and spoon about 1 heaping teaspoon of sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.

Nutrition Facts : @context http, Calories 446, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 8 grams, Sodium 501 milligrams, Sugar 1 gram, TransFat 0 grams

BARBECUED VEAL



Barbecued Veal image

Provided by Julia Reed

Categories     dinner, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 boneless veal shoulder (about 5 pounds)
2 bunches green onions, trimmed, some tops included, cut in half
1 large yellow onion, cut into chunks
1 green bell pepper, cut into chunks
8 sprigs parsley, roughly chopped
3 large cloves garlic, peeled
1/2 cup peanut oil
1/2 cup canned tomato sauce
1/2 cup red-wine vinegar or sherry vinegar
1/4 cup Worcestershire sauce
1/4 cup honey
1 tablespoon capers, drained
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce

Steps:

  • Unroll the veal shoulder. Place it in a deep baking dish. Set aside.
  • Place the onions, green pepper, parsley and garlic in a food processor and pulse until mixture is cut to medium-size bits.
  • Heat the oil over medium heat in a skillet and add the contents of the food processor. Simmer for 5 minutes and stir in remaining ingredients. Simmer for 20 minutes. Taste for seasoning and cool.
  • Completely cover the veal with the mixture. Cover and refrigerate at least 5 hours, or overnight, turning the meat once or twice.
  • About an hour before cooking, remove the meat from the refrigerator. Prepare coals for a barbecue or heat a gas grill. Preheat the oven to 375 degrees. When the grill is ready, remove the meat from the marinade and grill each side 15 minutes, turning frequently to keep the meat from burning.
  • Meanwhile, heat the marinade. Place the meat in a deep casserole, pour the sauce around it and cover. Bake for 1 hour. If still tough, bake up to 30 minutes longer. Spoon sauce over each serving and serve the rest on the side.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 24 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 668 milligrams, Sugar 12 grams

FOUR SEASONS OYSTERS IN CHAMPAGNE VELOUTé



Four Seasons Oysters in Champagne Velouté image

This recipe is from the NY Times. As I much enjoy both oysters and champagne, it has to be good! I think you could substitute bottled clam juice for the fish stock.

Provided by Dan-Amer 1

Categories     European

Time 45m

Yield 24 oysters, 6 serving(s)

Number Of Ingredients 10

24 oysters, on the half shell
3 tablespoons lightly-salted butter
3 tablespoons all-purpose flour
1/3-1/2 cup fish stock
24 oyster liquid
1/2 cup Brut champagne
1/4 cup heavy cream
1/4 cup chopped mixed fresh herbs
fresh ground black pepper
rock salt (optional)

Steps:

  • Remove the oysters from their shells and refrigerate. Reserve the oyster lIquid and the shells.
  • Melt butter in a 2 1/2 quart saucepan and stir in the flour. Cook for 2 minutes with stirring while not letting the mixture brown. Add enough fish stock to the oyster juice to make 1 cup. Gradually beat the mixture into the flour mixture and when thickened and smooth, let the sauce simmer gently for about 20 minutes, whisking often to prevent the sauce from sticking to the pan.
  • Stir in 1/4 cup of the champagne and the cream. Simmer the mixture until it has reduced to one cup.
  • In a separate pan heat the remaining 1/4 cup champagne with the herbs and cook until the liquid has almost evaporated. Add the mixture to the sauce ane season with the pepper.
  • Preheat your broiler. Line a pan large enough to hold all of the oysters with rock salt or crumpled foil to hold them in place. Rinse and dry the shells and place them in the pan.
  • Put an oyster on each shell and spoon a heaping Tbs of the sauce over each. Glaze briefly under the broiler, transfer to individual plates and serve at once.

Nutrition Facts : Calories 279.2, Fat 14.2, SaturatedFat 7, Cholesterol 129, Sodium 277.9, Carbohydrate 13.6, Fiber 0.1, Sugar 0.2, Protein 19.9

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
  • Use high-quality ingredients: The quality of your ingredients will have a big impact on the final dish. Use the best oysters, caviar, and other ingredients that you can find.
  • Don't overcook the oysters: Oysters are delicate and can easily be overcooked. Cook them just until they are opaque and tender, about 2-3 minutes.
  • Be careful not to boil the velouté: A velouté is a delicate sauce that can easily be ruined if it is boiled. Bring it to a simmer and then remove it from the heat. Do not add the oyster and caviar to a hot Velouté, or they will overcook.
  • Serve the velouté immediately: Velouté is best served immediately after it is made. If you need to hold it for a short time, keep it warm in a double boiler or over a low flame.

Conclusion:

Oyster velouté with black caviar is a luxurious and delicious dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can create a restaurant-quality velouté that will impress your guests.

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