Oyster Veloute with Black Caviar

• 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.

unsalted butter, shallots, flour, unsalted fish, salt, oysters, cayenne pepper, egg yolks, heavy cream, lemon juice, black caviar

Taken from cooking.nytimes.com/recipes/9380 (may not work)