Louisiana Oyster Veloute

Louisiana Oyster Veloute

Cavier,  Crème Fraiche and Croutons



Oyster liquor                     1 cup

Milk                                   1 cup

Flour                                 4 tbl spoon

Butter                               ¼ pound

Shallot                              1 ea

Clove                                1 ea


Shucked oysters

Crème friache



  • Melt butter and with a wooden spoon add flour and cook together for 5 minutes on low
  • Slowly incorporate liquid, place whole peeled shallot and clove then bring to a boil reduce to a simmer for 45 minutes
  • Season with salt and white pepper
  • Strain
  • Add fresh shucked oysters in the hot broth for 3 minutes, place a dollop of crème fraiche in the middle and top with cavier

    Chef Michael Sichel