Oyster Veloute

生蚝浓汤

Recipe for 4 Persons 四人份

Ingredients 配料

3           Shallots(finely chopped)          3份        小红洋葱（细细切碎）

30 g      Unsalted butter                        30克      无盐黄油

30 g      Flour                                        30克      面粉

300 g    Lobster or fish stock                300克    龙虾汤/鱼汤

300 g    Chicken or vegetable stock     300克    鸡汤/蔬菜汤

9-12 oz. Oysters (shucked) (with their juice) 9-12盎司（去壳生蚝，保留汁水）

½ - 1 tsp Cayenne pepper                    ½ -1茶匙 辣椒粉

3-4        Egg yolks                                 3-4个    蛋黄

1 cup    Heavy cream                           1杯        厚奶油

2 tsp     Parsley(finely chopped)          2 茶匙   欧芹（细细切碎）

Method

1.      In a large pot, slowly cook the shallots in the butter, stirring often, for about 5 minutes over medium heat. Do not let them brown.

2.      Add flour in the pot, a tablespoon at a time, stirring all the while. When the flour is all incorporated, stir well and cook over low heat for about 10 minutes. It is important to keep close attention during this time, as you are making a roux and a burnt or dark brown roux will ruin this dish. Be sure to stir often. You want the flour-butter-shallot mixture to be tan, not brown.

3.      Meanwhile, mix the stocks and heat them to a simmer.

4.      After the roux has cooked for about 10 minutes, slowly add the stock, about a cup at a time, stirring all the while. Keep the mixture in a mildly boiling state. It will thicken at first, and then loosen up, but it will stay incorporated. Bring this to a gentle boil, and then drop the heat to a simmer. Let this simmer for 20 minutes.

5.      Meanwhile, finely chop some parsley for garnish. Remove the oysters from their jar, or if you have shucked the oysters yourself, separate them from their juice, called the liquor. Strain the liquor, which can have bits of shell or grit.

6.      Once it is strained, add the liquor and the oysters to a blender and buzz furiously for about a minute. It should look like a brownish milkshake.

7.      After the stocks have simmered 20 minutes or so, add the oyster puree and stir well to combine. Add the cayenne pepper. Simmer this -- don't let it boil -- for another 10 minutes.

8.      Pour the soup through your finest-mesh sieve into a large bowl and push the solids through it. Use a wooden spoon to do the pushing.

9.      Beat the cream and eggs together in a medium-sized bowl.

10.   Return the soup to a clean pot and heat to just under a simmer. It cannot be boiling, or ever simmering too much.

11.   With a ladle in one hand and a fork or whisk in another, slowly pour in 4-5 ladles' worth of soup into the egg-cream mixture, whisking all the while. This is called "tempering," and keeps the mixture from curdling when you put it into the soup. Once you have the temperature of the egg-cream mixture up a bit from your ladling, pour the lot into the rest of the soup and stir to combine.

12.   Let this heat up -- again, it absolutely cannot boil or it will break -- for about 5-10 minutes and it is ready.

烹调步骤

1.      取一口大锅，用黄油慢慢煎小红洋葱，是不是搅拌，中火煎5分钟。注意不要煎焦。

2.      分批加入面粉，每次一勺，一边加一边不停搅拌，让其保持沸腾状态。当面粉完全融合进去时，搅拌，调至低火煮10分钟。在这个期间要密切注意，因为正在制作的白酱千万不能烧焦，否则就前功尽弃。一定要经常搅拌。充分混合面粉、黄油和洋葱碎，烧成浅茶色，不能烧成深棕色。

3.      同时，将几种高汤混合，并慢火炖。

4.      白酱煮了10分钟后，慢慢地加入混合高汤，一次加1杯，不停搅拌。整个过程保持在沸腾状态。白酱首先会变稠，再变稀，最后会混匀。转用文火煮让其降至将要沸腾的状态。并炖20分钟。

5.      此时，切碎一些欧芹，留作装饰用。取一些瓶装生蚝，或如果自行取出生蚝肉的话，将汁水与蚝肉分离，汁水要经过过滤，因为其中可能含有泥沙或碎壳。

6.      把过滤好的汁水和生蚝放入搅拌机打碎，高速打1分钟，呈浅褐色的奶昔状。

7.      汤炖20分钟后，加入生蚝泥、辣椒粉一起搅拌。继续慢火炖，但不要煮开，大概10分钟左右。

8.      把煮好的汤用最细的过滤网滤至大碗中，并用木铲把汤里的内容物也从滤网中挤出，落入碗中。

9.      在一个中型碗中打发奶油和鸡蛋。

10.   重新用新锅煮滤好的汤，维持在将沸腾的状态。不能煮沸或是炖太久。

11.   一手拿叉子或手动打蛋器搅拌蛋奶混合液，另一手拿一个勺子，慢慢取4-5勺的汤放入蛋奶混合液，一边加一边不停搅拌。这称之为“温化”，避免蛋奶混合液遇到热汤时凝结。随着蛋奶混合液温度慢慢升高，就可以全部倒回汤中，搅拌均匀。

12.   继续慢火煮混合好的汤，仍旧保持在将沸未沸状态，否则会凝结；再大概煮5-10分钟即可。