Ossetra Sauce

Ossetra Sauce

Ossetra sauce by @m0mmyeats


  • 30g caviar
  • 4 egg yolks
  • ½ cup butter
  • 1 tbsp minced shallots or onion
  • 2 tbsp white wine
  • 1.5 tbsp lemon juice
  • 1 tbsp water
  • ½ tsp salt

Specialty Tools:

  • Sous vide
  •  Immersion blender


  1. Set sous vide cooker to 75C or 167F to preheat the water. In a mason jar, add all the ingredients. Close the lid but do not tighten the lid. When water bath is heated, submerge the jar into the water and cook for 30 minutes
  2. Remove jar from sous vide and remove the lid. Use an immersion blender or transfer contents into a blender. Blend until for about 2 minutes until smooth and thickened
  3. Spoon caviar into the sauce and stir gently. Spoon over pasta, rice, seafood, or vegetables

This is to be added with the red pepper sauce below.



  • 4 red bell peppers (or any color)
  • 2 cloves garlic
  • 3 tbsp Olive oil
  • 1 tbsp butter
  • 1 cup chicken stock
  • Salt and pepper


  • Blender/immersion blender
  • Baking Sheet


  1. Preheat oven to 450F. Cut the peppers into quarters and remove the seeds. Arrange them on a baking sheet in a single layer. Drizzle olive oil, salt, and pepper onto the peppers and toss until well coated
  2. Wrap garlic in tin foil and place on the baking sheet so it does not burn. Bake peppers and garlic at 450F for 20 minutes. In a small pot, heat up chicken stock
  3. Remove from the oven and transfer roasted peppers and garlic into a blender. Add in chicken stock and butter and blend until smooth. Serve with pasta


The ravioli in the recipe is from Trader Joe's and can be substituted with any homemade or store bought pasta.

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