Blanquette de Veau

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the veal stew meat in a large pot and cover with cold water. Bring to a boil over high heat, then immediately drain the water and rinse the meat to remove any impurities.

   Ca. 10 min.

   Kokkens note: This step helps ensure a clear and clean sauce for the blanquette.

2. 2

   Return the rinsed veal to the clean pot. Add the peeled yellow onion, carrots, celery stalk, bouquet garni, salt, and black peppercorns.

3. 3

   Pour water over the ingredients until the meat is fully submerged. Bring to a gentle simmer over medium heat.

   Ca. 5 min.

4. 4

   Skim off any foam that rises to the surface. Reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the veal is very tender.

   Ca. 1 t. 15 min.

   Kokkens note: Maintain a very gentle simmer to keep the meat tender and the broth clear.

5. 5

   While the veal is simmering, prepare the vegetables. In a separate small saucepan, cover the button mushrooms and pearl onions with water, bring to a boil, then reduce heat and simmer for 10-15 minutes until tender.

   Ca. 15 min.

   Kokkens note: Cooking the vegetables separately prevents them from discoloring the veal broth.

6. 6

   Once the vegetables are tender, drain them and set aside.

7. 7

   When the veal is cooked, carefully remove the meat and set it aside. Discard the yellow onion, carrots, celery, and bouquet garni.

   Ca. 5 min.

8. 8

   Strain the cooking liquid through a fine-mesh sieve into a clean saucepan. This will be the base for your sauce.

   Ca. 2 min.

   Kokkens note: Press down on the solids in the sieve to extract all the flavorful liquid.

9. 9

   In a separate medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not let it brown.

   Ca. 2 min.

   Kokkens note: A white roux is essential for the pale color of blanquette sauce.

10. 10

    Gradually whisk in the strained cooking liquid from the veal, a little at a time, until smooth and thickened. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring, to remove any raw flour taste.

    Ca. 5 min.

    Kokkens note: Adding the liquid slowly prevents lumps from forming.

11. 11

    In a small bowl, whisk together the heavy cream and egg yolk. Temper this mixture by slowly whisking in a ladleful of the hot sauce.

    Ca. 2 min.

    Kokkens note: Tempering prevents the egg yolk from scrambling when added to the hot sauce.

12. 12

    Pour the tempered cream mixture back into the saucepan with the rest of the sauce. Stir well. Do not bring the sauce to a boil after adding the cream and egg, or it may curdle.

    Ca. 1 min.

13. 13

    Return the cooked veal, mushrooms, and pearl onions to the sauce. Stir in the lemon juice.

    Ca. 1 min.

14. 14

    Gently heat the blanquette until everything is warmed through. Taste and adjust seasoning with salt and pepper if needed.

    Ca. 5 min.

15. 15

    Serve hot, garnished with fresh parsley.

    Kokkens note: Traditionally served with plain white rice.