Main CourseDinner

Blanquette de Veau

Name: Blanquette de Veau
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: french
Ingredients: 800 g veal stew meat cut into 3-4 cm cubes; 1 pcs yellow onion peeled; 2 pcs carrot peeled; 1 pcs celery stalk; 1 pcs bouquet garni; 1 tsp salt; 0.5 tsp black peppercorns; 1.5 l water; 200 g button mushroom trimmed and cleaned; 150 g pearl onion peeled; 30 g butter; 30 g all-purpose flour; 120 ml heavy cream; 1 pcs egg yolk; 1 tbsp lemon juice; 2 tbsp fresh parsley chopped (optional)

A classic French veal stew, Blanquette de Veau features tender pieces of veal cooked in a creamy, unbrowned sauce with mushrooms and small onions. This comforting dish is traditionally served with rice.

An original recipe by Forkin

Total time: 2 hr
Serves: 4
Difficulty: Medium
Per serving: 467 kcal

Allergen information: may contain celery, eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

800 gveal stew meat, cut into 3-4 cm cubes
1 pcsyellow onion, peeled
2 pcscarrot, peeled
1 pcscelery stalk
1 pcsbouquet garni
1 tspsalt
0.5 tspblack peppercorns
1.5 lwater
200 gbutton mushroom, trimmed and cleaned
150 gpearl onion, peeled

sauce

30 gbutter
30 gall-purpose flour
120 mlheavy cream
1 pcsegg yolk
1 tbsplemon juice

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

saucepan · fine-mesh sieve · large pot · whisk · small bowl

The method

Step by step

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.
About 10 min
Cook’s note: This step helps ensure a clear and clean sauce for the blanquette.
2
Return the rinsed veal to the clean pot. Add the peeled yellow onion, carrots, celery stalk, bouquet garni, salt, and black peppercorns.
3
Pour water over the ingredients until the meat is fully submerged. Bring to a gentle simmer over medium heat.
About 5 min
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.
About 1 hr 15 min
Cook’s note: Maintain a very gentle simmer to keep the meat tender and the broth clear.
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.
About 15 min
Cook’s note: Cooking the vegetables separately prevents them from discoloring the veal broth.
6
Once the vegetables are tender, drain them and set aside.
7
When the veal is cooked, carefully remove the meat and set it aside. Discard the yellow onion, carrots, celery, and bouquet garni.
About 5 min
8
Strain the cooking liquid through a fine-mesh sieve into a clean saucepan. This will be the base for your sauce.
About 2 min
Cook’s note: Press down on the solids in the sieve to extract all the flavorful liquid.
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.
About 2 min
Cook’s note: A white roux is essential for the pale color of blanquette sauce.
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.
About 5 min
Cook’s note: Adding the liquid slowly prevents lumps from forming.
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.
About 2 min
Cook’s note: Tempering prevents the egg yolk from scrambling when added to the hot sauce.
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.
About 1 min
13
Return the cooked veal, mushrooms, and pearl onions to the sauce. Stir in the lemon juice.
About 1 min
14
Gently heat the blanquette until everything is warmed through. Taste and adjust seasoning with salt and pepper if needed.
About 5 min
15
Serve hot, garnished with fresh parsley.
Cook’s note: Traditionally served with plain white rice.

Per serving

Nutrition

61%Score

Calories: 467.1kcal
Protein: 45.3g
Carbs: 17.8g
Fat: 23.8g
Fibre: 2.9g
Sugar: 6.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Blanquette de Veau in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water or broth if the sauce is too thick.