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Blanquette de Veau Recipe

French · Main course · 110 min total

A classic French veal stew in a creamy white sauce, slow-cooked with aromatic vegetables and mushrooms for a comforting, elegant meal.

Ingredients

• 1 kg veal shoulder or breast, cut into 5 cm cubes
• 1 large onion, studded with 2 cloves
• 2 carrots, peeled and sliced
• 1 leek, white part only, sliced
• 1 celery stalk, sliced
• 1 bouquet garni (thyme, bay leaf, parsley)
• 500 ml chicken or veal stock
• 250 ml dry white wine
• 200 g button mushrooms, quartered
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 egg yolks
• 125 ml heavy cream
• 1 lemon, juiced
• Salt and white pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Place veal in a large pot and cover with cold water. Bring to a boil, blanch for 2 minutes, then drain and rinse under cold water. Return veal to pot.
2. Add onion with cloves, carrots, leek, celery, bouquet garni, stock, and white wine. Add enough water to barely cover meat. Bring to a simmer, cover, and cook gently for 1 hour 15 minutes, until veal is tender.
3. Meanwhile, in a small skillet, sauté mushrooms in 1 tbsp butter until golden; set aside.
4. Strain the cooking liquid through a fine sieve, reserving the broth and discarding vegetables (or reserve carrots for garnish). Keep veal warm.
5. In a clean pot, melt remaining 1 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in 500 ml of the reserved broth, stirring constantly until thickened and smooth. Simmer for 5 minutes.
6. In a small bowl, whisk egg yolks with cream. Slowly whisk in a ladleful of hot sauce to temper, then pour mixture back into the pot. Cook over low heat, stirring, until sauce thickens slightly; do not boil.
7. Stir in lemon juice, mushrooms, and veal. Season with salt and white pepper. Serve hot, garnished with parsley and rice or boiled potatoes.

Tips

• For a richer flavor, use homemade veal stock.
• The sauce can be made ahead; reheat gently and add the egg-cream mixture just before serving.
• Leftovers keep refrigerated for up to 3 days; reheat gently.

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