MeatTo shareHotFriendlyFamilyFrenchWinterIntermediateSimmeredHigh in proteinSalty

Traditional Veal Blanquette

Name: Traditional Veal Blanquette
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 portions
Ingredients: 1,2 kg Stewing veal (shoulder, neck or breast, cut into large cubes); 3 Carrots (peeled and sliced); 2 Leeks (cleaned and cut into sections); 1 Onion (studded with cloves); 2 Cloves; 300 g Button mushrooms (cleaned and quartered); 1 Bouquet garni (thyme, bay leaf and parsley); 50 g Butter; 40 g Flour; 150 g Crème fraîche; 1 Egg yolk; 0,5 Lemon (juice only); 8 g Salt (adjust to taste); 2 g White pepper (adjust to taste); 1,5 l Water (approximately, to cover the meat)

A great classic of French cuisine: tender veal pieces gently simmered with vegetables, then coated with a creamy sauce made with cream and lemon.

30 minPrep

2 h 30Total

6Servings

MediumDifficulty

About 540 kcal per serving

Ingredients

Portions

Stewing veal (shoulder, neck or breast, cut into large cubes)1,2 kg
Carrots (peeled and sliced)3
Leeks (cleaned and cut into sections)2
Onion (studded with cloves)1
Cloves2
Button mushrooms (cleaned and quartered)300 g
Bouquet garni (thyme, bay leaf and parsley)1
Butter50 g
Flour40 g
Crème fraîche150 g
Egg yolk1
Lemon (juice only)0,5
Salt (adjust to taste)8 g
White pepper (adjust to taste)2 g
Water (approximately, to cover the meat)1,5 l

Preparation

Blanch the meat
Place the veal pieces in a large casserole and cover with cold water. Bring to a boil, then drain and rinse the meat to remove impurities.
Start cooking
Return the meat to the casserole with the carrots, leeks, onion studded with cloves and bouquet garni. Cover with water, season lightly with salt and bring to a simmer.
Simmer
Cover partially and simmer over low heat. Skim the surface regularly during the beginning of cooking.
Cook the mushrooms
Melt butter in a frying pan. Add the mushrooms and cook them until tender. Season lightly with salt and set aside.
Strain the broth
Remove the meat and vegetables from the casserole. Strain the broth and measure the required amount. Keep the meat and vegetables warm.
Prepare the roux
Melt the remaining butter in a saucepan. Add the flour and stir over low heat without allowing it to brown.
Make the sauce
Gradually pour the hot broth over the roux while whisking. Allow the sauce to thicken over low heat, then add pepper.
Bind the sauce
Mix the crème fraîche, egg yolk and lemon juice in a bowl. Add a ladle of hot sauce while mixing, then pour everything back into the saucepan off the heat.
Assemble the blanquette
Return the meat, vegetables and mushrooms to the sauce. Reheat gently without boiling. Adjust the seasoning before serving.

Tips & tricks

Choose veal cuts suitable for long cooking, such as shoulder, neck or breast.
Skim the broth regularly at the beginning of cooking to obtain a finer and clearer sauce.
Do not boil the sauce after adding the cream and egg yolk to prevent it from separating.
Preparing the blanquette the day before allows the flavors to develop further.

Variations

Replace part of the veal with poultry for a lighter version.
Add peas at the end of cooking to bring a vegetable note.
Use only cream without egg yolk for a simpler sauce.
Replace button mushrooms with a mix of wild mushrooms.

Storage

Store the cooled blanquette in an airtight container in the refrigerator. Reheat gently over low heat without boiling. It can be frozen, preferably before adding the cream and egg yolk.