Blanquette de Veau

Get ready to be transported to the heart of French cuisine with the amazing Blanquette de veau stew! This iconic dish is a true celebration of flavors and textures, featuring tender pieces of veal, creamy white sauce, and a touch of aromatic herbs. Join me in this culinary journey as we explore the secrets behind this classic recipe. As we delve into the world of Blanquette de veau, you'll discover the art of slow cooking and the magic of combining simple yet powerful ingredients. The tender veal, cooked to perfection, melts in your mouth with every bite, while the velvety white sauce adds a touch of richness and depth to the dish. Pair it with a glass of crisp white wine and some crusty bread, and you've got yourself a meal fit for royalty. Whether you're a seasoned chef or a novice in the kitchen, this recipe is sure to captivate your taste buds and inspire your culinary creativity.

Blanquette de Veau

Course: Entrees

Cuisine: French

Keyword: ragout, veal, white sauce

Prep Time: 1 10

Cook Time: 1

Total Time: 2 10

Servings:

Calories: 235kcal

Cost: $24

French veal stew

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Equipment

1 Dutch oven
1 Pot
1 Baking tray
1 Saucepan
1 Wooden spoon
1 chinois

Ingredients

1500 g Veal shoulder, or breast, cut into thick cubes

Meat Bouillon

200 g Carrots chopped
25 g Garlic cloves crushed
100 g Celery stalk chopped
10 g Salt
2 L Chicken stock Recipe

Mushrooms

250 g Button mushrooms cleaned
200 ml Water
50 ml Chardonnay
15 g Butter

Pearl Onions

200 g Pearl onions
15 g Butter
10 g Sugar
30 g Stock or water

Blanquette Sauce

60 g Butter
60 g Flour
1 L Meat bouillon

Instructions

Meat Bouillon

Blanch veal for 3 minutes skimming off impurities as it boil. Drain, rinse and set aside. In a clean pot or dutch oven, add blanched veal shoulder and all remaining ingredients and a bouquet: a leek white part cleaned, 2 thyme sprigs, a bay leaf, 8 parsley stems, and an onion piqué (onion pricked with 3 cloves). Bring to boil, and cook on low heat for 45 minutes; covered. Drain and save meat, carrots and stock. Discard remaining solids. Cool stock to room temp. Save 1qt/1L of the liquid for the sauce.

Mushrooms

In a small saucepan, add all ingredients and cook for 15 minutes; drain. The mushroom stock can be save for later use.

Pearl Onions

To peel onions easily, plunge pearl onions in boiling water for a minutes and cool in ice water and peel. Pearl onions can also be deep fried a few sec. In a hot small frying pan, cook pearl onions with butter, sugar and water for about 10 minutes or until it begins to caramelize. Set aside.

Blanquette Sauce

Mix one egg yolk with ½ cup/125g heavy cream; reserve. In a large pot or dutch oven, melt butter and make a paste with flour. Cook for a few minutes or until light brown color. Whisk in chicken stock swiftly and bring to boil. Season with salt and pepper if needed. Add the cooked veal, the saved carrots, mushrooms and pearl onions. Bring the stew slowly to a boil, then let it simmer for 20 minutes. Then stir in the yolk-cream mixture with a drizzle of lemon juice. Serve veal stew with rice, noodles or potatoes. Bon appétit!

Nutrition

Serving: 200g | Calories: 235kcal

Blanquette de Veau