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Blanquette de veau
Blanquette de Veau is a classic French dish that delivers creamy, comforting flavours and tender veal. This white stew (“blanquette” meaning white in French) gently cooks the meat in a light, flavourful broth without browning it. Dating back centuries, it remains a beloved staple of French cuisine.
Ingredients and Preparation
Veal: The recipe traditionally uses cuts like veal shoulder or breast, known for their tenderness and rich texture.
Vegetables: Carrots, onions, leeks, and celery enhance the broth with depth and aroma. Mushrooms, added toward the end, bring extra flavour.
Bouquet Garni: A bundle of thyme, bay leaves, and parsley infuses the stew with fragrant, herbal notes.
White Sauce: A velvety sauce thickens the cooking liquid with a roux of butter and flour, then blends with cream and egg yolks for a signature smooth texture.
Cooking Process
Simmering the Veal: Veal simmers gently in water or stock with vegetables and the bouquet garni, ensuring moist, delicate meat.
Making the Sauce: Strain the broth, then prepare a roux by melting butter and stirring in flour. Gradually whisk in the broth, stirring continuously to create a silky consistency. Let it simmer until thickened.
Finishing Touches: Sauté mushrooms separately before adding them to the sauce. Finally, mix in cream and egg yolks for a rich, luxurious finish.
Serve
Blanquette de veau is typically served with rice or potatoes, which soak up the delicious sauce. Its gentle, mild flavours make it a comforting dish, perfect for a family meal or special occasion. It’s a true embodiment of French culinary tradition, where simplicity and elegance come together beautifully.
Here is a classic Blanquette de Veau recipe for a comforting and elegant French meal.
Ingredients
(Serves 4-6):
1.2 kg (2.5 lbs) veal shoulder or breast, cut into large cubes
2 carrots, peeled and sliced
1 onion, studded with 2 cloves
1 leek, trimmed and sliced
2 celery stalks, chopped
300 g (10 oz) mushrooms, cleaned and sliced
Bouquet garni (a bundle of thyme, parsley, and a bay leaf)
1 garlic clove, peeled
50 g (1/4 cup) butter
50 g (1/4 cup) flour
1 egg yolk
150 ml (2/3 cup) heavy cream
Juice of 1/2 lemon
Salt and freshly ground pepper
Water or light veal or chicken stock (enough to cover the meat)
Instructions:
Prepare the Veal:
Place the veal in a large pot. Cover with cold water or light stock and bring it to a gentle boil. Skim off any impurities that rise to the surface.Add Vegetables:
Once the liquid is clear, add the carrots, onion (studded with cloves), leek, celery, garlic, and bouquet garni. Season with salt and pepper.
Reduce the heat to a gentle simmer, cover, and cook for 1 to 1.5 hours until the veal is tender but not falling apart.Prepare the Mushrooms:
In a separate pan, sauté the mushrooms in a little butter until lightly browned. Set aside.Make the Roux:
In another saucepan, melt 50 g of butter over medium heat. Stir in the flour and cook for 2-3 minutes without browning, making a white roux.Create the Sauce:
Strain the veal cooking liquid, discarding the onion, garlic, and bouquet garni but keeping the carrots and leeks. Gradually whisk the strained broth into the roux until smooth and thickened, simmering for about 10 minutes.Finish the Sauce:
In a bowl, whisk the egg yolk with the cream. Stir a ladleful of the hot sauce into this mixture to temper it, then slowly whisk it into the sauce. Add lemon juice to balance the richness, and adjust seasoning with salt and pepper.Combine and Serve:
Add the veal, carrots, leeks, and mushrooms to the sauce. Warm everything gently over low heat without boiling. Serve the blanquette de veau with steamed rice or boiled potatoes to soak up the creamy sauce.Enjoy this timeless French classic!
Recommended Wine for Blanquette de Veau A Culinary Delight
Blanquette de veau, a creamy and delicately flavoured veal stew, pairs wonderfully with wines that complement its richness without overpowering its subtle flavours. Here are some wine recommendations:
White Wines
Chardonnay (Lightly Oaked or Unoaked)
Look for a Chardonnay with subtle oak or unoaked to match the creamy texture of the sauce without dominating its delicacy.
Regions: Burgundy (e.g., Meursault or Puligny-Montrachet)
Alsace Pinot Blanc or Riesling
Pinot Blanc’s soft acidity and restrained fruit are excellent for this dish. If you prefer a slightly more aromatic option, a dry Alsace Riesling with good minerality works beautifully.
Chablis White Bordeaux
A blend of Sauvignon Blanc and Sémillon, offering both freshness and a round, creamy profile to harmonize with the dish.
Viognier
For those who enjoy a richer white wine, Viognier’s floral and stone fruit notes complement the velvety sauce of the blanquette.
Red Wines
While white wines are traditional, some light-bodied reds can also work:
Pinot Noir
A delicate Pinot Noir with soft tannins from Burgundy or Oregon pairs gently with the veal’s tenderness.
Beaujolais (Cru)
Try a wine from a cru like Fleurie or Morgon for a fresh, fruity, and approachable red.
Rosé Wine
Rosé Wine
A dry Provence rosé can also complement the dish, especially if served during warmer months. Its balance of fruit and acidity enhances the flavours without overwhelming them.
Sparkling Wines
If you’re looking to elevate the experience:
Crémant de Bourgogne or Champagne (Blanc de Blancs) adds a festive touch and refreshing contrast to the creamy sauce.
When selecting a wine, aim for elegance and balance to let the Blanquette de Veau shine. Enjoy your culinary delight!
Enjoy your meal!
