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Blanquette de veau
Blanquette de Veau is a classic French dish known for its creamy, comforting flavour and tender veal. It’s a white stew (“blanquette” meaning white in French), where the meat is cooked gently without browning, in a light, flavourful broth, and then served with a rich, velvety sauce. The recipe dates back centuries and remains a beloved part of French cuisine.
Ingredients and Preparation
Veal: Traditionally, cuts like veal shoulder or breast are used, as they provide tenderness and richness to the dish.
Vegetables: Commonly used vegetables include carrots, onions, leeks, and celery, which add depth to the broth. Mushrooms are often added toward the end of cooking for extra flavour.
Bouquet Garni: A mix of herbs such as thyme, bay leaves, and parsley, tied together, is essential to infuse the stew with aromatic flavours.
White Sauce: The sauce is made by thickening the veal’s cooking liquid with a roux (flour and butter) and finishing it with cream and egg yolks to create its signature creamy texture.
Cooking Process
Simmering the Veal: The veal is first simmered in water or stock with the bouquet garni and vegetables until it’s tender. This gentle simmering ensures the meat remains moist and delicate.
Making the Sauce: The broth is strained, and a roux is prepared by melting butter and stirring
in flour. Once the flour is cooked, the broth is added back, whisking continuously to avoid lumps. This mixture is then simmered until thickened.
Finishing Touches: At the end, mushrooms are sautéed and added to the sauce. The dish is then enriched with a liaison of cream and egg yolks, giving it that luxurious, silky 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!
