Traditional French Blanquette de Veau Recipe

Ingredients

  • 1 kg veal shoulder or veal stew meat
  • 200g pearl onions
  • 200g white mushrooms
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic
  • 1 bouquet garni (1 sprig of thyme, 1 bay leaf, 2-3 stalks of parsley)
  • 2 egg yolks
  • 100ml heavy cream
  • 40g butter
  • 30g flour
  • 1 lemon juice
  • 1 pinch of nutmeg
  • 1.5 liters chicken stock
  • Salt and pepper to taste

Steps and instructions

  1. Cut the veal into large cubes and place in a pot. Cover with cold water and bring to a boil for blanching. Drain and rinse the meat under cold water.
  2. In the same pot, melt the butter, then add the rinsed veal, sliced carrots, quartered onion, cloves of garlic, and bouquet garni. Cook for about 5 minutes on medium heat.
  3. Add the chicken stock, cover the pot, and let it simmer for 1.5 hours.
  4. In a separate pan, sauté the pearl onions and mushrooms in a little bit of butter until golden brown. Set aside.
  5. After 1.5 hours, remove the veal and vegetables from the pot and set aside. Strain the broth into a bowl and remove the bouquet garni.
  6. In the same pot, combine the flour and some of the broth to make a roux. Gradually add the rest of the broth while stirring. Bring to a boil and let it simmer for about 10 minutes until it thickens.
  7. In a separate bowl, whisk together the egg yolks, heavy cream, lemon juice, and nutmeg. Gradually add this mixture to the broth while stirring. Let it simmer for another 5 minutes.
  8. Add the veal, sautéed onions and mushrooms, and the carrots back into the pot. Stir gently to combine and let it simmer for another 15 minutes. Season with salt and pepper.
  9. Serve the Blanquette de Veau hot with rice or bread.

Tools for making

  • Cutting board - To chop and prepare the ingredients.
  • Chef's knife - To cut the veal and vegetables.
  • Pot - To cook the blanquette de veau.
  • Pan - To sauté the pearl onions and mushrooms.
  • Strainer - To strain the broth.
  • Whisk - To whisk together the egg yolks, heavy cream, lemon juice, and nutmeg.
  • Spatula - To stir and combine the ingredients.
  • Bowl - To whisk the egg yolk mixture and hold the strained broth.

Recipe variations

  • Use chicken or turkey instead of veal for a poultry variation.
  • Replace the heavy cream with coconut milk for a dairy-free option.
  • Add some chopped fresh herbs like tarragon or parsley for added flavor.
  • Try using different types of mushrooms such as cremini or porcini for a more intense mushroom flavor.
  • Add a splash of white wine or dry sherry to the sauce for a subtle tangy taste.
  • For a gluten-free version, substitute the flour with cornstarch or a gluten-free flour blend.
  • Include some diced potatoes or turnips along with the carrots for added texture and flavor.
  • Experiment with different spices like paprika, cumin, or coriander to give the dish a unique twist.
  • Serve the Blanquette de Veau over mashed potatoes or noodles instead of rice.

Recipe overview

Blanquette de Veau, or French veal stew, is a classic dish from the culinary heart of France. It's a comforting and hearty dish, perfect for those colder months but equally delightful anytime you're in the mood for a rich and satisfying meal. Traditionally slow-cooked, this recipe transforms simple ingredients like veal, pearl onions, and mushrooms into an exquisite one-pot wonder. The stew gets its unique flavor from a bouquet garni and a creamy sauce made from egg yolks, cream, and lemon, giving it a tangy touch. This recipe takes you through each step of the process, from preparing the ingredients to creating the luscious creamy sauce. Although it requires a bit of time and effort, the result is well worth it. Served with a side of rice or fresh bread, this Blanquette de Veau is sure to become a favorite in your home.

Common questions

  1. What type of meat should I use for Blanquette de Veau?
    You should use veal shoulder or veal stew meat for this recipe.
  2. Can I substitute the veal with another type of meat?
    While Blanquette de Veau traditionally uses veal, you can substitute it with chicken or beef if you prefer.
  3. How long does it take to cook Blanquette de Veau?
    The total cooking time is approximately 2.5 hours.
  4. What can I serve with Blanquette de Veau?
    Blanquette de Veau is commonly served with rice or bread.
  5. Can I make Blanquette de Veau in advance?
    Yes, you can make Blanquette de Veau in advance. It actually tastes even better when reheated the next day.
  6. Can I freeze Blanquette de Veau?
    Yes, you can freeze Blanquette de Veau. Just make sure to cool it completely before transferring it to an airtight container or freezer bags.
  7. How long can I keep Blanquette de Veau in the refrigerator?
    Blanquette de Veau can be kept in the refrigerator for up to 3-4 days.
  8. Can I add other vegetables to Blanquette de Veau?
    Yes, you can add other vegetables like peas or celery to Blanquette de Veau if desired.
  9. What should I do if the sauce is too thin?
    If the sauce is too thin, you can thicken it by making a slurry of cornstarch and water, then adding it to the sauce and simmering until desired consistency is reached.

Serving dishes and utensils

  • Cutting Board - For cutting and preparing the vegetables and meat.
  • Chef's Knife - A sharp knife for cutting the veal and other ingredients.
  • Large Pot - To cook the veal and vegetables in the broth.
  • Strainer - To strain the broth after cooking.
  • Saute Pan - For sautéing the pearl onions and mushrooms.
  • Whisk - To whisk together the egg yolks, cream, lemon juice, and nutmeg.
  • Serving Platter or Plates - To serve the Blanquette de Veau.
  • Rice Cooker or Pot - If serving with rice, a rice cooker or pot to cook the rice.
  • Bread - If serving with bread, a bread knife and bread basket.

Origin stories

Blanquette de Veau, an iconic and cherished dish of French cuisine, traces its roots back to the 18th century. Despite its long-standing presence, the origin story of this creamy veal stew remains an enigma, adding a touch of mystery to your culinary repertoire. But what we do know is that 'blanquette' derived from the French word 'blanc' meaning white, refers not to the veal itself, but to the method of cooking. The meat is not browned, thus maintaining its white color and the sauce is a mixture of egg yolks and cream, enhancing its creamy complexion. The name, therefore, is a nod to the dish's characteristic light hue—a poetic testament to the French's knack for marrying gastronomy and language. This stew, evoking images of rustic French kitchens and the timeless charm of home-cooking, brings warmth and comfort on cold winter days in France.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.