Blanquette de Veau
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Blanquette de Veau is a refined French veal stew dating back to the 17th century, celebrated for its elegant white sauce and tender meat. Unlike typical brown stews, the meat is never browned, resulting in its characteristic pale appearance, the word 'blanquette' derives from 'blanc' meaning white. Gently simmered with aromatic vegetables and finished with a liaison of egg yolks and cream, this velvety dish exemplifies the sophistication of French cuisine while providing the deep comfort of a homestyle stew. It remains a treasured classic in both humble bistros and fine dining establishments across France.
Time & Quantities
Method & Ingredients
Required Equipment: Large Dutch oven, sieve or strainer, whisk, slotted spoon, small saucepan
Cooking Method: Braising, Stovetop - Sauteing
Ingredients
- 2.5 lbs veal shoulder (cut into 2-inch cubes)
- 1 large onion (peeled and quartered)
- 2 carrots (peeled and cut into large chunks)
- 2 celery stalks (cut into large pieces)
- 1 leek (white part only - cleaned and halved)
- 1 bouquet garni (thyme/bay leaf/parsley)
- 8 cups water or veal stock
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 8 oz pearl onions (peeled)
- 8 oz button mushrooms (quartered)
- 2 egg yolks
- 1/2 cup heavy cream
- 2 tbsp lemon juice
- 3 tbsp fresh parsley (chopped)
- salt
- white pepper
Instructions
- Place veal in a large Dutch oven and cover with cold water or stock. Bring to a gentle simmer, skimming any foam that rises to the surface.
- Add quartered onion, carrots, celery, leek, and bouquet garni. Season lightly with salt and white pepper.
- Simmer gently for
- 5 hours, or until meat is tender. The key is to maintain a bare simmer - no vigorous bubbling, we're coaxing tenderness here!
- Meanwhile, in a separate saucepan, melt 2 tbsp butter over medium heat. Add pearl onions and cook for 5 minutes. Add mushrooms and cook until they release their moisture, about 5 minutes more. Set aside.
- Once meat is tender, remove it with a slotted spoon and set aside. Strain the cooking liquid, discarding the vegetables and bouquet garni. Return 4 cups of the liquid to the Dutch oven.
- In a separate saucepan, melt remaining 2 tbsp butter over medium heat. Add flour and cook, stirring constantly, to make a white roux, about 3 minutes.
- Gradually whisk roux into the hot cooking liquid, stirring constantly to prevent lumps - your arm may get tired, but lumpy sauce is a culinary tragedy!
- Add veal, pearl onions, and mushrooms to the sauce. Simmer gently for 10 minutes.
- In a bowl, whisk together egg yolks and cream. Gradually add about 1 cup of the hot sauce to the yolk mixture, whisking constantly.
- Remove Dutch oven from heat. Stir in the tempered yolk mixture, lemon juice, and most of the parsley.
- Taste and adjust seasoning.
- Serve hot, garnished with remaining parsley.
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 3 days. The flavor improves with time.
Make-Ahead & Freezing Tips: Can be made ahead through step 8 and refrigerated for 2 days. Finish with egg-cream liaison before serving. Not ideal for freezing due to the cream sauce.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 490
- Protein: 40g
- Fat: 32g (Saturated: 16g)
- Carbohydrates: 12g (Fiber: 1g, Sugar: 3g)
- Vitamin A: 50% DV
- Vitamin C: 15% DV
- Calcium: 8% DV
- Iron: 20% DV
Allergen Information: Contains dairy (butter, cream), eggs (yolks), wheat (flour)
Dietary Information: Contains dairy, eggs, and gluten; not suitable for those with dairy, egg, or gluten allergies, vegans, or vegetarians
Serving & Variations
Serving Suggestions: Serve in shallow bowls, allowing the delicate sauce to pool around the meat. A sprinkle of fresh parsley adds color to this pale dish. Best Side Dishes: Steamed white rice is traditional, but buttered noodles or mashed potatoes also make excellent accompaniments. Add steamed green vegetables like peas or asparagus for color and freshness.
Wine or Drink Pairing: A subtly oaked white Burgundy like a Meursault complements the creaminess of the sauce. For a more affordable option, try a Mâcon-Villages or a good quality Chablis.
Possible Recipe Variations: Spring version with baby carrots and peas added at the end. Blanquette de Poulet substitutes chicken for veal. Add a splash of dry white wine to the cooking liquid for additional complexity.
Additional Notes: Traditional recipe uses veal, but chicken can be substituted for a more economical version.
This blanquette de veau is absolutely outstanding! The veal was meltingly tender and the creamy sauce was velvety perfection. It does take time but it’s mostly hands-off. Don’t skip the egg yolk liaison at the end – it makes the sauce so silky. Bravo et merci!
Esta blanquette de veau se ve realmente deliciosa. Me encanta la salsa blanca cremosa y la ternera se ve tan tierna. Es un plato reconfortante perfecto para una cena especial. Los champiñones y las cebollas pequeñas le dan un toque elegante. Espero poder intentar prepararlo pronto.