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Veal Blanquette is a classic French stew featuring tender veal pieces in a creamy white sauce enriched with egg yolks and cream. This elegant dish is traditionally served with rice or egg noodles and garnished with pearl onions and mushrooms, creating a sophisticated yet comforting lunch.
Prep
15 min
Cook
75 min
Total
90 min
Servings
6 srv
Difficulty
Medium
Calories
420 kcal
For 6 serving(s)
Per serving
Cut veal shoulder into 4-5 cm cubes and place in a large pot with cold water, salt, and bouquet garni. Bring to a boil, then reduce heat and simmer for 45 minutes until veal is tender.
In a separate pan, melt butter and whisk in flour to create a roux, cooking for 2 minutes while stirring constantly until golden.
Strain the veal cooking liquid and gradually whisk it into the roux, stirring to avoid lumps. Cook for 5 minutes to thicken.
Return the cooked veal to the sauce. Add pearl onions and mushrooms, then simmer for 15 minutes.
In a small bowl, whisk together egg yolks and cream to create a liaison. Remove the pot from heat and slowly temper the egg mixture by adding a few spoonfuls of hot sauce while whisking constantly.
Pour the liaison back into the pot while stirring gently to incorporate without curdling the eggs.
Season with salt, white pepper, nutmeg, and a squeeze of lemon juice. Gently heat through without boiling.
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