Blanquette de Veau
Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Total time: ~2 hours 5 minutes
Servings: 6 servings
Country of Origin
France
Description
Blanquette de Veau is a classic French white stew where tender chunks of veal are poached slowly in a light, aromatic white stock with pearl onions and mushrooms. Unlike red wine-based stews, the veal is never seared or browned. At the very end, the poaching liquid is thickened into a luxurious, velvety sauce using a blond roux, heavy cream, and egg yolks, keeping the entire dish beautifully pale and ivory-white.
Presentation & How It's Eaten
Served hot in a deep plate, traditionally spooned over fluffy white Riz Pilaf or buttered egg noodles. The rich, creamy white sauce should generously coat the tender veal and vegetables.
Ingredients
1.2 kg (2.6 lbs) boneless veal shoulder, cut into 1.5-inch cubes
1 onion, studded with 2 whole cloves
2 carrots, peeled and sliced into thick rounds
1 leek (white part only), washed and sliced
1 bouquet garni (parsley, thyme, bay leaf)
150g (5.3 oz) button mushrooms, quartered
12-15 baby pearl onions, peeled
40g (3 tbsp) butter
30g (1/4 cup) all-purpose flour
2 egg yolks
100 ml (1/2 cup) heavy cream or crème fraîche
Juice of 1/2 lemon
Salt and freshly ground white pepper
Step-by-Step Directions
Blanch the Veal: Place the veal cubes in a large pot and cover with cold water. Bring to a boil for 2 to 3 minutes to release impurities. Drain and rinse the meat thoroughly under cold water. Wash out the pot. (This ensures the cooking liquid remains perfectly white and clear).
Poach the Meat: Return the clean veal to the pot. Add the clove-studded onion, carrots, leek, and the bouquet garni. Cover with water (about 1.5 liters). Bring to a simmer, cover, and let cook gently over low heat for 1 hour and 15 minutes, or until the veal is tender.
Cook the Mushrooms and Pearl Onions: In a separate skillet, cook the pearl onions and mushrooms in 1 tablespoon of butter and a splash of water over medium heat for 8 to 10 minutes until tender. Set aside, keeping them pale without letting them brown.
Make the Blond Roux: Drain the veal and vegetables, reserving the cooking stock. Melt the remaining 2 tablespoons of butter in a clean saucepan over medium heat. Whisk in the flour and cook for 1 minute (do not let it color). Slowly whisk in 600 ml (2.5 cups) of the hot veal cooking stock. Simmer for 5 minutes until thickened.
The Liaison (The Secret): In a small bowl, whisk together the egg yolks and heavy cream. Whisk in a ladleful of the hot thickened sauce to temper the eggs. Pour the tempered mixture slowly back into the sauce, stirring constantly over low heat. Cook for 2 minutes until thick and velvety. Do not let the sauce boil once the eggs are added.
Combine and Serve: Stir the cooked veal, carrots, mushrooms, and pearl onions into the creamy sauce. Squeeze in the lemon juice, then season to taste with salt and white pepper. Heat gently for 2 minutes, then serve hot over white rice.
Optional
Celery Root: Add a few cubes of celery root (celeriac) to the poaching pot to enhance the earthy, white aromatic base.
White Wine Splash: Pour 100 ml of dry white wine into the poaching water with the veal to add a subtle acidity to the broth.
Cooking Tips
No Browning Allowed: Avoid browning the meat or vegetables at any point. Searing would caramelize the sugars, making the sauce brown instead of the signature ivory-white.
Temper the Eggs: Always temper your egg-yolk and cream mixture before adding it to the hot sauce. If you pour cold eggs directly into the hot sauce, they will scramble and ruin the velvety texture.
Nutrition Facts
(Estimated per serving)
Calories: ~430 kcal
Total Fat: 22g
Saturated Fat: 11g
Cholesterol: 210mg
Sodium: ~480mg
Total Carbohydrates: 12g
Dietary Fiber: 2g
Sugars: ~3g
Protein: 44g
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