📝 About This Recipe
A cornerstone of French bourgeois cooking, Blanquette de Veau is a 'white stew' that celebrates the delicate flavor of veal without the browning of meat or vegetables. This dish is defined by its luxuriously smooth, ivory-colored sauce enriched with egg yolks and heavy cream, offering a sophisticated comfort that feels both rustic and royal. It is a masterclass in French technique, balancing the brightness of lemon with the earthy depth of button mushrooms and pearl onions.
🥗 Ingredients
The Meat and Aromatics
- 2.5 pounds Veal shoulder or chuck (cut into 2-inch cubes)
- 2 large Carrots (peeled and cut into thick rounds)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 1 medium Onion (peeled and studded with 2 whole cloves)
- 1 piece Celery stalk (cut into large chunks)
- 1 bundle Bouquet Garni (thyme, bay leaf, and parsley tied together)
The Garniture
- 8 ounces Button mushrooms (cleaned, stems trimmed)
- 15-20 pieces Pearl onions (peeled)
- 2 tablespoons Butter (unsalted)
- 1 teaspoon Lemon juice (for the mushrooms)
The Sauce (Liaison)
- 3 tablespoons Butter (unsalted)
- 1/4 cup All-purpose flour
- 1/2 cup Heavy cream (room temperature)
- 2 large Egg yolks (room temperature)
- 1/2 lemon Lemon juice (freshly squeezed)
- to taste Salt and White Pepper (white pepper preserves the ivory color)
👨🍳 Instructions
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1
Place the veal cubes in a large heavy-bottomed pot and cover with cold water. Bring to a boil for 2-3 minutes to blanch the meat; this removes impurities and ensures a clear, white sauce.
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2
Drain the meat and rinse each piece under cold water to remove any gray foam. Wash the pot thoroughly to remove any residue.
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3
Return the meat to the clean pot. Add the carrots, leek, clove-studded onion, celery, and the bouquet garni. Pour in enough cold water to cover the ingredients by an inch.
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4
Bring to a gentle simmer. Do not let it boil vigorously, as this toughens the meat. Skim any foam that rises to the surface. Season lightly with salt and white pepper.
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5
Cover partially and simmer for 1 hour and 15 minutes, or until the veal is very tender when pierced with a fork.
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6
While the meat simmers, prepare the garnish: In a small skillet, sauté the pearl onions and mushrooms in 2 tablespoons of butter with a splash of water and a teaspoon of lemon juice. Cover and cook over low heat for 10 minutes until tender. Set aside.
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7
Once the meat is cooked, strain the entire contents of the pot through a colander into a large bowl. Reserve the cooking liquid (the broth) and the meat/carrots. Discard the onion, celery, and bouquet garni.
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8
In the original pot, melt 3 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 2 minutes without letting it brown (this is a 'white roux').
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9
Gradually whisk in about 3 cups of the reserved cooking broth. Simmer for 10 minutes until the sauce thickens and becomes velvety.
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10
In a separate small bowl, whisk together the egg yolks and heavy cream to create the 'liaison'.
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11
Temper the liaison by slowly whisking in a ladleful of the hot sauce. Then, pour this mixture back into the main pot. Stir constantly over low heat for 2-3 minutes; do not let it boil or the eggs will curdle.
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12
Add the meat, carrots, mushrooms, and pearl onions back into the sauce. Add the lemon juice and stir gently to coat everything.
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13
Taste and adjust seasoning with salt, white pepper, and more lemon juice if needed. The sauce should be bright and creamy.
💡 Chef's Tips
Use white pepper instead of black pepper to maintain the pristine, creamy white aesthetic of the dish. Never brown the meat; the goal is a pale, delicate finish, which is why the initial blanching step is vital. If you can't find veal, high-quality chicken thigh or turkey breast can be used as a substitute, though the flavor profile will shift. Ensure your heavy cream and yolks are at room temperature before tempering to prevent the sauce from breaking. If the sauce is too thin, simmer the broth longer before adding the egg mixture; if too thick, add a splash more broth.
🍽️ Serving Suggestions
Serve over a bed of buttery Basmati or Pilaf rice to soak up the exquisite sauce. Accompany with a crisp, dry white wine such as a Chablis or a Chenin Blanc. A side of steamed green beans or asparagus adds a nice pop of color to the plate. Garnish with freshly chopped parsley or chives for a touch of herbal freshness. Serve in warmed shallow bowls to keep the delicate cream sauce at the perfect temperature.