📝 About This Recipe
Blanquette de Veau is the pinnacle of French bourgeois cooking, a 'white stew' where neither the meat nor the butter is ever allowed to brown. This elegant dish features tender morsels of veal poached in a fragrant velouté, finished with a luxurious liaison of heavy cream and egg yolks. It is a masterclass in delicate textures and refined flavors, offering a comforting warmth that has graced Parisian tables for centuries.
🥗 Ingredients
The Meat and Aromatics
- 2.2 lbs Veal shoulder or breast (cut into 1.5-inch cubes)
- 1 Yellow onion (peeled and studded with 2 whole cloves)
- 2 Carrots (peeled and cut into thick rounds)
- 1 Leek (white part only, cleaned and halved)
- 1 bundle Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
The Garnish
- 15-20 pieces Pearl onions (peeled)
- 8 oz Button mushrooms (cleaned and halved if large)
- 2 tablespoons Unsalted butter (divided)
- 1 teaspoon Lemon juice (to keep mushrooms white)
The Sauce and Liaison
- 3 tablespoons Unsalted butter (for the roux)
- 3 tablespoons All-purpose flour
- 3/4 cup Heavy cream (high fat content is best)
- 2 large Egg yolks (at room temperature)
- 1/2 tablespoon Lemon juice (freshly squeezed)
- to taste Sea salt and white pepper (white pepper preserves the ivory color)
- 1 handful Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the veal cubes in a large Dutch oven and cover with cold water. Bring to a boil for 2-3 minutes to blanch. Drain the meat and rinse each piece under cold water to remove impurities; this ensures a clear, white sauce.
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2
Return the rinsed meat to the cleaned pot. Add the clove-studded onion, carrots, leek, and bouquet garni. Cover with fresh water (or a light chicken stock) until the meat is submerged by an inch.
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3
Bring to a very gentle simmer. Cover partially and cook for 1.5 hours, or until the veal is fork-tender. Occasionally skim any foam that rises to the surface.
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4
While the meat simmers, prepare the garnish. In a small skillet, sauté the pearl onions with 1 tablespoon of butter and a splash of water over low heat until tender but not browned.
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5
In another small pan, sauté the mushrooms with the remaining tablespoon of butter and a teaspoon of lemon juice. Cook until the moisture has evaporated but the mushrooms remain white.
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6
Once the veal is cooked, strain the contents of the pot through a colander, reserving the cooking liquid (the broth). Discard the onion, leek, and bouquet garni. Keep the meat and carrots warm in a covered bowl.
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7
In the same Dutch oven, melt 3 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 2 minutes to create a blonde roux—do not let it brown.
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8
Gradually whisk in about 2.5 to 3 cups of the reserved cooking broth. Simmer for 10 minutes until the sauce thickens into a velvety velouté.
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9
In a small bowl, prepare the 'liaison' by whisking together the heavy cream and the two egg yolks until smooth.
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10
Temper the liaison by adding a ladleful of the hot sauce into the cream mixture, whisking constantly so the eggs don't scramble.
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11
Pour the tempered cream mixture back into the main pot. Stir over low heat for 2-3 minutes. Do not let the sauce boil once the eggs are added, or it may curdle.
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12
Add the cooked veal, carrots, pearl onions, and mushrooms back into the sauce. Stir gently to coat and heat through.
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13
Season with salt, white pepper, and a squeeze of lemon juice. The flavor should be rich, creamy, and slightly bright.
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14
Transfer to a warm serving platter and sprinkle with fresh chopped parsley.
💡 Chef's Tips
Always use white pepper instead of black to maintain the pristine ivory color of the sauce. Blanching the meat first is a non-negotiable step for an authentic, clear blanquette. If the sauce feels too thick, thin it with a little more of the reserved cooking broth before adding the liaison. Never let the sauce boil after adding the egg yolks, as this will cause the sauce to lose its silky emulsion. For the best flavor, use high-quality butter and the freshest cream you can find.
🍽️ Serving Suggestions
Serve alongside buttery Basmati or Pilaf rice to soak up the exquisite sauce. A side of steamed green beans or glazed peas adds a lovely pop of color. Pair with a crisp, dry French white wine like a Chenin Blanc or a Chablis. A crusty baguette is essential for cleaning the plate of every last drop of cream. For a modern twist, serve with wide egg noodles tossed in butter.