Blanquette De Veau
Delight in the timeless elegance of French cuisine with this Blanquette de Veau, a classic dish that showcases tender veal simmered to perfection in a luscious, velvety white sauce. This comforting stew combines succulent veal shoulder or breast with aromatic vegetables like carrots, onion, and celery, subtly flavored with a bouquet garni. The sauce, enriched with heavy cream, egg yolk, and a touch of lemon juice, wraps each bite in creamy decadence. Sautéed mushrooms add an earthy depth, while a garnish of fresh parsley ensures a bright, herbaceous finish. Perfectly paired with buttered noodles, steamed rice, or creamy mashed potatoes, Blanquette de Veau is the ultimate choice for those seeking a hearty yet refined meal steeped in French culinary tradition. Indulge in this slow-cooked masterpiece and elevate your dining experience.
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Recipe Information
Ingredients
- 1000 grams Veal shoulder or breast, cut into large cubes
- 2 Carrot, peeled and sliced
- 1 Onion, peeled and quartered
- 1 Celery stalk, chopped
- 2 Garlic cloves, peeled
- 1 Bouquet garni (parsley, thyme, and bay leaf tied together)
- 1500 milliliters Chicken or veal stock
- 250 grams White mushrooms, quartered
- 60 grams Butter
- 40 grams All-purpose flour
- 200 milliliters Heavy cream
- 1 Egg yolk
- 1 tablespoon Lemon juice
- 1 to taste Salt
- 1 to taste Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Place the veal cubes in a large pot and cover them with cold water. Bring to a boil and simmer for 2-3 minutes to blanch the meat. Drain and rinse the veal under cold water. Set aside.
In the same pot, combine the veal, carrots, onion, celery, garlic, and bouquet garni. Pour in the chicken or veal stock, ensuring the meat and vegetables are fully submerged. Bring to a gentle simmer and cook over low heat for about 90 minutes or until the veal is tender. Skim off any foam or impurities that rise to the surface during cooking.
While the veal is cooking, prepare the mushrooms. In a skillet, melt 20 grams of butter over medium heat, then sauté the mushrooms until tender and lightly browned. Set aside.
When the veal is cooked, strain the stock through a fine-mesh sieve, reserving the liquid. Discard the vegetables and bouquet garni, and set the veal aside.
In a large saucepan, melt the remaining 40 grams of butter over medium heat. Stir in the flour to make a roux, cooking for 1-2 minutes until it is lightly golden. Gradually whisk in the reserved stock, a ladle at a time, to create a smooth, velvety sauce. Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened.
In a small bowl, whisk together the heavy cream, egg yolk, and lemon juice. Slowly ladle some of the hot sauce into the cream mixture to temper it, then stir the tempered cream mixture into the sauce. Do not boil the sauce after adding the cream mixture, as it may curdle.
Return the veal and mushrooms to the saucepan with the sauce. Season with salt and black pepper to taste. Simmer gently for 5-10 minutes to warm through and allow the flavors to meld.
Serve the Blanquette de Veau hot, garnished with fresh parsley. Pair with steamed rice, mashed potatoes, or buttered noodles for a complete meal.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.8 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
