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Blanquette de veau
Veal in cream sauce
Blanquette de veau: French veal stew in a creamy egg-yolk and mushroom sauce
FrenchBlanquette de veau is the classic French family Sunday stew and a fixture on the lunch menus of traditional bistros, always served with white rice. Pieces of veal shoulder are simmered gently, never browned, in a light stock with carrots and an onion studded with cloves, and the broth is then turned into a silky white sauce with butter, flour, cream and egg yolk, finished with small mushrooms and lemon. The common mistake is letting the sauce boil after adding the egg yolk, which scrambles it. Chef's tip: blanch the veal for 2 minutes first and rinse it; the stock stays clear and the sauce comes out pure ivory.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the veal
- 2 ⅝ lb veal shoulder or breastcut in 5 cm pieces
- 8 ¼ cups water
- 2 carrotscut in thick chunks
- 1 onionpeeled
- 2 cloves
- 1 leekwhite part, halved
- 2 bay leaf
- 3 sprigs fresh thyme
- 2 tsp salt
For the sauce
- 1 ¾ oz butter
- 1 ⅜ oz plain flour
- ¾ cup crème fraîche
- 1 tbsp lemon juice
- 1 pinch ground white pepper
- 1 tbsp flat-leaf parsley (optional)chopped
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Method
0/7 doneStep 1: Put the 2 ⅝ lb veal shoulder or breast in a large pot, cover with cold water, bring to the boil and boil for 2 minutes. Drain in a colander and rinse off the grey scum.
5 minStep 2: Return the veal to the clean pot with the 8 ¼ cups water, 2 carrots, the 1 onion stuck with the 2 cloves, the 1 leek, 2 bay leaf, 3 sprigs fresh thyme and 2 tsp salt. Bring to a bare simmer and cook partly covered for 1 hour 45 minutes to 2 hours, until the veal is tender enough to cut with a spoon.
120 minStep 3: Meanwhile cook the 9 oz small button mushrooms in 10 g of the ⅓ oz butter with a ladle of the veal stock for 8 minutes, until tender.
10 minStep 4: Lift the veal and carrots into a dish and keep warm. Strain the stock; you need 800 ml.
5 minStep 5: Melt the rest of the 1 ⅜ oz butter in a pan, stir in the 1 ⅜ oz plain flour and cook for 2 minutes without colouring. Whisk in the hot stock a ladle at a time and simmer for 5 minutes until it coats the spoon.
8 minStep 6: Whisk the ¾ cup crème fraîche with the 2 egg yolks in a bowl, then whisk in a ladle of the hot sauce. Pour it back into the pan off the heat and stir over a very low heat until thick and glossy; do not let it bubble.
3 minStep 7: Add the veal, carrots and mushrooms, warm through gently, then stir in the 1 tbsp lemon juice and 1 pinch ground white pepper. Scatter with 1 tbsp flat-leaf parsley and serve with rice.
2 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 38 g
- Carbs
- 10 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does blanquette de veau take?
- About 150 minutes in total: 20 minutes to prepare and 130 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
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