Blanquette de Veau
The French white veal stew — veal poached gently with aromatics, never browned, then bound in a velvety sauce of its stock, cream, egg yolk and lemon, with mushrooms and small onions.
Ingredients
Ingredients
- 1.2 kg veal shoulder or breast, cut into 5 cm pieces
- 1.5 l cold water
- 2 carrots, cut into chunks
- 1 onion
- 2 whole cloves
- 3 sprigs thyme
- 2 bay leaves
- 200 g pearl onions, peeled
- 250 g button mushrooms
- 50 g butter
- 40 g plain flour
- 150 ml double cream
- 1 egg yolk
- 1 tbsp lemon juice
- 300 g long-grain rice, to serve
- to taste salt
Nutrition (estimated)
high confidenceRecipe total: 4689 kcal · P 343.9g · C 371.4g · F 200.7g
Estimated from 15 of 16 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Put the veal in a large pan, cover with the cold water, bring to the boil and skim off the grey foam for 2 minutes — this keeps the sauce white.
- 2Stud the onion with the cloves and add it to the pan with the carrots, thyme, bay and 1 tsp of salt. Simmer very gently, partly covered, for 1 hour 30 minutes, until the veal is tender.
- 3Meanwhile cook the pearl onions in a small pan with 10 g of the butter and a ladle of the veal stock for 15 minutes, and fry the mushrooms in another 10 g of butter for 5 minutes.
- 4Lift out the veal and carrots with a slotted spoon, discard the onion and herbs and strain the stock; you need 750 ml.
- 5Melt the remaining 30 g of butter in the empty pan, stir in the flour and cook for 2 minutes without colouring, then whisk in the hot stock and simmer for 10 minutes until it coats a spoon.
- 6Whisk the cream with the egg yolk and lemon juice, stir in a ladle of the hot sauce, then pour it all back into the pan off the heat. Don't let it boil again or the yolk will curdle.
- 7Return the veal, carrots, onions and mushrooms and warm through gently over low heat for 5 minutes. Season with salt.
- 8Cook the rice while the stew finishes and serve the blanquette over it.
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Questions and answers
How long does Blanquette de Veau take to make?
About 150 minutes: 30 min prep and 120 min cooking.
What ingredients do you need for Blanquette de Veau?
16 ingredients: veal shoulder or breast, cold water, carrots, onion, whole cloves, thyme, bay leaves, pearl onions, button mushrooms, butter, plain flour, double cream and 4 more.
How many servings does this Blanquette de Veau recipe make?
6 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Blanquette de Veau?
About 782 kcal, with 57.3 g protein, 61.9 g carbohydrate and 33.5 g fat. This is an estimate from the ingredients, not a lab analysis.
What cuisine is Blanquette de Veau?
Blanquette de Veau comes from French cuisine.
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