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Classic French Blanquette de Veau Recipe - Creamy veal stew with vegetables

Blanquette de Veau

A comforting and creamy classic French veal stew that simmers gently to create a delicate white sauce.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5-3 pounds Veal stew meat, cut into chunks Ask your butcher for a suitable cut for stewing.
  • 1 whole onion, peeled Leave it whole for easy straining.
  • 2 medium carrots, sliced into thick coins
  • 2 stalks celery, sliced Optional but adds nice flavor.
  • 1-2 whole leeks, cleaned and sliced Optional, great flavor.
  • 2 cloves garlic, lightly crushed
  • 1 bouquet garni (thyme, bay leaf, parsley tied together) or just a bay leaf plus thyme
  • to taste Salt
  • to taste Pepper
  • 4 tablespoons Butter Total for cooking.
  • 3 tablespoons Flour For thickening the sauce.
  • 1 cup cream Heavy cream is classic.
  • 2 large egg yolks
  • 1 tablespoon lemon juice Add more for a brighter flavor.
  • 10-12 ounces mushrooms, quartered White button or cremini are classic.

Method
 

Preparation
  1. Put the veal in a large pot and cover with cold water. Slowly bring up to a gentle simmer, skimming off any foam that rises to keep the broth clean.
  2. If the first water is cloudy, drain it. Cover the veal with fresh water or a mix of water and mild stock. Add onion, carrots, celery, leeks, garlic, and herbs. Simmer gently for 1 to 1.5 hours until the veal is tender.
Cooking Mushrooms
  1. While the veal simmers, sauté mushrooms in butter with a pinch of salt to enhance their flavor.
Making the Sauce
  1. In a separate pan, melt butter, then stir in flour and cook for a minute or two without browning it.
  2. Slowly whisk in strained cooking liquid from the pot to make a silky sauce. Let it simmer a few minutes to thicken.
Finishing Touches
  1. In a bowl, mix egg yolks and cream. Off the heat, whisk in a ladle of the warm sauce to temper the yolks, then stir it back into the sauce along with lemon juice, salt, and pepper.
  2. Return the veal and mushrooms to the sauce and warm gently without boiling.

Notes

The dish improves in flavor when made a day ahead. It can be frozen, but the creamy texture may change after thawing. Consider freezing before adding egg yolks and cream, then finishing the sauce fresh upon reheating.