Classic Blanquette de Veau

Name: Classic Blanquette de Veau
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg veal shoulder (cut into 2-inch cubes); 2 litres water; 2 cups chicken stock; 1 large onion (peeled and quartered); 2 carrots (peeled and sliced); 1 leek (cleaned and sliced); 1 bouquet garni (thyme, bay leaf, and parsley); 1 tsp salt; 1/2 tsp black pepper (freshly ground); 4 tbsp unsalted butter; 4 tbsp all-purpose flour; 1 cup heavy cream; 1 tbsp lemon juice (freshly squeezed); 2 egg yolks (beaten)

140 min 6 servings Medium

All Recipes

Classic Blanquette de Veau

A comforting French veal stew with a creamy white sauce, perfect for a hearty meal.

Prep

20 min

Cook

120 min

Total

140 min

Servings

Difficulty

Medium

Blanquette de Veau is a quintessential French dish that comforts the soul with its rich and creamy sauce enveloping tender veal. This classic stew, originating from the French countryside, uses simple ingredients to create a depth of flavour that is both elegant and satisfying. Traditionally made with veal shoulder, blanquette de veau is simmered gently with aromatic vegetables and herbs. The hallmark of this dish is its luxurious white sauce, enriched with cream and brightened with a touch of lemon. Whether served at a dinner party or enjoyed as a family meal, this dish is sure to impress.

Ingredients

Servings

For the Veal Stew

For the Sauce

Instructions

Prepare the veal

Place the veal cubes in a large pot and cover with water. Bring to a simmer over medium heat, skimming off any foam that rises to the top.

Pro tip: Skimming the foam ensures a clear broth.

Simmer with aromatics

Add the chicken stock, onion, carrots, leek, bouquet garni, salt, and pepper. Simmer gently for 1.5 hours until the veal is tender.

Pro tip: Do not let the stew boil, as it can toughen the meat.

Make the roux

In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes, until the mixture is pale and frothy.

Pro tip: This is called a 'blond roux' and should not brown.

Prepare the sauce

Gradually whisk in 2 cups of the cooking liquid from the stew into the roux. Bring to a boil and cook until thickened.

Pro tip: The sauce should coat the back of a spoon.

Combine sauce and veal

Strain the veal and vegetables, discarding the bouquet garni. Return the veal and vegetables to the pot and pour in the sauce.

Finish with cream and egg yolks

Mix the cream, lemon juice, and egg yolks in a bowl. Stir the mixture into the pot, heating gently without boiling.

Pro tip: This enriches the sauce and adds a silky texture.

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Tips & Tricks

<ul><li>Use fresh veal shoulder for the best texture and flavour.</li><li>Simmer the stew gently to keep the veal tender.</li><li>Add lemon juice to the sauce for a bright finish.</li><li>Serve with rice or crusty bread to soak up the sauce.</li></ul>

Serving Suggestions

Blanquette de Veau is best served with white rice or a side of crusty French bread to soak up the delectable sauce. Pair it with a crisp white wine such as a Chardonnay or a light red like Pinot Noir. This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce thickens too much. Enjoy the comforting flavours of this classic French stew at your next meal.