Blanquette de Veau
Blanquette de veau is documented in French cookbooks as far back as the 18th century, considered a classic example of bourgeois cuisine — elegant but economical, making the most of less noble cuts of meat through careful slow poaching. The name 'blanquette' comes precisely from the intentionally white colour of the sauce. The dish remains one of the most beloved family meals in France, frequently voted the favourite childhood dish in surveys across many generations of French people, traditionally served with rice or buttered noodles.
A white stew, never browned
The veal is poached, not browned, so the final sauce stays white and velvety, never brown.
Pearl onions and baby carrots, added separately
Button mushrooms and baby carrots, cooked separately, are added only at the end, keeping their shape and colour.
Sauce bound with egg yolk and cream
The poaching liquid thickens with a mix of egg yolk and cream, a technique called liaison.
A touch of lemon at the end
A splash of lemon juice, added right before serving, brightens the richness of the creamy sauce.
Ingredients 4 servings
- 800g veal breast, cubed
- 1 onion, whole, studded with cloves
- 2 carrots, cut into pieces
- 1 bouquet garni (thyme, bay leaf, parsley)
- 250g pearl mushrooms, whole
- 200g baby carrots, whole
- 60g butter
- 60g flour
- 2 egg yolks and 150ml heavy cream
How to make it
- 1Place the veal cubes in a pot of cold water, along with the clove-studded onion, bouquet garni, and cut carrots.
- 2Bring to a boil and skim off the foam, then let it simmer gently for about an hour, until the meat is tender.
- 3Strain the poaching liquid, keeping it, and set the meat aside.
- 4Melt the butter in another pot, add the flour, and stir for a minute to make a roux, then gradually pour in the strained poaching liquid, stirring constantly.
- 5Add the separately cooked mushrooms and baby carrots, letting the sauce simmer gently for a few minutes.
- 6Whisk the egg yolks with the cream in a bowl, then pour a ladle of hot sauce over them, whisking quickly.
- 7Return the egg yolk mixture to the pot, without letting it boil again, add the meat and a splash of lemon, serving immediately.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
