French · Main · Medium
Blanquette de Veau
Veal simmered gently in a white veloute with mushrooms and pearl onions, finished with cream. The pale queen of French stews.
The whole recipe in 60 seconds
Blanquette de Veau, in 5 ideas
- Unlike brown stews, nothing here gets seared; the pale color is the entire point.
- Temper the yolk-cream liaison with hot sauce first so it does not scramble.
- The lemon juice at the end brightens the rich sauce beautifully.
- Serve over buttered rice or egg noodles, never mashed potatoes.
- Pork shoulder makes a fine, economical blanquette de porc.
What you need
Ingredients
- 3 lbs veal shoulder, cut in large cubes
- 1 onion studded with 2 cloves
- 2 carrots, chopped
- 1 bouquet garni
- 8 oz mushrooms, quartered
- 12 pearl onions, peeled
- 4 tbsp butter
- 1/4 cup flour
- 1 cup heavy cream
- 2 egg yolks
- 1 tbsp lemon juice
- Salt and white pepper
How to make it
Directions
- Cover the veal with cold water, bring to a boil, and skim. Add the onion, carrots, and bouquet garni; simmer 1 hour.
- Remove the veal. Strain and reduce the broth to 4 cups.
- Make a blonde roux with the butter and flour; whisk in the hot broth to make a veloute. Simmer 15 minutes.
- Saute the mushrooms and pearl onions in butter until golden.
- Return the veal to the sauce with the mushrooms and onions. Warm through.
- Off the heat, whisk the cream, yolks, and lemon juice, then stir into the stew. Serve with rice.
Money saver. Veal is pricey; pork shoulder gives 90 percent of the experience at a third of the cost. Your secret is safe.