Blanquette de Veau

Instructions

1. 1

   Place the veal in a large pot, cover with cold water, and bring to a boil. Blanch for 2 minutes, then drain and rinse the meat to ensure a pristine white sauce.

2. 2

   Return the clean meat to the pot. Add the carrots, leek, and bouquet garni. Cover with fresh water or light chicken stock. Bring to a simmer, skim any foam, cover, and cook gently for 1.5 to 2 hours until tender.

3. 3

   While the meat cooks, sauté the pearl onions and mushrooms separately in a little butter until tender but not browned. Set aside.

4. 4

   Once the meat is cooked, strain the broth into a clean saucepan (you need about 2.5 cups). Discard the aromatics but keep the meat warm.

5. 5

   In a separate saucepan, melt butter and whisk in flour to make a blond roux. Gradually whisk in the hot reserved veal broth. Simmer for 10 minutes until lightly thickened.

6. 6

   In a small bowl, whisk the heavy cream and egg yolks. Temper the mixture with a ladle of hot sauce, then whisk it back into the pot off the heat. Do not let it boil! Add a squeeze of lemon juice, then combine the meat, onions, mushrooms, and sauce.