French

Blanquette de Veau

Name: Blanquette de Veau
Total time: 150 min
Yield: 6 servings
Cuisine: French
Ingredients: 2.5 lbs veal shoulder (cut into 2-inch cubes); 1 lb pearl onions; 1 lb white button mushrooms (quartered); 2 carrots (chopped); 1 leek (white part only; chopped); 1 bouquet garni; 1/2 cup heavy cream; 2 egg yolks; 2 tbsp butter; 2 tbsp flour; lemon juice

Veal simmered gently to tenderness in an ivory cream sauce with mushrooms and pearl onions — French home cooking at its most elegant.

150 minutes

Serves 6

Main

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

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

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