Classic French Veal Blanquette
A rich and flavorful French veal stew, perfect for a special occasion. This recipe features tender veal simmered in a creamy mushroom sauce.
Equipment Needed
- Large Pot
- Skillet
- Whisk
Ingredients
- 1.00 kgVeal Stew Meat(Cut into 70g pieces)
- 400.00 gButton Mushrooms(Sliced)
- 2.00 Carrots(Sliced)
- 1.00 stalkCelery(Sliced)
- 3.00 white partsLeeks(Sliced)
- 1.00 Onion(Chopped)
- 1.00 cloveGarlic(Minced)
- 1.00 Lemon(Juice)
- 70.00 gButter(For sautéing)
- 50.00 gAll-Purpose Flour(For roux)
- 4.00 tbspDry White Wine(For deglazing)
- 3.00 tbspHeavy Cream(For richness)
- 2.00 Egg Yolks(For sauce)
- 4.00 sprinkleFresh Parsley(For garnish)
- 1.00 Bay Leaf(For flavor)
- 1.00 sprinkleThyme(For flavor)
- 5.00 pinchSalt(To taste)
- 2.00 pinchBlack Pepper(To taste)
Instructions
Prepare all ingredients: chop vegetables, slice mushrooms, and cut veal into 70g pieces.
Estimated time: 20 minutes
Blanch veal in boiling water for 2 minutes, drain, and rinse with cold water.
Estimated time: 5 minutes
Sauté mushrooms in butter until softened.
Estimated time: 10 minutes
In a large pot, combine veal, vegetables, bay leaf, thyme, salt, and pepper.
Estimated time: 5 minutes
Pour in white wine and enough water to cover ingredients.
Estimated time: 2 minutes
Bring to a boil, then reduce heat and simmer for 1.5 hours.
Estimated time: 90 minutes
Make a roux by melting butter and whisking in flour until smooth.
Estimated time: 10 minutes
Strain the stew into a bowl, reserving the broth.
Estimated time: 10 minutes
Add reserved broth to the roux, whisking constantly until thickened.
Estimated time: 15 minutes
Return veal and vegetables to the pot and combine with the sauce.
Estimated time: 5 minutes
Simmer for 15 minutes to heat through.
Estimated time: 15 minutes
Whisk together cream and egg yolks, then gently stir into the sauce.
Estimated time: 5 minutes
Stir in lemon juice and garnish with parsley.
Estimated time: 5 minutes
Serve hot and enjoy!
Estimated time: 5 minutes