Name: Blanquette de veau
Total time: 150 min
Yield: 6 personnes
Cuisine: Française
Ingredients: 3 l water; 1 kg veal; 3 carrot(s); 2 onion(s); 0.5 leek(s); 3 clove(s) of garlic; 1 lemon(s); 10 stalk(s) of chives; 300 g button mushrooms; 1 tbsp sunflower oil; 4 tsp powdered veal stock; 2 stalk(s) of thyme; 1 bay leaf(s); 0.5 tbsp salt; 200 g heavy cream; 60 g wheat flour; 60 g unsalted butter

Recipe

02:30 Medium ≈ 10,93 € / serving

Estimated total cost for 6 personnes: 65,57 € — average indicative prices

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Servings

6 personnes

Ingredients

Instructions

Preparing the ingredients:

1Cut the veal into cubes about 3 cm.
2Peel the carrots and cut them in half.
3Clean the leek and cut it in half.
4Peel the onions and cut them into quarters.
5Peel the garlic cloves, cut them in half, and remove the germ.

Cooking the blanquette de veau:

6Place the veal pieces in a large pot.
7Add cold water and heat until boiling.
8Once the water reaches a boil, lower the heat and let it simmer.
9After a few minutes, skim off the impurities from the surface of the pot.
10Add the vegetables to the pot along with the thyme, bay leaf, and veal stock.
11Add the juice of one lemon, season with salt and pepper.
12Simmer over low heat for at least 2 hours.
13Once cooked, remove the pieces of meat (set them aside in a container) and the carrots.
14Strain the broth.

Preparing the sauce:

15Prepare a roux with the butter and flour.
16Pour 1 liter of broth over the roux and whisk until the sauce thickens.
17Whip the cream and add a little lemon juice to stiffen it.
18Add the whipped cream to the sauce and gently whisk together.

Preparing the mushrooms:

19Wash the mushrooms and cut them into quarters after removing the stems.
20Sauté the mushrooms with a little olive oil.
21Season with salt and pepper.
22Cook until lightly browned.
23Set the mushrooms aside.

Assembling the blanquette de veau:

24Cut the carrots into slices.
25Place the pieces of meat, the mushrooms, and the carrots in the sauce.
26Sprinkle with chopped chives and serve.

About this dish

Blanquette de veau is a traditional French dish, emblematic of bourgeois cuisine. It consists of pieces of veal simmered in a white sauce made from broth, flour, butter, cream, and sometimes egg yolk. The meat is first blanched, hence the name "blanquette," to keep a pale color and tender texture. The dish is often flavored with herbs like thyme and bay leaf, and enriched with carrots, onions, and mushrooms. Once cooked, the sauce is velvety and creamy, offering a delightful contrast with the tender meat. Traditionally, blanquette de veau is served with pilaf rice or potatoes. This dish, both simple and refined, is a staple of family meals and festive tables in France.