Blanquette de Veau is a classic French stew known for its delicate, creamy white sauce and tender veal. Slow-simmered with carrots, mushrooms, and aromatic herbs, this dish is both comforting and elegant, making it a staple of French home cooking and fine dining alike.
Why You’ll Love This Recipe
- Traditional French Comfort Food – A timeless dish that is both refined and deeply satisfying.
- Rich and Creamy Sauce – The velvety sauce, made with cream and egg yolk, coats the tender veal beautifully.
- Aromatic and Flavorful – Infused with fresh herbs and slow-cooked for maximum depth of flavor.
- Perfect for Special Occasions – An elegant yet approachable dish, ideal for dinner parties or family gatherings.
- Versatile Pairings – Serve it with rice, potatoes, or fresh bread to soak up the delicious sauce.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 lbs veal shoulder or stew meat, cubed
- 2 carrots, sliced
- 1 onion, studded with 2 cloves
- 2 garlic cloves, minced
- 1 bouquet garni (thyme, bay leaf, parsley)
- 4 cups veal or chicken broth
- 1/2 lb mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 egg yolk
- Salt and black pepper to taste
- Fresh parsley for garnish
Directions
1. Blanch the veal
- Place the cubed veal in a large pot and cover with cold water.
- Bring to a boil and simmer for 5 minutes to remove impurities.
- Drain the veal, rinse with cold water, and set aside.
2. Simmer the stew
- Return the veal to a clean pot and add broth, sliced carrots, onion with cloves, garlic, and bouquet garni.
- Bring to a gentle simmer and cook for 1.5 hours, skimming off any impurities.
- Remove the bouquet garni and onion once the veal is tender.
3. Prepare the mushrooms
- In a separate pan, melt 1 tablespoon of butter over medium heat.
- Sauté the sliced mushrooms until golden brown, then set aside.
4. Make the sauce
- In a small saucepan, melt 2 tablespoons of butter over low heat.
- Stir in the flour to form a roux and cook for 1 minute without browning.
- Gradually whisk in 2 cups of the veal cooking broth, stirring constantly until smooth and thickened.
5. Finish with cream
- In a bowl, whisk together the heavy cream and egg yolk.
- Slowly add this mixture to the sauce, stirring continuously over low heat to prevent curdling.
- Cook until the sauce is smooth and slightly thickened (do not boil).
6. Combine and serve
- Add the veal and sautéed mushrooms to the sauce, stirring gently.
- Simmer for 5 minutes to blend the flavors.
- Adjust seasoning with salt and black pepper.
- Garnish with fresh parsley and serve warm with rice, potatoes, or crusty bread.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Calories: Approximately 450 kcal per serving
Variations
- Chicken Blanquette: Substitute veal with chicken thighs for a lighter version.
- White Wine Addition: Add 1/2 cup of dry white wine to the broth for extra depth of flavor.
- Vegetable Variation: Include leeks or pearl onions for additional sweetness.
- Dairy-Free Version: Replace heavy cream with coconut cream for a lactose-free alternative.
- Herb Infusion: Use tarragon or chervil for a more aromatic twist.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Blanquette de Veau can be frozen for up to 2 months, though the cream-based sauce may separate slightly.
- Reheating: Warm gently over low heat on the stovetop, stirring frequently. Avoid boiling to prevent the sauce from curdling.
FAQs
What is Blanquette de Veau?
Blanquette de Veau is a traditional French white stew where the veal is gently simmered in a white sauce rather than browned first.
Why is the veal blanched before cooking?
Blanching removes impurities, ensuring a clear broth and a refined flavor.
Can I use beef instead of veal?
Beef has a stronger flavor, so it’s not traditional, but you can try a mild cut like beef chuck.
What should I serve with this dish?
Rice, mashed potatoes, or buttered noodles are ideal sides to soak up the creamy sauce.
How do I prevent the sauce from curdling?
When adding the cream and egg yolk, keep the heat low and stir continuously to prevent separation.
Can I make this dish in advance?
Yes! Blanquette de Veau tastes even better the next day, as the flavors develop overnight.
What if I don’t have veal broth?
You can use chicken broth, which provides a similar mild and delicate flavor.
Can I skip the egg yolk in the sauce?
Yes, but the sauce will be less rich. You can thicken it slightly with more heavy cream or a touch of cornstarch.
Is this dish traditionally served with wine?
Yes, a white Burgundy or Chardonnay pairs beautifully with its creamy texture.
How do I make the sauce extra smooth?
Strain the sauce through a fine sieve before adding the veal and mushrooms for a silky texture.
Conclusion
Blanquette de Veau is a timeless French dish that combines tender veal with a rich, creamy sauce for an elegant and comforting meal. Whether served for a special occasion or a cozy family dinner, this dish embodies the best of classic French cuisine. Pair it with rice, potatoes, or a fresh baguette for a truly indulgent experience!
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Veal Blanquette (Blanquette de Veau)
- Total Time: 2h
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A timeless French stew, Blanquette de Veau features tender veal simmered in a velvety white sauce, complemented by carrots, mushrooms, and aromatic herbs. This comforting yet refined dish is perfect for special occasions or a cozy meal.
Ingredients
- 2 lbs veal shoulder or stew meat, cubed
- 2 carrots, sliced
- 1 onion, studded with 2 cloves
- 2 garlic cloves, minced
- 1 bouquet garni (thyme, bay leaf, parsley)
- 4 cups veal or chicken broth
- 1/2 lb mushrooms, sliced
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup heavy cream
- 1 egg yolk
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Blanch the veal:
- Place the veal in a large pot and cover with water.
- Bring to a boil for 5 minutes, then drain and rinse the meat.
2. Simmer the stew:
- Return the veal to the pot and add broth, carrots, onion, garlic, and bouquet garni.
- Simmer gently for 1.5 hours, until the meat is tender.
- Remove the bouquet garni and set aside the veal and vegetables.
3. Prepare the mushrooms:
- In a pan, sauté the mushrooms in butter until golden. Set aside.
4. Make the sauce:
- In a separate pot, melt butter, stir in flour, and cook for 1 minute to form a roux.
- Gradually whisk in 2 cups of the cooking broth, stirring until smooth.
5. Finish with cream:
- In a bowl, mix heavy cream with egg yolk.
- Stir into the sauce over low heat, whisking continuously until thickened (do not boil).
6. Combine and serve:
- Return the veal, vegetables, and mushrooms to the sauce.
- Simmer gently for 5 minutes, adjusting seasoning with salt and black pepper.
- Garnish with fresh parsley and serve with rice or potatoes.
Notes
- Blanching the veal removes impurities and ensures a clear, delicate sauce.
- For a richer flavor, use a mix of veal and chicken broth.
- To prevent curdling, add the egg yolk mixture off the heat and stir gently.
- Traditional pairings: Serve with buttered rice, mashed potatoes, or fresh pasta.
- Prep Time: 20 minutes
- Cook Time: 1h 40 min
- Category: Main Course, Stew
- Method: Simmering
- Cuisine: French
