Blanquette de Veau (French Creamy Veal Stew)
Local name: Blanquette de veau
In short: Tender veal simmered gently with carrots, onion and mushrooms in a pale cream and lemon sauce thickened with egg yolk. It takes about 2 h 15 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 45 min
- Total
- 2 h 15 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Blanquette de veau is a Sunday lunch dish in French homes, a white stew in which the veal is never browned. The meat simmers gently with onion, carrots and herbs, then the stock is thickened into a creamy sauce with a butter and flour roux, cream and egg yolk. A squeeze of lemon lifts it at the end. Serve it with plain rice, which soaks up the sauce, and expect a pale, delicate flavor rather than a punchy one.
Instructions
- Put the veal in a large pot, cover with cold water and bring to a boil. Skim the grey foam for 5 minutes, then drain the meat and rinse it. This keeps the stew pale and clear.
- Return the veal to the pot with the clove-studded onion, carrots, celery, bouquet garni, peppercorns, salt and the water or stock. Bring to a gentle simmer.
- Cover and simmer very gently for 1 hour 15 minutes, until the veal is nearly tender. Add the pearl onions and mushrooms for the final 20 minutes.
- Strain the stew over a bowl, keeping the liquid. Pick out the veal, carrots, mushrooms and pearl onions into a clean pot, discard the onion, celery and bouquet garni, and cover to keep warm.
- Melt the butter in a saucepan over medium heat and whisk in the flour. Cook for 2 minutes without browning. Gradually whisk in 600 ml (2 1/2 cups) of the hot cooking liquid and simmer for 8 minutes until it thickens.
- Whisk the cream with the egg yolks in a bowl, then stir in a ladle of the hot sauce. Pour the mixture back into the saucepan and warm over low heat for 2 minutes without boiling, so the yolks do not scramble.
- Add the lemon juice, nutmeg and salt to taste. Pour the sauce over the meat and vegetables, warm through gently and scatter with parsley.
Tips
- Breast of veal adds gelatin and body to the sauce, but shoulder is leaner and easier to find. A mix of both works well.
- No veal? Use boneless chicken thighs and cut the simmering time to 30 minutes, or use pork shoulder and simmer for 1 1/2 hours.
Questions and answers
Why is blanquette de veau white?
The veal is blanched and simmered without browning, and the sauce is made with a pale roux, cream and egg yolk. Browning the meat would turn it into a brown stew.
Can I make blanquette de veau ahead of time?
Yes. Cook it up to the point of adding the cream and egg yolk, chill for up to 2 days, then reheat and finish the sauce just before serving.
What do you serve with blanquette de veau?
Plain white rice is traditional, and boiled potatoes or buttered noodles also work well. A simple green vegetable such as green beans goes nicely.
How long does it take to make Blanquette de Veau (French Creamy Veal Stew)?
About 2 h 15 min in total: 30 min of preparation and 1 h 45 min of cooking.
How many calories are in Blanquette de Veau (French Creamy Veal Stew)?
About 470 kcal per serving, with 42 g of protein, 15 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 15 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
