La blanquette de veau
A classic French stew made by simmering veal with vegetables and a creamy sauce, served over rice or pasta.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Veal Shoulder (cut into 2 inch cubes) | 800 | Grams |
| Carrot (peeled and sliced) | 3 | Count |
| Onion (peeled and quartered) | 1 | Count |
| Leek (white part only, sliced) | 1 | Count |
| Celery Stalk (sliced) | 2 | Count |
| Button Mushroom (cleaned and quartered) | 200 | Grams |
| Unsalted Butter (for cooking) | 50 | Grams |
| All-purpose Flour (for thickening) | 2 | Tbsp |
| Whole Milk (for the sauce) | 250 | Milliliters |
| Heavy Cream (for the sauce) | 100 | Milliliters |
| Egg Yolk (for the sauce) | 1 | Count |
| Lemon Juice (freshly squeezed) | 2 | Tbsp |
| Bay Leaf (for flavor) | 1 | Count |
| Clove (for flavor) | 2 | Count |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Water (for simmering) | 1 | Liter |
Instructions
- In a large pot, combine veal, carrot, onion, leek, celery, bay leaf, cloves, salt, and water. Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Remove veal and vegetables from the pot. Strain the broth and set aside.
- In a separate pan, melt butter over medium heat. Add mushrooms and sauté until golden brown. Set aside.
- In the same pan, add flour to the remaining butter and cook for 2 minutes to form a roux.
- Gradually whisk in the strained broth and milk, stirring constantly until the sauce thickens.
- In a bowl, mix egg yolk and cream. Slowly add to the sauce, stirring continuously. Add lemon juice and season with salt and pepper.
- Return veal, vegetables, and mushrooms to the sauce. Simmer for 10 minutes to heat through.
- Serve the blanquette de veau over rice or pasta.
Prep
- Thaw veal shoulder if frozen
Kitchen equipment
StrainerWhisk