Blanquette de Veau

Name: Blanquette de Veau
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.2kg veal shoulder, cut into 5cm cubes; 200g button mushrooms, quartered; 200g pearl onions, peeled; 2 carrots, sliced; 1 onion studded with 2 cloves; Bouquet garni (thyme, bay leaf, parsley); 200ml heavy cream; 2 egg yolks; Juice of half a lemon; 40g butter; 30g all-purpose flour; Salt, white pepper, nutmeg

Blanquette de Veau (blahn-KET duh VOH)

Veal in White Sauce

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 458 kcal

Tender pieces of veal simmered in a delicate white stock and finished with a velvety sauce of cream, egg yolks, and lemon — the gentlest of French stews.

Nutrition & Info

Protein 35.0g

Carbs 12.0g

Fat 30.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ dairy ⚠ eggs

Equipment Needed

large heavy pot fine sieve whisk saucepan

Presentation Guide

Vessel: deep white plate

Garnishes: chopped parsley, lemon zest

Accompaniments: steamed rice, buttered noodles

Ingredients

1.2kg veal shoulder, cut into 5cm cubes
200g button mushrooms, quartered
200g pearl onions, peeled
2 carrots, sliced
1 onion studded with 2 cloves
Bouquet garni (thyme, bay leaf, parsley)
200ml heavy cream
2 egg yolks
Juice of half a lemon
40g butter
30g all-purpose flour
Salt, white pepper, nutmeg

Instructions

1
Place veal in a pot, cover with cold water. Bring to a simmer, skim thoroughly for 5 min. Drain and rinse the veal.
2
Return veal to a clean pot. Add carrots, clove-studded onion, bouquet garni, and fresh water to cover. Simmer gently for 1.5 hours.
3
Meanwhile, sauté pearl onions and mushrooms in butter until lightly golden. Set aside.
4
Remove veal and strain the cooking liquid. Make a roux with butter and flour, whisk in 600ml of the strained stock. Simmer 10 min.
5
Whisk egg yolks and cream together. Temper with a ladle of hot sauce, then stir back into the pot. Add lemon juice.
6
Return veal, pearl onions, and mushrooms to the sauce. Heat gently without boiling. Season with salt, pepper, and nutmeg.
7
Serve over steamed rice or with buttered egg noodles.

💡

Did You Know?

The word "blanquette" comes from "blanc" (white) — the entire cooking process is designed to keep the meat and sauce as pale as possible.

Chef's Notes

Equipment Tips

large heavy pot
fine sieve
whisk
saucepan

Garnishing

chopped parsley, lemon zest

Accompaniments

steamed rice, buttered noodles

The Story Behind Blanquette de Veau

Blanquette de veau is one of the grand motherly dishes of French cuisine, dating to the 18th century. Unlike brown stews, the veal is never browned, preserving its delicate colour and flavour. It represents the refined, gentle side of French home cooking.

🕐 Traditionally enjoyed weekday family dinner 📜 Origins: 18th century France

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