Blanquette of veal recipe

Blanquette of Veal recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Blanquette of veal is a classic French dish that showcases the tender and delicate flavors of veal. This recipe takes veal stewed in a creamy white sauce, flavored with aromatic herbs and vegetables. The result is a rich and comforting dish that is perfect for special occasions or a hearty family meal. The blanquette of veal is traditionally served with rice or boiled potatoes, allowing the velvety sauce to perfectly coat each bite.

Keywords: Blanquette of veal, French cuisine, creamy white sauce, aromatic herbs, comfort food.

Blanquette of veal recipe details

Blanquette of veal recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

3	butter, melted
½ pint(s)	chicken stock or veal stock
1 lb	lean veal, cut into cubes
15	button onions
2	egg yolks
2	bay leaves
15	button mushrooms
2 tsp	flour
	salt and freshly ground black pepper, to taste
	lemon juice
	parsley

Instructions

Melt the butter in a pan and add in the flour, stirring all the time. After cooking for one minute, add a small quantity of the stock and mix well. Add the rest of the stock and bring to the boil. At this point add the meat and simmer with the button onions, seasoning with salt and pepper, for about 1 ½ hours. 15 minutes before the end add the button mushrooms.

When done, drain the meat and vegetables from the sauce and set aside, keeping warm. Thicken the sauce with the egg yolks, beating the yolks and pouring some cooled stock over them and then stir back into the mixture, heating until it thickens. Season to taste with lemon juice, salt and pepper and return the meat and vegetables into the sauce.

Sprinkle with chopped parsley and serve with mashed potatoes.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a