Traditional veal blanquette

Genuine veal blanquette recipe

This recipe of veal stew is a huge classic of French cooking, every French grandma has her own version of the traditional “blanquette de veau” (veal blanquette). The secret of its flavor resides in using veal pieces both with and without bone. Getting cooked with bone always gets meat dishes to be more flavorful. The genuine veal blanquette recipe doesn’t include carrots but we see it more and more often in this classic dish, so don’t hesitate to add a couple to this blanquette recipe if you feel like it!

Traditional veal blanquette/stew recipe

Preparation time: 30 minutes – Cooking time : 1h 15 minutes

Ingredients (for 6 servings)

2.2 lb (1 kg) of trimmed veal shoulder
7 oz (200 g) of veal breast (bone in) (ask your butcher to cut it into pieces)
10.5 oz (300 g) of Portobello mushrooms
10 tablespoons (15 cl) of creme fraiche
2 oz (60 g) of butter
10 pearl onions
4 cloves
2 carrots (optional)
2 garlic cloves
2 egg yolks
1 cup (25 cl) of dry white wine
1 cup (25 cl) of water
1 tablespoon of wheat flour
1 onion
1 celery branch
1 bouquet garni (5 parsley sprigs, 1 bay leaf, 1 bunch of thyme)
1 lemon
1 pinch of grated nutmeg
Salt and pepper

Instructions

1/ Cut veal shoulder into 1 1/2 inch pieces.

2/ Peel onion and insert cloves into it. Wash and dry parsley and celery branch. Cut celery into four pieces and attach celery with the bouquet garni (parsley, bay leaf and thyme).

3/ Peel mushrooms and cut them in four pieces. Peel carrots and slice them.

4/ Heat butter in a large stew pot over medium heat. Add meat, onions (the one with cloves and the pearl onions), carrots, bouquet garni and a pinch of salt. Pour white wine and water, cover and let simmer over low heat for an hour. (It’s very important to cover stew pot at all times so the meats keeps its tenderness)

5/ Take out vegetables (leaving carrots), bouquet garni and discard. Add mushrooms and let it simmer covered for 15 more minutes.

6/ Add flour little by little until you get a creamy sauce (don’t use everything if you don’t need to).

7/ In a bowl, mix egg yolks, creme fraiche, nutmeg, salt and pepper. Turn off heat, combine it with the rest of the stew stirring well until you get a smooth sauce.

8/ Squeeze lemon juice on top of right before serving.

Serve your veal blanquette warm with rice, tagliatelle or steamed potatoes.

2 thoughts on “Traditional veal blanquette

  1. La Torontoise
    12/20/2013 at 4:01 PM

    Vero, I’m so happy I discovered your blog. I’m from Toronto, living now in North Europe and spending all my vacation time in France, mostly in Provence, and most recently, in the Nice region. Every tripdown there makes me dream of more of the experience… One way to maket the provencal life experience ‘more permanent’ is through cooking. And that’s what I do as my hobby.

    I love this meal, but so far enjoyed it only in restaurants. Would love to give it a try myself.
    Never had the courage to do this before. Looked too complicated.
    A great winter meal for the family.

    Now, I’m a low-caloric cooking fan. Would it work if I substiture butter with olive oil?
    I cook with olive oil in general.
    Thank you!
    Have a good weekend!

  2. 12/20/2013 at 5:24 PM

    Of course you can! Olive oil is now replacing butter in a lot of French households cooking habits for obvious health reasons ;) The taste will of course, be slightly different, but it will definitely work as well. Welcome to this blog and enjoy your holiday season!

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