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Blanquette de veau : another classic of French cuisine



Blanquette de veau accompagnée de riz blanc

A bit of history: Blanquette de veau is another classic of traditional French cuisine, often referred to as a "Sunday dish." Its name comes from the white color of the sauce, achieved through gentle cooking and a cream-based liaison. This dish dates back to the 18th century and was originally created to use the less prestigious cuts of veal.


Today, it represents a true symbol of conviviality and comfort, perfect for family meals or gatherings with friends.


Recipe


Ingredients


Ingrédients blanquette de veau

  • 800g (1.75 lbs) veal shoulder or similar cut

  • 2-3 medium onions

  • 2 leeks (white part only)

  • 3 carrots

  • 200g (7 oz) mushrooms

  • 1 sprig of thyme

  • 2 bay leaves

  • 3-4 cloves

  • 1 stock cube or 500 ml (2 cups) beef or vegetable broth

  • 200 ml (¾ cup) heavy cream



Préparation


Vegetables

  1. Peel the carrots and cut them into rounds.

  2. Clean the leeks and slice them diagonally.

  3. Peel the onions and stud them with cloves.


The meat

  1. In a large pot, sear the veal pieces until golden brown.

  2. Add the carrots, leeks, onions, and bouquet garni (thyme + bay leaves).

  3. Add the stock cube and cover with cold water or pour in the broth.

  4. Bring to a boil, then reduce the heat and let simmer covered for 1.5 to 2 hours, until the meat is tender.

  5. Season with salt and pepper at the end of cooking.


The mushrooms

  1. Clean the mushrooms and slice them.

  2. Sauté them in a pan with a knob of butter for 5 minutes. Set aside.


The white sauce

  1. In a saucepan, melt a tablespoon of butter over low heat. Add two tablespoons of flour and stir to form a roux.

  2. Gradually pour in 500 ml of the strained cooking broth while whisking to avoid lumps.

  3. Add the heavy cream and continue to whisk until the sauce thickens.


Assembly

  1. Add the veal pieces and mushrooms to the sauce.

  2. Let it simmer gently for 10 minutes.


Final Touch

Adjust seasoning with salt, pepper, and a squeeze of lemon juice if needed.

Serve the blanquette hot, accompanied by white rice or fresh tagliatelle.


Pro Tip: Like beef bourguignon, blanquette de veau tastes even better the next day. Feel free to prepare it in advance for an even more flavorful dish!


Happy cooking and enjoy! 😊!







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