Blanquette de Veau
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The Tale of Blanquette de Veau
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Blanquette de Veau, veal stewed gently in a white sauce with cream and egg yolk, is a staple of French bourgeois home cooking documented in French cookbooks since at least the 18th and 19th centuries. Its pale, delicate sauce sets it apart from heartier red-wine braises like boeuf bourguignon.
Ingredients
Scale:· 6 servings
- 2.5 lbs veal shoulder, cubed
- 2 carrots, sliced
- 1 onion studded with a clove
- 1 leek, halved
- 1 bay leaf
- 2 sprigs thyme
- 4 tbsp butter
- 4 tbsp flour
- 2 egg yolks
- 1/2 cup heavy cream
- 1 tbsp lemon juice
- 8 oz button mushrooms
Instructions
- 1Blanch veal in boiling water 2 minutes, then drain and rinse.
- 2Simmer veal with carrots, onion, leek, bay leaf, and thyme until tender, about 1 hour.
- 3Strain and reserve the cooking broth; discard the aromatics.
- 4Melt butter, whisk in flour, and gradually whisk in the reserved broth to make a velouté.
- 5Sauté mushrooms and add to the sauce along with the veal.
- 6Whisk egg yolks with cream, temper with hot sauce, then stir back into the pot without boiling.
- 7Finish with lemon juice and serve over rice.
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