Blanquette de veau, or veal stew, whose name comes from the dish’s white sauce, is a wintertime favorite for the French. This rich and hearty stew is sure to warm you up from the inside!
Blanquette de Veau
For the veal:
- 600 g veal shoulder
- 1 onion
- 2 carrots
- 1 leek, white part only
- 1 small stem of celery
- 1 clove of garlic
- 2 cloves
- 1 bouquet garni, or mixed herbs of your choosing
- 2 l veal or beef stock
For the onions:
- 16 pearl onions, small
- 20 g butter
- 1 pinch salt
- 1 pinch sugar
For the mushrooms:
- 150 g button mushrooms
- ½ lemon
- 10 g butter
- 1 pinch salt
For the sauce:
- 40 g flour
- 40 g butter
- 50 cl veal broth
For the finishing touches:
- 100 g crème fraiche
- 1 egg yolk
- 1 tbsp lemon juice
Step 1: Prepare the Veal
Cut the meat into cubes and put them in a large pot or Dutch oven. Cover with cold water and bring to a boil for 5 minutes. Drain the veal in a colander and rinse with cold water.
Peel the onion, then press the cloves into the skin of the onion. Chop the carrots into rounds. Split the leek length-wise and rinse under cold water to eliminate all traces of soil.
Place the veal back into the pot, followed by the onion with cloves, carrots, leek, celery, garlic, and the bouquet garni. Add the stock, then salt and pepper to taste.
Bring the mixture to a boil, skimming as needed. Cover and let simmer for 1½ hours over low heat.
Step 2: Prepare the Onions
Peel and wash the pearl onions. Put the onions in a frying pan and cover halfway with cold water. Add butter, salt, and sugar.
Cut a piece of parchment paper into a disk the size of the frying pan and pierce a hole in the center, then use it to cover the onions. Cook over low heat until the liquid has completely evaporated.
Step 3: Prepare the Mushrooms
Wash the button mushrooms with a brush and cut into thin slices. Put them in a small pot of cold water and add the butter, lemon juice, and a pinch of salt.
Bring the pot to a low boil, then simmer for 15 minutes. Remove the mushrooms with a slotted spoon and put aside.
Step 4: Prepare the Sauce
In a new pot, melt the butter and slowly add flour to make a roux by mixing the two ingredients and stirring constantly with a whisk for two minutes.
Remove 50 cl of the veal broth and, little by little, mix it into the roux. Let it cook for a few minutes until it reaches the consistency of a thick sauce. Add salt and pepper to taste.
Step 5: Add the Finishing Touches
Use a slotted spoon to remove the meat from the pot and place it in a casserole dish. Add the sauce, pearl onions, and mushrooms. Mix all the ingredients and heat over a low flame.
In a bowl, whisk together the crème fraiche and egg yolk. Then, remove the Blanquette from heat and incorporate this mixture to the dish before returning to heat.
Add lemon juice and additional seasoning if desired. Serve hot.