Blanquette de Veau
A classic French veal stew with mushrooms, onions, and a creamy white sauce.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1.5 kg veal shoulder, cut into chunks
- 2 carrots, sliced
- 1 onion, studded with cloves
- 2 leeks, white part only, sliced
- 200g button mushrooms
- 200g pearl onions, peeled
- 50g butter
- 50g flour
- 500ml chicken stock
- 200ml heavy cream
- 1 bouquet garni (thyme, bay leaf, parsley)
- Salt and white pepper to taste
- Juice of 1 lemon
- Chopped parsley for garnish
Nutrition Facts
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Instructions
Prepare the veal: Place the veal chunks in a large pot and cover with cold water. Bring to a boil, then drain and rinse the veal to remove impurities.
Cook the veal: Return the veal to the pot. Add the carrots, clove-studded onion, leeks, and bouquet garni. Cover with chicken stock and simmer gently for 1.5 hours until tender.
Prepare the mushrooms and onions: In a separate pan, sauté the button mushrooms and pearl onions in butter until golden. Set aside.
Make the roux: In a saucepan, melt butter and stir in flour to make a blonde roux. Cook for 2 minutes without browning.
Finish the sauce: Strain the cooking liquid from the veal and gradually whisk it into the roux to make a smooth sauce. Simmer for 10 minutes until thickened.
Combine everything: Add the cooked veal, mushrooms, and pearl onions to the sauce. Stir in the cream and lemon juice. Season with salt and white pepper.
Serve: Garnish with chopped parsley and serve with steamed rice or buttered noodles.
Chef's Tips
- Veal selection: Use high-quality veal shoulder for the most tender result.
- Degreasing: Let the cooking liquid cool slightly and skim off any excess fat before making the sauce.
- Mushroom tip: Use a mix of wild mushrooms for extra flavor if available.
- Sauce consistency: If the sauce is too thick, thin it with a little more stock or cream.
- Make ahead: This dish tastes even better the next day as flavors develop.
