Introduction
The Traditional Veal Blanquette (Blanquette de Veau) is a beloved classic of French cuisine. Unlike many stews, the meat is simmered gently in a white broth, then finished with a silky sauce made from cream, egg yolks, and lemon. This results in a dish that is both rich and delicate, with tender veal and a luxurious, velvety sauce. Often served with rice, potatoes, or fresh pasta, veal blanquette is the perfect comfort food for family gatherings or special dinners.
Ingredients (Serves 6)
1.5 kg (about 3 lbs) veal (shoulder, breast, or neck), cut into even chunks
2 carrots, sliced into rounds
1 onion, studded with 2 cloves
1 leek (white part only), rinsed and sliced
1 celery stalk
1 bouquet garni (thyme, parsley, bay leaf tied together)
250 g (9 oz) button mushrooms, cleaned and sliced
80 g (6 tbsp) butter
60 g (½ cup) flour
2 egg yolks
150 ml (⅔ cup) heavy cream
Juice of ½ lemon
Salt and freshly ground black pepper
Optional garnish: Fresh parsley, small pearl onions
Instructions
Blanch the veal: Place the veal in a large pot, cover with cold water, bring to a boil, then skim off impurities. Drain and rinse the meat.
Cook the veal: Return the veal to the pot, add carrots, onion with cloves, leek, celery, and bouquet garni. Cover with fresh water, season lightly, and bring to a gentle simmer. Cook for 1½ to 2 hours until the meat is tender.
Cook the mushrooms: In a pan, sauté the mushrooms in a little butter until lightly golden. Set aside.
Make the roux: In a saucepan, melt 60 g of butter, stir in the flour, and cook for 2 minutes. Gradually whisk in about 1 liter (4 cups) of the strained veal cooking broth until smooth and thickened.
Finish the sauce: In a bowl, whisk together the egg yolks, cream, and lemon juice. Off the heat, slowly whisk this mixture into the sauce to create a creamy finish (do not boil once added). Add mushrooms. Adjust seasoning with salt, pepper, and more lemon if needed.
Combine and serve: Arrange the veal and vegetables on a serving dish, pour the creamy sauce over, and garnish with parsley. Serve hot with rice, pasta, or potatoes.
Description
This Traditional Veal Blanquette is a refined yet comforting dish, featuring melt-in-your-mouth veal bathed in a smooth, velvety sauce. The subtle flavors of vegetables, herbs, and cream come together harmoniously, balanced by a hint of lemon. It’s elegant enough for special occasions yet warm and homey enough for a Sunday family meal.
Tips
Skim the broth thoroughly for a clean, white sauce.
Use young, tender cuts of veal (shoulder or breast) for best texture.
Always add the egg yolk and cream mixture off the heat to prevent curdling.
Keep the sauce warm but never boiling after adding the liaison (egg yolk–cream mix).
Variations
Chicken Blanquette: Replace veal with chicken for a lighter and more budget-friendly version.
Mushroom Blanquette: Add extra wild mushrooms (chanterelles, morels) for a gourmet touch.
Lighter version: Use light cream or half-and-half instead of heavy cream.
Festive version: Add pearl onions glazed in butter and sugar for sweetness.
Corrections
Sauce too thin: Simmer a bit longer or whisk in a slurry of flour and broth.
Sauce too thick: Loosen with a little more strained broth.
Eggs scrambled in sauce: Ensure the sauce is off the heat and not boiling before adding the egg yolk mixture.
Lack of flavor: Increase seasoning, add more lemon juice, or simmer longer with bouquet garni for depth.
Enjoy
Serve your Traditional Veal Blanquette piping hot with fluffy rice, buttery potatoes, or fresh tagliatelle. This dish brings the warmth of French tradition straight to your table — creamy, tender, and irresistibly comforting.