How to Make Authentic Blanquette de Veau (French Veal in White Sauce)

Simple Summary

Blanquette de Veau is a classic French dish featuring tender veal in a creamy white sauce, garnished with mushrooms and pearl onions. This elegant comfort food is perfect for special occasions or a luxurious family dinner.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs veal shoulder, cut into 2-inch cubes
• 2 carrots, peeled and quartered
• 1 large onion, peeled and quartered
• 1 leek, white part only, cleaned and halved
• 2 celery stalks, roughly chopped
• 1 bouquet garni (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
• 8 cups cold water
• Salt and white pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 2 egg yolks
• Juice of 1/2 lemon
• 8 oz button mushrooms, quartered
• 12 pearl onions, peeled
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, combine the veal, carrots, onion, leek, celery, and bouquet garni. Cover with cold water and bring to a simmer over medium heat.

2. Reduce heat to low and gently simmer for about 1 hour 30 minutes, or until the veal is tender. Skim off any foam that rises to the surface.

3. Remove the veal with a slotted spoon and set aside. Strain the cooking liquid and reserve 4 cups, discarding the vegetables and bouquet garni.

4. In a clean pot, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes to make a roux.

5. Gradually whisk in the reserved cooking liquid, ensuring no lumps form. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.

6. In a bowl, whisk together the cream and egg yolks. Slowly stir this mixture into the sauce, being careful not to let it boil.

7. Add the lemon juice, salt, and white pepper to taste.

8. In a separate pan, sauté the mushrooms in a bit of butter until golden. Add the pearl onions and cook until tender.

9. Return the veal to the sauce and add the mushrooms and pearl onions. Gently heat through.

10. Serve hot, garnished with chopped parsley.

Chef's Notes

• For the best flavor, use veal shoulder or shank. If veal is unavailable, you can substitute with young beef or even chicken for a different twist.
• The key to a perfect Blanquette is to never let it boil after adding the cream mixture. This ensures a smooth, unbroken sauce.
• For a lighter version, you can replace some of the cream with milk.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the sauce from separating.

Nutritional Info

Per serving: Approximately 450 calories. This dish is rich in protein from the veal and provides a good source of vitamins and minerals from the vegetables. The cream and butter contribute to its luxurious texture and flavor, making it a satisfying meal.

Serving Suggestions

Serve Blanquette de Veau over steamed white rice or with crusty French bread to soak up the delicious sauce. A side of steamed green beans or asparagus complements the richness of the dish. For wine pairing, choose a crisp white wine like Chablis or a light-bodied red such as Pinot Noir. This elegant dish is perfect for special occasions, dinner parties, or when you want to treat your family to a classic French meal.