French
Blanquette de veau
A traditional French veal blanquette with tender pale meat, mushrooms, pearl onions, and a silky cream-and-egg liaison. It is gently simmered without browning, giving the sauce its classic soft ivory color.
Ingredients
- Veal shoulder or breast, cut into large stew pieces500g
- Cold water1 litre
- Carrot, peeled and cut into chunks1 medium
- Leek white, rinsed1 small
- Onion, peeled1/2
- Clove1
- Celery stalk1 small
- Bouquet garni1
- Fine saltto taste
- White pepperto taste
- Small button mushrooms150g
- Pearl onions or very small white onions, peeled100g
- Unsalted butter45g
- Lemon juice2 tsp
- Plain flour25g
- Crème fraîche or heavy cream80ml
- Egg yolk1
- Long-grain white rice120g
- Flat-leaf parsley, finely chopped1 tbsp
Method
- Place the veal in a saucepan, cover with cold water, bring just to a boil, and simmer for 2 minutes to blanch it.
- Drain the veal, rinse it under warm water, and wash the saucepan so the sauce will remain pale and clean.
- Return the veal to the pan and add 1 litre cold water, the carrot, leek, celery, bouquet garni, and the onion studded with the clove.
- Season lightly with salt, bring slowly to a bare simmer, skim carefully, and cook uncovered for 1 hour 15 minutes to 1 hour 30 minutes, until the veal is tender.
- While the veal cooks, put the mushrooms in a small pan with 10g butter, 1 tsp lemon juice, a pinch of salt, and 2 tbsp water, then cover and cook gently for 6 to 8 minutes.
- In another small pan, cook the pearl onions with 10g butter, a pinch of salt, and just enough water to come halfway up the onions until tender and lightly glazed, about 15 minutes.
- Cook the rice in salted water until tender, then drain and keep warm.
- Lift the veal from the cooking liquid and keep it warm, then strain the liquid and reserve about 500ml of the veal stock.
- Melt the remaining 25g butter in a clean saucepan, stir in the flour, and cook gently for 2 minutes without letting it color.
- Whisk in the reserved hot veal stock little by little to make a smooth velouté, then simmer for 8 to 10 minutes until lightly thickened.
- Return the veal, mushrooms, and pearl onions to the sauce and warm them gently without boiling hard.
- Whisk the crème fraîche with the egg yolk in a bowl, then temper it with a ladle of hot sauce.
- Stir the liaison back into the pan over very low heat until the sauce becomes silky and coats the spoon, making sure it does not boil.
- Finish with 1 tsp lemon juice, white pepper, and salt to taste.
- Serve the blanquette in warm shallow bowls with the rice alongside and a little chopped parsley over the top.
Common questions
Can I substitute another cut if I can’t find veal shoulder or breast?
Yes. Use veal shank, stew meat, or even boneless chuck if needed. Keep pieces large and cook gently until just tender. Avoid very lean cuts, which can dry out and lose the dish’s silky texture.
How long should the veal simmer, and how do I know it’s done?
After the initial blanching, simmer the veal about 1 hour 15 minutes to 1 hour 30 minutes, uncovered, at a very low simmer. It’s done when a fork slides in easily and the meat feels tender but not falling apart.
What are the most common mistakes to avoid with blanquette de veau?
Don’t let it boil hard, or the veal can turn tough and the broth cloudy. Also blanch the meat first, skim the surface carefully, and keep the vegetables and mushrooms gently cooked so the sauce stays pale and clean.
How should I store leftovers, and can I freeze them?
Cool quickly, then refrigerate in an airtight container for up to 3 days. Freeze the veal and cooking liquid for up to 2 months, but the mushrooms and pearl onions are best added fresh after reheating for better texture.
What should I serve with blanquette de veau?
Traditionally, serve it with plain white rice, which absorbs the light sauce well. Buttered potatoes, mashed potatoes, or tagliatelle also work. Keep the side simple so the delicate veal, mushrooms, and onions stay the focus.