Ah, blanquette de veau! This classic French veal stew is a true comfort dish, beloved for its creamy, delicate flavor and simple elegance. Traditionally made with veal, but equally delightful with chicken or even lamb, it’s a dish that warms the heart and satisfies the soul. My personal connection with blanquette de veau takes me back to my grandmother’s kitchen in Normandy, where the aroma of this dish simmering gently on the stove was a staple of family gatherings. Let’s recreate that warmth and deliciousness in your kitchen today!
Classic French Blanquette de Veau Recipe
Preparation Time: 20 mins | Cooking Time: 2 hours | Serves: 6
Ingredients
- 1.5 kg veal shoulder, cut into large chunks
- 1 onion, studded with 2 cloves
- 2 carrots, sliced
- 2 leeks, white part only, chopped
- 1 bouquet garni (thyme, bay leaf, parsley)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- 2 egg yolks
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Veal:
- Place veal, onion, carrots, leeks, and bouquet garni in a large pot. Cover with water, season with salt, and bring to a boil. Skim off any foam that rises to the surface.
- Cook the Veal:
- Reduce heat and simmer gently for 1.5 hours, or until the veal is tender.
- Make the Sauce:
- Melt butter in a saucepan, stir in flour to make a roux, and cook for 2 minutes. Gradually add 2 cups of the cooking liquid from the veal, whisking constantly until the sauce thickens.
- Finish the Dish:
- Combine cream and egg yolks in a bowl. Gradually add some of the hot sauce to temper the mixture, then pour it back into the saucepan. Heat gently, but do not boil. Add lemon juice, salt, and pepper.
- Pour the sauce over the veal and vegetables. Garnish with parsley before serving.
Blanquette de veau is traditionally served with rice or steamed potatoes. For a wine pairing, a light red Burgundy or a rich Chardonnay enhances the creamy texture of the dish. Enjoy this heartwarming classic with friends and family. Bon appétit!