How to Make Veal Blanquette - Veal Blanquette Stew Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut veal shoulder into about 1 inch cubes.

Place the meat into a large pot and add cold water to cover the meat.

Bring the pot to a boil on high heat.

Prepare the aromatic garnish: put rock salt and bay leaves in a separate pot.

Cut the carrots into quarters lengthwise and add them to the pot.

Fold the leeks in half and tie them up into a bundle, add to the pot.

Prick the cloves into the onion and add it to the aromatic garnish.

Once boiling, skim off the blood from the meat.

Strain the meat into a colander after boiling for about a minute.

Refresh the meat with cold water.

Add garlic to the pot with the meat and cover with cold water, ensuring all ingredients are covered by about an inch.

Bring the liquid back to a boil on high heat.

Soak pearl onions in hot water for about 15 minutes to make them easier to peel.

Clean the mushrooms, brushing them with a brush and cold water.

Cut the mushrooms into quarters for the blanquette.

Cut the bacon into lardons, about 3/4 inch sticks.

Heat a skillet and add about a tablespoon of butter.

Add the bacon and mushrooms to the skillet and sauté for about 8-10 minutes on medium high heat.

Strain the bacon and mushroom mixture to remove excess fat.

Peel the pearl onions by cutting both ends and removing the skin.

To glaze the pearl onions, combine a pinch of salt, sugar, butter, and just enough water to cover them in a pot.

Cut a round piece of parchment paper to cover the onions and steam them until shiny.

Cook the pearl onions on medium heat until the water evaporates and they become shiny.

Check the meat for doneness by cutting a piece and tasting it; it should be tender but with a slight bite.

Start the roux by melting butter in a pot and adding flour, cooking for 1-2 minutes.

Remove the aromatic garnishes from the pot with the meat.

Place a sieve over the roux and add the stock, whisking to combine.

Bring the velouté to a boil to cook the roux and then add cream.

Taste and season the velouté with a pinch of salt and white pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens