Veal Blanquette stew. The genuine, classic French Blanquette de Veau.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cover the veal with cold water and bring to a gentle simmer.

Skim off the scum that rises to the top.

Add aromatic ingredients (bouquet garni, leeks, celery, carrot) and simmer for around 1 hour.

Prepare the garnish by placing shallots or pearl onions in a small pot with butter, sugar, and salt to taste.

Add water to cover the onions by half and cook gently until there's no water left and the shallots are soft and glazed.

Check the veal; it’s ready when it can be easily crushed under pressure.

Remove the veal and keep warm; strain the broth to remove vegetables and herbs.

Cook the mushrooms in butter with a squeeze of lemon juice until tender.

Make a roux with butter and flour, stirring over medium heat for 1 minute.

Gradually whisk in the poaching liquid and simmer the sauce for 15 minutes.

Stir in cream or creme fraiche and cook for a further 5 minutes.

Add an egg yolk to the sauce; temper it by mixing with a small amount of the sauce before returning it to the pan.

Add the veal, mushrooms, and shallots to the sauce, stirring gently to combine without boiling.

Check the seasoning and add lemon juice if the sauce is flat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens