Blanquette de Veau – Bruno Albouze

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Blanch the veal to remove impurities.

Prepare a bouquet garni using a leek, fresh thyme, parsley stems, and bay leaves, tying it with cooking twine.

Peel the onion and create an onion pique by inserting three cloves into it.

Strain the blanched veal and set aside.

Chop the carrots into bite-sized pieces.

In a pot, combine the blanched veal, bouquet garni, celery, crushed garlic, and carrots, then add water and salt.

Bring the stew to a boil, cover, and cook for 45 minutes.

Strain the stew, saving the meat, carrots, and stock.

Clean the pot and prepare the mushrooms by washing, trimming, and cutting them into quarters or sixths.

Cover the mushrooms with water, season with salt, pepper, butter, and half a lemon juice, then bring to a boil and cook for 15 minutes.

Blanch pearl onions for 1-2 minutes, then transfer them to ice water to peel easily.

Sauté the pearl onions in melted butter, adding sugar and water, cooking until the water evaporates and they caramelize.

Make a roux by melting 2 ounces of butter, adding 2 ounces of flour, and cooking until light brown.

Add the roux to the strained stock, bringing it to a boil to thicken without lumps.

Add the veal, carrots, and mushrooms to the thickened sauce and cook for about 20 minutes.

Mix egg yolks and heavy cream, then add lemon juice before incorporating into the stew, ensuring it doesn't boil after adding.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens