Blanquette de Veau (Veal Stew) Recipe Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Trim any silver skin from the veal.

Cut veal into cubes and blanch in cold water until boiling to remove impurities.

Rinse the veal and set aside.

Prepare an aromatic garnish with half an onion studded with cloves, a carrot cut into large pieces, a celery stick, and garlic.

In a separate pan, add pearl onions with water, salt, sugar, and pepper; bring to a boil.

Add butter to the pearl onions and cover with a cartouche to glaze them.

Steam potatoes until tender, optionally adding butter for flavor.

Prepare a roux with butter and flour for the sauce.

Add the cooking liquid from the veal to the roux to create a velouté sauce.

Thicken the sauce with cream, crème fraîche, and egg yolk.

Add lemon juice to the mushroom mixture for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens