Veal Blanquette

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Add veal and veal bones to a dutch oven or pot.

Cover the veal with cold water by about half an inch.

Bring the water to a boil, then reduce to a simmer.

Add a sachet containing bay leaf, mixed peppercorns, and fresh thyme to the pot.

Skim off any impurities as the stock simmers for about an hour until the meat is fork tender and the stock is flavorful.

Preheat a sauté pan over medium heat and melt 1 ounce of butter.

Sauté the mushrooms gently without browning them until they are about 50 percent done.

Add sliced meat to the sauté pan and stir, cooking for a few more minutes before removing it from heat and reserving it on a plate.

Strain the stock into another pot after removing the meat.

Bring the strained stock back to a simmer.

Cook the carrots in the veal stock for added flavor, then remove them and set aside.

To thicken the stock, prepare a whitewash by mixing flour and water, whisking it together.

Bring the stock back to a simmer and add the whitewash, cooking for about 10 minutes to thicken.

In a bowl, beat together heavy cream and egg yolks to create a liaison.

Temper the liaison by adding a little hot stock to it, then pour it back into the simmering stock while whisking.

Allow the mixture to simmer for about 10 minutes until thickened.

Adjust seasoning with white pepper and salt.

Return the veal, leeks, mushrooms, and cooked carrots to the pot.

Add a splash of lemon juice and bring everything back up to temperature, simmering for about five minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens