Blanquette de veau à l'ancienne, sous vide, basse température

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut veal into cubes and season with salt and pepper.

Melt butter in a large pot over medium heat and brown the veal on all sides.

Remove veal and set aside; add chopped onions, carrots, and celery to the pot.

Sauté vegetables until softened, about 5-7 minutes.

Sprinkle flour over the vegetables and stir to coat, cooking for 2-3 minutes.

Pour in white wine and scrape the bottom of the pot to deglaze.

Return veal to the pot and add chicken stock to cover the meat.

Bring to a simmer, cover, and cook on low heat for 1.5-2 hours until veal is tender.

Add mushrooms in the last 30 minutes of cooking.

In a bowl, whisk together heavy cream, egg yolks, and lemon juice.

Once veal is cooked, remove from heat and stir in the cream mixture slowly to avoid curdling.

Return to low heat and cook for 5 more minutes, stirring gently.

Adjust seasoning with salt and pepper to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens