Ludo a la Maison Season 11, Episode 9 Blanquette de Veau

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Welcome to the cooking demonstration.

Introduce the dish: Blanquette de Veau, a veal stew with cream and vegetables.

Show ingredients: veal breast, leeks, carrots, onions, parsley, thyme, and double cream.

Cut the veal breast into square pieces, trimming excess fat.

Blanch the veal in cold water and bring it to a boil.

Prepare a bouquet garni with leek leaves, thyme, and parsley, tying them together.

Add the bouquet garni to the pot with the veal and season with salt and pepper.

Cook the veal with the bouquet garni for about 1.5 hours until tender.

Check the tenderness of the veal; if not tender, cook longer.

Strain the veal and reserve the broth.

Add pearl onions to the pot with the reserved broth and cook for 20 minutes.

Once boiling, reduce heat and add mushrooms, cooking until tender for about 10 minutes.

Strain the onions and mushrooms and return the broth to the pot.

Mix double cream and egg yolks together in a bowl.

Add the cream and egg yolk mixture to the broth, ensuring it simmers gently to avoid curdling.

Cook the sauce for 2-3 minutes, seasoning with salt and pepper.

Add the reserved veal, mushrooms, and onions back into the sauce.

Prepare a side dish of steamed fingerling potatoes, cooking until tender.

Serve the Blanquette de Veau with the steamed potatoes and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens