Blanquette de Veau - Traditional French Veal Stew

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut veal shanks into large 2-inch chunks.

Pour cold water over the veal and bring to a simmer.

Add salt to the water to draw out impurities from the meat.

Blanch small onions for 1-2 minutes until skins loosen, then cool and peel them.

Trim the ends off the peeled onions.

Stick one clove into a whole onion for flavor.

Peel and slice carrots into rounds.

Make a bouquet garni with a piece of celery, thyme, and a bay leaf, tying it tightly with kitchen twine.

Add the veal, blanched onions, sliced carrots, and bouquet garni to the pot and cook until the veal is tender, about an hour.

Remove scum that rises to the surface during cooking for better appearance.

Sauté the peeled onions in butter, then add some veal stock and cook for 15-20 minutes until soft.

Trim the ends off button mushrooms and wipe off dirt with a clean towel.

Sauté the mushrooms in butter, adding a squeeze of lemon juice to keep them white and add acidity.

Add a few spoonfuls of veal stock to the mushrooms and simmer for about 5 minutes until soft.

Make a roux by adding butter and flour in the cooking pan, whisk in the veal broth until smooth, and cook for about 20 minutes until the flour flavor is cooked out.

Add a liaison of cream and egg yolks to the roux, stirring until thickened, then turn off the heat to avoid curdling the eggs.

Add nutmeg to the sauce, then return the veal and sliced carrots to the pot.

Stir in the sautéed mushrooms and onions with their juices, and taste for seasoning.

Finish the dish with chopped parsley and tarragon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens