COPPER🇫🇷 France
Blanquette de veau recipe
Veal in a pale sauce, gently does it.
Ingredients
- 800 g veal shoulder, cubed
- 2 carrots
- 1 leek
- 200 g button mushrooms
- 12 pearl onions
- 40 g butter
- 30 g plain flour
- 100 ml double cream
- 1 egg yolk
How to make Blanquette de veau
- Cover the veal in cold water, bring to a bare simmer and skim off the grey foam. Never let it boil, the sauce must stay pale.
- Add the carrot, leek and aromatics and cook slow for ninety minutes until the meat yields.
- Make a blond roux with butter and flour, then whisk in the strained cooking liquor to a smooth velouté.
- Soften the pearl onions and mushrooms in butter and add them with the meat.
- Off the heat, temper the cream and yolk with a little hot sauce, then stir it back in. Do not boil again.
What is Blanquette de veau?
Blanquette de veau is a traditional dish from France, simmered in one pot, and takes about 120 minutes from start to finish. It is built around veal shoulder, cubed, button mushrooms and double cream. The recipe below uses 9 ingredients and is written out step by step.
How long does Blanquette de veau take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. The method runs to 5 steps.
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