Blanquette de veau recipe

Veal poached without browning, then bound in a pale roux sauce finished with cream and egg yolk.

2 hoursmedium12 ingredients

Ingredients

• 800 g veal shoulder
• 2 carrots
• 1 leek
• 1 onion
• 1 bouquet garni
• 200 g button mushrooms
• 12 pearl onions
• 40 g butter
• 30 g plain flour
• 100 ml double cream
• 1 egg yolk
• 1 tsp salt

How to make Blanquette de veau

1. Put the 800 g of cubed veal in a pot, cover with cold water and bring slowly to a bare simmer. Skim off the grey foam; never let it boil, the sauce must stay pale.
2. Add the 2 carrots in chunks, the leek, the onion, the bouquet garni and 1 tsp salt. Simmer very gently for 1 h 30 until the meat yields.
3. Lift out the meat and carrots and keep them warm. Strain the cooking liquor.
4. Melt 40 g of butter, stir in the 30 g of flour and cook 2 minutes without colouring for a blond roux. Whisk in about 750 ml of the strained liquor and simmer 10 minutes to a smooth velouté.
5. Meanwhile soften the 12 pearl onions and 40 g of mushrooms in the remaining 10 g of butter, then add them to the sauce with the meat and carrots.
6. In a bowl, mix the 100 ml of cream with the egg yolk and a ladle of hot sauce to temper it.
7. Off the heat, stir the mixture back into the pot. Do not boil again or the yolk will split. Serve with rice.

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