French · Free
Blanquette de Veau
A gentle white veal stew simmered with aromatics and finished with a creamy egg-and-cream liaison. Elegant and comforting, this classic braise stays pale and delicate rather than browned.
****+
Prep 30 min · Cook 100 min
Method
Place the veal cubes in a large pot, cover with cold water, and bring to a boil, then simmer for 2 minutes and drain, discarding the water; this blanching step removes impurities so the stew stays clean and pale.
Return the rinsed veal to the pot with the clove-studded onion, carrots, celery, bouquet garni, and stock, adding a little water if needed to just cover the meat.
Bring to a gentle simmer, then skim off any foam that rises to the surface with a spoon to keep the broth clear.
Cover partially and simmer very gently for about 1 hour and 15 minutes, until the veal is fork-tender; keep the heat low so the meat stays tender and the broth does not turn cloudy.
While the veal cooks, saute the mushrooms and pearl onions in 1 tbsp butter over medium heat until just tender, about 8 minutes, then set aside.
Once the veal is tender, use a slotted spoon to remove the meat, then strain the broth and discard the vegetables and bouquet garni.
Measure out 4 cups of the strained broth for the sauce, reserving any extra.
In a clean pot, melt the remaining 3 tbsp butter over medium heat, whisk in the flour, and cook for 2 minutes without letting it brown to make a pale roux.
Gradually whisk in the 4 cups of hot broth and simmer for 5 minutes until the sauce thickens enough to coat a spoon.
In a bowl, whisk the egg yolks with the cream to make a liaison, then temper it by slowly whisking in a ladle of the hot sauce so the eggs do not scramble.
Pour the tempered liaison back into the pot off the heat, stirring constantly; do not let it boil after this point or the eggs will curdle.
Return the veal, mushrooms, and pearl onions to the sauce, then stir in the lemon juice and season with salt and white pepper.
Warm everything through gently over low heat and serve hot over steamed rice or buttered noodles.
Chef's tips
- Keep the stew at a bare simmer throughout; boiling toughens the veal and clouds the delicate white sauce.
- Never let the sauce boil after adding the egg-and-cream liaison, or it will curdle into scrambled bits.
- The final squeeze of lemon brightens the rich sauce, so do not skip it.
Cooking times vary by equipment -- cook to temperature and to taste.
