Cooking Lucid
Blanquette de Veau
Tender veal in a silky white cream sauce with mushrooms and pearl onions. A refined French classic that tastes like Sunday dinner at grandmother's table.
Prep 25 min
Cook 1h 30m
Total 1h 55m
Serves 6
Ingredients
Step 1 — Poach the veal
- 2 lbs veal stew meat (shoulder or breast)
- 6 cups water
- 1 onion (quartered)
- 2 carrots (quartered)
- 2 celery stalks
- 1 bouquet garni
- Salt and white pepper
Step 2 — Sauce and finish
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups veal poaching liquid (strained)
- 1 cup heavy cream
- 2 egg yolks
- 8 oz button mushrooms (quartered)
- 1 cup pearl onions (peeled)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley (chopped)
Instructions
- 1
Poach the veal
Simmer veal with water, onion, carrots, celery, bouquet garni, and salt 1–1¼ hours until very tender. Strain and reserve 2 cups poaching liquid. Keep veal warm.
- 2
Make the white sauce
Melt 3 tbsp butter, whisk in flour, cook 2 minutes without browning. Gradually whisk in poaching liquid and cream. Simmer until thick. Temper egg yolks with a ladle of sauce, then stir back in. Do not boil.
- 3
Finish and serve
Sauté mushrooms and pearl onions in remaining butter. Add veal and vegetables to the sauce. Stir in lemon juice and parsley. Serve over rice or with boiled potatoes.
Nutrition per serving: 460 cal · 36g protein · 14g carbs · 28g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
