fbpx

Veal Blanquette – a classic French recipe

When thinking of stews, most people think of these as winter foods but a traditional veal blanquette is not just a stew. This recipe is part of French culinary heritage and was voted favourite before other classics such as beef bourguignon, coq au vin, and mussels

veal blanquette with vegetables

What makes a blanquette different

Larousse Gastronomique defines a blanquette as the French term for a râgout of white meat cooked in a white stock or water with aromatic flavours.

To explain it simply; it is a white stew where the meat is not seared or browned but cooked in a white stock and thickened with a roux. Veal has delicate flavours which don’t need an array of extra ingredients.

The seasoning is a personal taste. We add curry to bring a touch of yellow to the cream, the mustard to boost the flavour of the sauce and the lemon juice for the acidity contrast.

Veal blanquette is a creamy but subtle dish which is comforting, but also refined. Other than with the usual stews, this dish is perfect for any season! 

Related: How to make a roux

veal blanquette with vegetables

Veal Blanquette

This recipe is part of French culinary heritage and was voted favourite before other classics.
No ratings yet
Prep Time 40 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 10 mins
Course Meat & Poultry
Cuisine French
Servings 4 people
Calories 575 kcal

EQUIPMENT (click pictures for details)

Cocotte
Whisk
Colander

Ingredients
 
 

  • 800 gr veal cubes boneless breast, blade, shank
  • ½ pc onion
  • 1 pc carrot
  • 1 pc celery stalk
  • 2 pcs cloves
  • 8 pcs peppercorns
  • 150 ml dry white wine
  • 1 bouquet garni [BG]

For the sauce

  • 70 gr roux
  • 600 ml veal stock
  • 250 ml cream
  • ½ tbsp Dijon mustard
  • 1 tsp curry powder
  • 1 tbsp lemon juice

For the garnish

  • 200 gr champignons
  • Carrot and celery from the stock pot

Instructions
 

Prepare the meat

  • Place the veal cubes in a large cooking pot, cover with cold water and bring to the boil for 2-3 minutes. Skim possible impurities from the surface of the water and drain the veal cubes. Drain when blanched.
    blanching veal cubes
  • Return the veal cubes to the cooking pot together with all the other aromatic ingredients and a good pinch of salt. Cover with cold water and simmer for 45-50 minutes until the meat is soft and tender.
    making veal stock
  • Boil the champignons in a saucepan in 100 ml of veal stock for 3 minutes, keep aside.

Make the sauce

  • Measure 600 ml of strained mushroom stock and veal stock and bring to the boil.
  • Shred the roux with a cheese grater and gently whisk into the veal stock. Stir constantly until the sauce reaches boiling point to ensure a smooth velouté sauce.
    grating roux
  • Add the cream and continue cooking for 5 minutes.
  • Season with salt, white ground pepper, Dijon mustard, curry powder and lime juice.
    making sauce for veal blanquette

Finish the dish

  • Add the cooked veal, carrots, celery and mushrooms into the sauce, gently stir to coat all ingredients.
    veal blanquette
  • Serve the blanquette with the boiled stock vegetables.
    veal blanquette with vegetables

Notes

  • If you are using crème fraîche or double cream it is not necessary to add lemon juice as these creams are already acidic.

Nutrition for 1 portion

Calories: 575kcalCarbohydrates: 8gProtein: 45gFat: 37gCholesterol: 250mgSodium: 513mgFiber: 1gSugar: 2gVitamin A: 980IUVitamin C: 3mgCalcium: 103mgIron: 3mg
Keyword stew, veal
Tried this recipe?Let us know how it was! #culinaryambition
Share with your friends
Share on pinterest
Share on facebook
Share on twitter
Share on email
Share on print

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating