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.
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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)



  • 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


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


  • 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
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