Do not boil after the yolks
The liaison binds only at a gentle heat. If the sauce then boils, the yolks can curdle and the surface can become granular.
French Recipe
Blanquette de veau
The veal for Blanquette de veau is gently cooked without sautéing in an aromatic stock. A light sauce is created from the filtered stock, which is then bound with cream and egg yolks.
Total time
2 hr 15 min
Calories
610 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Light veal stew with creamy lemon sauce
Unlike a brown braised dish, Blanquette does not produce strong roasted flavours, the meat is stewed over low heat, remains tender and provides the basis for the sauce. Mushrooms and pearl onions are cooked separately to retain their own flavour and texture.
French Recipes
Dinner
Meat
Recipe
Blanquette de veau
Blanquette de veau is a light veal stew with mushrooms, pearl onions and a velvety sauce of cooking stock, cream, egg yolk and lemon.
Ingredients
6 servings
Method
-
1
Blanching veal
Place veal in a large saucepan, cover with cold water and bring to a slow boil. Boil gently for two minutes, then drain into a sieve and rinse the meat and the saucepan briefly, leaving the stock particularly clear.
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2
Gently cook the meat
Return the meat to the pan, cover with 1.5 l of fresh water and add the onion, carrots, leek and bouquet garni. Salt lightly and simmer for 70 to 80 minutes just below boiling point.
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3
Preparing mushrooms and onions
Sauté mushrooms in 10 g butter for 5 minutes. Cover the pearl onions with 10 g butter, a pinch of salt and 100 ml water and cook for about 12 minutes until tender.
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4
Filter the fund
Lift the meat and carrots out of the pot and keep warm. Pour the stock through a fine sieve and measure 750 ml. No more onion, leek and herbs are needed.
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5
Cook light sauce
Melt 40 g butter in a saucepan, stir in flour and sauté for 2 minutes without browning, stir in the hot stock and simmer gently for 8 to 10 minutes.
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6
Connect Ragout
Add veal, carrots, mushrooms and pearl onions to the sauce and heat over low heat for 5 minutes. Mix cream and egg yolks in a bowl and adjust with two layers of hot sauce.
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7
Alloy and serve
Remove the pan from the heat, stir in the egg yolk and cream mixture and stop boiling. Season with lemon juice, salt and white pepper, and serve with rice or boiled potatoes.
Kitchen know-how
Tips for Blanquette de veau
Filter the fund carefully
A finely filtered cooking stock ensures the light, smooth sauce. If necessary, boil the stock down a little before tying, so that it tastes strong.
Variations
How to adapt this recipe
Replace veal with boneless chicken thighs. Reduce the cooking time to about 35 minutes and check the core temperature.
Finishing the sauce with cream and reducing it a little longer if necessary. It becomes less velvety and can be heated up again more easily.
Nutrition per serving
610kcal
16.0 gCarbohydrates
49.0 gProtein
37.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Blanquette de veau
Blanquette should retain a light sauce and a mild flavour. By gently cooking in the stock, no dark roasted flavours are created as in Boeuf Bourguignon.
Shoulder or breast of veal with some connective tissue remain juicy during long, gentle cooking, and very lean pieces of short fry would dry out more quickly.
Boil the sauce open for a few minutes before adding the egg yolk and cream mixture. After alloying, it must not boil bubbly any more.
Yes, but only slowly over low heat and without cooking. For a particularly stable preparation, stir in the liaison only after reheating.
Grainy rice is the classic, uncomplicated accompaniment. Boiled potatoes or fine ribbon noodles also absorb the light sauce well.
Keep cooking