Do not cook after egg yolk
Liaison binds only in a gentle heat. If the sauce cooks afterwards, the egg yolk can clot and the surface can grow grainy.
French Recipe
Blanquette de veau
The veal for Blanquette de veau is gently cooked in an aromatic brew without frying. A light sauce is produced from the filtered bottom, which is then bound with cream and egg yolk.
Total time
2 hr 15 min
Calories
610 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Light veal ragout with creamy lemon sauce
Unlike a brown stew, the blancente is not intended to produce strong roasted aromas. The meat pulls in the broth at low heat, remains delicate and at the same time provides the basis for the sauce. Mushrooms and onions are cooked separately so that they retain their own taste and a pleasant structure.
French Recipes
Dinner
Meat
Recipe
Blanquette de veau
Blanquette de veau is a light calf sragout with mushrooms, pearl onions and a velvety sauce of cooking fond, cream, egg yolk and lemon.
Ingredients
6 servings
Method
-
1
Blanching veal
Place veal in a large pot, cover with cold water and slowly boil. Cook for two minutes quietly, then pour into a sieve and rinse meat and pot for a short time. So the later stock remains particularly clear.
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2
Gently cook meat
Place the meat in the pot again, cover with 1.5 l of fresh water and add onion, carrots, leeks and bouquet garni. Slightly salt and allow to soak for 70 to 80 minutes just below the boiling point.
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3
Prepare mushrooms and onions
Fry mushrooms in 10 g butter for 5 minutes. Fry onions with 10 g butter, a pinch of salt and 100 ml of water covered for about 12 minutes until they are soft.
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4
Filter stock
Remove meat and carrots from the pot and keep warm. Pour the cooking fond through a fine sieve and measure 750 ml. Onion, leeks and herbs are no longer needed.
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5
Cook the light sauce
Melt 40 g butter in a saucepan, stir in flour and sauté for 2 minutes without tanning. Stir in the hot stock gradually and let the sauce simmer quietly for 8 to 10 minutes.
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6
Connect Ragout
Add veal, carrots, mushrooms and onions to the sauce and heat for 5 minutes in a small heat. Mix the cream and egg yolk in a bowl and mix with two cloves of hot sauce.
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7
Laying and serving
Remove the pot from the stove, stir in the egg yolk-sahn mixture and don't cook any more. Season with lemon juice, salt and white pepper. Match rice or salt potatoes.
Kitchen know-how
Tips for Blanquette de veau
Filter stock carefully
A finely filtered cooking stock ensures the bright, smooth sauce. If necessary, boil the stock a little before binding, so that it tastes strong.
Variations
How to adapt this recipe
Replace veal with chicken tops without bones. Reduce the cooking time in the brew to about 35 minutes and test the core temperature.
Fill the sauce only with cream and reduce it a little longer if necessary. It becomes less velvety, but can be heated again more easily.
Nutrition per serving
610kcal
16.0 gCarbohydrates
49.0 gProtein
37.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Blanquette de veau
The blanquette should retain a light sauce and a mild taste. Due to gentle cooking in the brew, no dark roasted aromas emerge as with Boeuf Bourguignon.
Calf's shoulder or calf's breast with some connective tissue remain juicy during long, gentle cooking. Very lean short-breasted pieces would dry faster.
Cook the sauce open for a few minutes before adding the egg yolk-and-cream mixture. After laying, it must no longer be boiled gushing.
Yes, but only slowly with a small heat and without cooking. For a particularly stable preparation, stir in the liaison fresh only after reheating.
Grain rice is the classic, uncomplicated accompaniment. Also salt potatoes or fine band noodles absorb the light sauce well.
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