Traditional veal blanquette without alcohol

Ingredients

• 1 kgveal for stewing (shoulder, neck or breast)
• 55 gsalted butter
• 15 ml (1 tablespoon)neutral oil, such as sunflower oil
• 30 ml (2 tablespoons)plain flour
• 1onion
• 1 clovegarlic
• 5cloves
• 5bay leaves
• 2 sprigsthyme
• 1veal or vegetable stock cube
• 150 gpearl onions
• 2 largecarrots
• 400 gbutton mushrooms
• 250 mldouble cream
• 1egg yolk
• 15 ml (1 tablespoon)lemon juice
• To tastesalt
• To tasteblack pepper
• To tastenutmeg
• 1 litrewater

Instructions

1. 1

   Brown the veal

   Melt the butter in a casserole and add the sunflower oil. Brown the veal pieces lightly.

2. 2

   Stir in flour

   Add the flour and stir continuously for a few seconds.

3. 3

   Start the braise

   Stud the onion with the cloves, then add it to the casserole with the bay leaves, thyme, stock cube and whole garlic clove. Mix well and cook for 3–5 minutes. Season with salt and pepper, then add enough boiling water to cover the veal. Cover and cook for about 30 minutes.

4. 4

   Prepare vegetables

   Peel the carrots and pearl onions. Clean the button mushrooms.

5. 5

   Add vegetables

   Slice the carrots into rounds and halve the mushrooms. Add them to the casserole along with the pearl onions.

6. 6

   Simmer until tender

   Add a generous pinch of nutmeg and bring the casserole to the boil. Reduce the heat to medium and simmer, covered, for 50 minutes, until everything is cooked through. Add more water if needed to keep the veal covered with broth.

7. 7

   Mix egg and lemon

   Whisk the egg yolk with the lemon juice and a little broth taken from the casserole.

8. 8

   Finish the sauce

   Add the cream and egg-yolk mixture to the casserole. Thicken over a low heat, stirring continuously.

9. 9

   Check and serve

   Mix well and adjust the seasoning if needed. Serve piping hot.

What is a veal blanquette?

Blanquette is a classic French stew, traditionally made with veal and finished with a pale, creamy sauce. The meat and vegetables cook gently in broth rather than being heavily browned, keeping the dish mild and comforting.

This version combines veal with carrots, pearl onions and button mushrooms, then enriches the cooking liquid with cream and egg yolk. It skips wine, so the broth and lemon bring the sauce its savoury and fresh notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 585 calories, 0g protein, 0g carbs, 0g fat.

The veal supplies most of the protein, while the flour, carrots and pearl onions contribute carbohydrates. Butter, oil, cream and egg yolk are the main sources of fat. Serve with green vegetables or salad for a fresh contrast; rice or potatoes make the meal more substantial.

Choosing the veal and aromatics

Veal cuts: Shoulder, neck and breast are listed options for the stew. Cut the meat into pieces of a similar size so they cook at a comparable pace.

Aromatics: Stud the onion with the cloves, then simmer it with bay, thyme and garlic. This flavours the broth, which also forms the base of the finished sauce.

Build the broth gently

Light browning: Brown the veal only lightly in the butter and oil, as directed. Stir in the flour briefly before adding the aromatics and boiling water.

First simmer: Keep the casserole covered for the initial 30 minutes. Add enough water to cover the meat, and top up later if the broth reduces too far.

Cook the vegetables until tender

Even pieces: Cut the carrots into rounds and halve the mushrooms before adding them with the pearl onions. These go in after the veal has had its first simmer.

Doneness: Simmer covered for 50 minutes at medium heat. The veal and vegetables should be cooked through; keep the liquid at a gentle simmer rather than a vigorous boil.

Thicken the creamy sauce

Egg mixture: Stir the egg yolk and lemon juice together with a little broth from the casserole. This helps combine the mixture with the hot liquid.

Gentle finish: Add the cream and egg mixture over low heat and keep stirring as the sauce thickens. Avoid letting it boil at this stage.

Serving the blanquette

A bowl of rice is a simple accompaniment that takes up the creamy sauce. You could also serve it with boiled potatoes or bread.

For a fresher plate, add a green salad or simply cooked green vegetables alongside the stew. Serve the blanquette hot, with some sauce and vegetables in each portion.

Recipe notes & tips

• Use a casserole with a lid that fits well to limit evaporation during the long simmer.
• Keep the veal covered with broth and add water if the liquid level drops.
• Cut the carrots and mushrooms to similar sizes for more even cooking.
• Take only a little broth for mixing with the egg yolk and lemon juice.
• Stir continuously while the cream and egg mixture thickens over low heat.
• Taste at the end and adjust the salt, pepper and nutmeg before serving.

Variations

• Use different veal cuts: Choose shoulder, neck or breast as suggested for the stew.
• Try vegetable stock: Use the vegetable stock cube option for a different broth flavour.
• Add more carrots: Increase the carrot proportion for extra vegetables in each serving.
• Serve with rice: Spoon the blanquette and its sauce over cooked rice.
• Use potatoes on the side: Serve with boiled potatoes to make the meal more filling.

Common mistakes to avoid

• Browning too deeply: Keep the veal lightly browned as the recipe directs.
• Skipping the flour stir: Mix it in for a few seconds before adding the liquid.
• Letting the broth run low: Check during the simmer and add water if needed.
• Boiling the finished sauce: Keep the heat low and stir continuously as it thickens.
• Adding the vegetables too early: Add them after the veal's first 30-minute simmer.
• Not checking the seasoning: Taste and adjust before serving the finished dish.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 2 days. Reheat gently in a saucepan over low heat, stirring regularly; avoid boiling the creamy sauce.

Frequently asked questions