Traditional veal blanquette (easy and tender)

Ingredients

• 1.2 kgveal shoulder, breast or neck, cut into 5–6 cm cubes
• 2.5 litrescold water
• 4carrots, peeled and halved
• 2onions, peeled and quartered
• 1leek, white part only
• 3 clovesgarlic, left whole
• 1bouquet garni (thyme, bay leaf and parsley)
• 5cloves
• 15 mlpeppercorns
• to tastesalt and pepper
• 300 gbutton mushrooms
• 15 mlneutral oil, for cooking
• 60 gbutter
• 60 gplain flour
• 200 mlsingle cream or crème fraîche
• 2egg yolks
• 30 mllemon juice
• to tastesalt and pepper

Instructions

1. 1

   Start the stock

   Put the veal in a large casserole and cover with the cold water. Add the peppercorns, cloves and bouquet garni.

2. 2

   Skim the surface

   Bring the liquid to a gentle simmer and skim off the foam as it rises. If there is a lot of impurity, you can discard the first water after 10 minutes, rinse the meat and start again with clean water; the stock will be milder, but the sauce clearer.

3. 3

   Simmer the veal

   Add the carrots, onions, garlic and leek. Simmer uncovered over a low heat for 1½–2 hours, until the meat is very tender.

4. 4

   Cook the mushrooms

   Fry the mushrooms in a pan with a little oil, then set them aside.

5. 5

   Strain the stock

   Set aside the meat and strain the stock through a fine sieve. Measure out 750 ml of the cooking liquid. Slice the carrots and leek; discard the herbs and onions.

6. 6

   Make the roux

   In another casserole, or the cleaned one, melt the butter. Add the flour all at once, stir and cook for 1–2 minutes without letting it colour.

7. 7

   Thicken the sauce

   Gradually whisk in the warm stock until the sauce is smooth. Cook gently for about 10 minutes, until it thickens.

8. 8

   Return the ingredients

   Add the veal, carrots, leek and mushrooms to the sauce. If preparing ahead, you can stop here and finish the sauce just before serving.

9. 9

   Finish with egg

   Just before serving, stir in the cream. Take a ladleful of sauce and, off the heat, mix it with the two egg yolks. Pour this mixture into the casserole, stirring well.

10. 10

    Season and serve

    Adjust the seasoning with salt, pepper, a little fresh thyme and the lemon juice. Serve immediately with rice.

What is veal blanquette?

Blanquette is a classic French stew in which meat is simmered without browning, keeping the finished dish pale and mild. Veal is traditionally cooked with aromatics, then served in a creamy, thickened sauce.

This version builds flavour in the cooking liquid and uses a butter-and-flour roux, cream and egg yolks for a smooth, rich finish. Mushrooms add savoury depth, while lemon brings balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 516 calories, 47g protein, 21g carbs, 27g fat.

The veal provides most of the protein, while the flour and vegetables contribute carbohydrates. Butter, cream and egg yolks account for much of the fat; serve with rice as suggested, and add a green vegetable alongside to round out the plate.

The slow-simmered stock

Veal: Shoulder, breast or neck suits a long, gentle cook; cut the meat into large 5–6 cm cubes so it stays juicy as it softens.

Aromatics: Carrots, onion, leek, garlic, cloves, peppercorns and the bouquet garni flavour the stock. Keep the simmer gentle rather than letting the pot boil hard.

Getting a clear sauce

Skimming: Remove the foam that gathers on the surface as the liquid comes to a simmer. If the stock looks especially cloudy with impurities, the recipe suggests changing the first water after 10 minutes and rinsing the meat.

Straining: Pass the cooked stock through a fine sieve and measure 750 ml for the sauce. A clean, strained liquid gives the roux a smoother base.

Building the creamy sauce

Roux: Cook the flour and butter together for 1–2 minutes without browning. This helps the flour blend into the stock without giving the sauce a toasted colour.

Stock: Whisk in the warm liquid gradually, rather than adding it all at once. Let the sauce cook gently for about 10 minutes so it thickens before the meat and vegetables go back in.

Keeping the meat tender

Low heat: Simmer the veal uncovered for 1½–2 hours, checking for tenderness towards the end. The meat should be soft enough to cut easily, not dry or tough.

Timing: The exact cooking time can vary with the cut and size of the cubes, so use tenderness as the cue rather than relying only on the clock.

Finishing with egg yolks

Tempering: Mix the yolks with a ladleful of sauce off the heat, then stir the mixture back into the casserole. This gradual warming helps the yolks blend into the sauce smoothly.

Serving: Add the cream and egg mixture just before serving, then finish with lemon juice and seasoning. The recipe recommends serving the blanquette with rice.

Recipe notes & tips

• Keep the veal at a gentle simmer so it has time to become tender.
• Skim the stock as foam rises for a cleaner-tasting sauce.
• Measure 750 ml of strained stock before starting the roux.
• Whisk the warm stock into the roux gradually to reduce lumps.
• Mix the yolks with hot sauce off the heat before returning them to the casserole.
• Add the lemon juice at the end and taste before adjusting the seasoning.

Variations

• Extra mushrooms: Add more button mushrooms, frying them until tender before setting them aside.
• Fresh herbs: Finish with chopped parsley alongside the thyme suggested in the method.
• Lighter sauce: Use less cream for a less rich finish.
• More lemon: Add the lemon juice gradually and taste for a brighter sauce.
• Vegetable side: Serve with steamed green vegetables as well as rice.

Common mistakes to avoid

• Boiling the stock hard: A vigorous boil can make it cloudy; keep it at a gentle simmer.
• Skipping the skimming: Remove the foam as it forms for a cleaner stock.
• Browning the roux: Cook the butter and flour without colouring them to keep the sauce pale.
• Adding stock all at once: Whisk it in gradually so the sauce stays smooth.
• Adding yolks straight to the pot: First mix them off the heat with a ladleful of sauce to help them blend in.
• Overcooking the finish: Add the cream and yolk mixture just before serving rather than boiling the finished sauce.

How to store

Cool leftovers promptly and store in a covered container in the fridge for up to 2 days. Reheat gently over a low heat, stirring carefully and avoiding a boil; the sauce may thicken, so loosen it with a little water if needed.

Frequently asked questions