Blanquette de veau
French cuisine is renowned for its varied flavours, delicate presentation and intricate techniques. One of the classic dishes that exemplify the elegance and sophistication of French cuisine is the Blanquette de veau - a traditional French stew made with tender pieces of veal cooked in a creamy white sauce.
Blanquette de veau is a dish that has had a long and illustrious history in French culinary tradition. It is said to have originated in the medieval courts of Northern France, where it was originally made with chicken, and later adapted to include veal. Over time, it became associated with the food of nobility, and was often served at elaborate banquets and feasts.
The name Blanquette de veau comes from the word “blanc” - meaning “white” in French, which refers to the creamy white sauce that is the signature feature of the dish. The sauce is made by slowly simmering onions, carrots and celery in a flavorful broth, before adding a roux (a mix of butter and flour) to thicken it. The thickened sauce is then combined with the tender pieces of veal, along with mushrooms, peas and pearl onions to make a luscious, hearty stew.
The beauty of Blanquette de veau lies in its simplicity - it is a dish that uses only a handful of ingredients, but nevertheless packs a powerful punch of flavour. The key to making a great Blanquette de veau is to take your time: the veal needs to be simmered gently, until it is so tender that it falls apart in your mouth. This slow cooking process allows the flavours of the vegetables and meat to meld together perfectly, resulting in a rich and delicious stew that is both comforting and indulgent.
Blanquette de veau is a perfect dish for special occasions - it is a classic French recipe that never goes out of style. Whether you’re entertaining guests for a dinner party or just looking for a comforting weeknight meal, Blanquette de veau is sure to impress.
To make this deliciously creamy dish, a few key ingredients are essential. The Veal shoulder or loin, sliced onions, carrots, celery, button mushroom, pearl onions, peas, butter, all purpose flour, white wine, bay leaves, thyme, heavy cream fresh parsley, salt and pepper all come together to create a deeply flavorful, classic French stew.
Blanquette de veau is a perfect example of traditional French cooking at its finest. Its simplicity, elegance and taste make it a firm favourite among French families and restaurants alike. So why not bring a little bit of French culinary history to your table with this delicious recipe?
Ingredients:
- 2 lbs stewing veal
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 leek, white part only, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 bay leaf
- 1 sprig of thyme
- Salt and pepper to taste
- 1/2 cup heavy cream
- 2 tbsp flour
- 2 egg yolks
- Juice of 1/2 lemon
- Parsley to garnish
Instructions:
- Cut the veal into bite-sized pieces and set aside.
- In a large pot, heat some oil and sauté the onion, carrots, celery, leek and garlic until softened.
- Add the veal to the pot and brown on all sides.
- Pour the chicken broth into the pot and add the bay leaf and thyme. Season with salt and pepper to taste.
- Cover the pot and allow the stew to simmer on low heat for about one and a half to two hours or until the meat is tender.
- Remove the meat with a slotted spoon and strain the liquid into a separate pot.
- Set the liquid aside and melt the butter in the initial pot.
- Add the flour and mix well with a whisk until thickened.
- Gradually pour the liquid into the pot while whisking constantly until it is smooth.
- Place the veal back into the pot and add in heavy cream. Allow the mixture to cook for an additional 10 to 15 minutes on low heat.
- Beat egg yolks with lemon juice in a bowl then spoon couple spoonfuls of hot cooking liquid into bowl whisking mixture as you slowly add more liquid. Gently stir this mixture back into pot avoiding boiling.
- Serve hot with parsley for garnish.
Enjoy your French Blanquette de veau!