Description
Blanquette de Veau is a classic French veal stew simmered gently with aromatic vegetables, white wine, and herbs, then finished with a rich, creamy sauce made from crème fraîche and egg yolks. This comforting dish features tender veal chunks combined with mushrooms, pearl onions, and subtly spiced with nutmeg and lemon zest, making it an elegant yet hearty meal perfect for family gatherings or special occasions.
Ingredients
Meat and Vegetables
- 1.4 kg (3 lb) veal (mixture of breast & shoulder, cut into chunks, trimmed of fat)
- 1 large onion
- 3 cloves
- 1 leek (white part only, sliced)
- 2 large carrots (cut into chunks)
- 1 bouquet garni (1 bay leaf, 1 large sprig thyme, 3 sprigs parsley)
- 300 g (11 oz / 3½ cups) mushrooms (champignons de Paris), halved or quartered depending on size
- 18 small pearl onions (or spring onions or frozen pearl onions)
Liquids and Seasonings
- 250 ml (9 fl oz / 1 cup) white wine
- 1/2 tsp fleur de sel salt (plus a few turns of peppermill, to taste)
- grated zest and juice of half a lemon (unwaxed/organic)
- 1/4 tsp freshly grated nutmeg
Finishing Ingredients
- 25 g (1 oz / 2 tbsp) butter
- 150 g (5.5 oz / 2/3 cup) crème fraîche (or Greek yoghurt)
- 3 large egg yolks
Instructions
- Prepare the aromatic onion: Stud the large onion with the cloves. This infuses the broth with subtle clove flavor during cooking.
- Simmer the veal and vegetables: Place the veal chunks in a large casserole dish along with the carrots, studded onion, sliced leek, and bouquet garni. Add the white wine and enough water to just cover. Bring to a boil, skimming off any foam or scum for the first 10 minutes. Then cover and simmer gently over low heat for about 2 hours until the meat is tender.
- Prepare the garnish mushrooms and onions: About 45 minutes before the stew finishes, wash and dry the mushrooms, then halve or quarter them based on size. In a non-stick pan, fry the mushrooms initially without oil or butter to release their juices and concentrate flavor. Then add the butter and fry the pearl onions until cooked through. Finish by adding the lemon juice and set aside.
- Remove cooked ingredients and keep warm: After simmering, lift the lid and discard the bay leaf and herb stalks. Using a slotted spoon, transfer the veal and vegetables to a serving dish. Add the sautéed mushrooms and pearl onions. Keep the dish warm in a moderate oven while you prepare the sauce.
- Reduce the cooking liquid: Bring the remaining broth to a boil and reduce over high heat until slightly thickened and flavorful.
- Make the creamy liaison sauce: In a bowl, whisk together the crème fraîche, lemon zest and juice, egg yolks, nutmeg, salt, and pepper. Slowly blend in about 3 tablespoons of the hot reduced stock to temper the egg mixture, then immediately whisk this back into the sauce liquid. Stir constantly over low heat until the sauce thickens but do not let it boil to preserve its delicate texture and flavors.
- Combine and serve: Pour the silky smooth sauce over the veal, vegetables, and garnishes in the serving dish. Serve immediately for an elegant and warming French classic.
Notes
- Studding the onion with cloves infuses the broth with a subtle spice without overpowering the dish.
- Frying mushrooms first without fat concentrates their flavor by evaporating excess moisture.
- Do not boil the liaison sauce after adding egg yolks to prevent curdling and loss of delicate flavors.
- The dish benefits from gently simmering for 2 hours to tenderize the veal and fully develop flavors.
- Using crème fraîche adds a slight tang and richness, but Greek yogurt can be a lighter substitute.
- Keep the cooked veal and vegetables warm while preparing the sauce to serve the dish piping hot.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Stovetop
- Cuisine: French
