Classic French Veal Stew: Blanquette de Veau

This French veal stew in creamy white sauce is old-school comfort food at its finest. Unlike brown stews, the meat is never seared, instead it is poached from a cold start, which creates a pale, creamy, broth that is finished with egg yolks and cream. It is comfort food of the highest order, made by French grandmothers on Sundays for as long as anyone can remember.

The technique is simple, but perhaps a little unusual for most “modern” home cooks: poach the veal with aromatics, strain the broth, then thicken it into a silky sauce with a classic liaison (a classic technique used to thicken sauces, stews and gravies). Mushrooms and pearl onions are added. Serve with buttered egg noodles or boiled potatoes to soak up every bit of that sauce. Leftovers reheat on the stovetop with a bit of broth to loosen.

Blanch and Poach the Veal

Place veal in a pot and cover with cold water. Bring to a boil and cook for two minutes to remove impurities.

Drain, rinse the veal, and clean the pot. Return veal to pot with fresh cold water to cover by two inches.

Add clove-studded onion, carrots, and bouquet garni.

Bring to a gentle simmer, skimming foam. Simmer low for one to one and a half hours until tender.

Make the White Sauce

Remove veal and carrots from broth.

Strain broth through fine-mesh strainer and reserve three cups.

Melt butter in the pot over medium heat. Add flour and stir for two minutes to make a white roux without coloring.

Gradually whisk in reserved broth and cook, stirring, until sauce thickens, about five minutes.

Simmer pearl onions separately and sauté mushrooms in butter.

Finish with the Egg Liaison

Whisk egg yolks and cream together in a bowl.

Temper by whisking in a ladleful of hot sauce, then pour back into pot while stirring constantly.

Cook over very low heat for two minutes without boiling, or yolks will curdle.

Return veal, carrots, pearl onions, and mushrooms to sauce.

Add lemon juice, nutmeg, salt, and white pepper. Heat through and serve over rice or noodles.

Classic French Veal Stew: Blanquette de Veau

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• Author: Kalle Bergman
• Total Time: 120 minutes
• Yield: 4 servings 1x

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Description

Blanquette de Veau is a delicious, ivory-colored veal stew that has been part of French home cooking for generations. Unlike brown stews, the meat is never seared, instead it is poached from a cold start, creating a pale, creamy, broth that is finished with egg yolks and cream. It is comfort food of the highest order, made by French grandmothers on Sundays for as long as anyone can remember.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs veal shoulder or breast, cut into 2-inch pieces
• 8 ounces pearl onions, peeled
• 8 ounces white button mushrooms, quartered
• 2 medium carrots, cut into thick rounds
• 1 large yellow onion, halved and studded with 2 cloves
• 1 bouquet garni (thyme, parsley, bay leaf, celery stalk)
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 large egg yolks
• 1/2 cup heavy cream
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• Fresh parsley, chopped, for garnish

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Instructions

1. Place the veal in a large pot and cover with cold water. Bring to a boil and cook for 2 minutes — this blanching step removes impurities. Drain the veal and rinse under cold water. Clean the pot.
2. Return the veal to the pot with fresh cold water to cover by 2 inches. Add the clove-studded onion, carrots, and bouquet garni. Bring to a gentle simmer over medium heat, skimming any foam. Reduce heat to low and simmer gently for 1 to 1.5 hours until the veal is tender.
3. Remove the veal and carrots to a bowl. Strain the broth through a fine-mesh strainer and reserve 3 cups. Discard the onion and bouquet garni.
4. In the same pot, melt the butter over medium heat. Add the flour and stir for 2 minutes to make a white roux — do not let it color. Gradually whisk in the reserved broth and cook, stirring, until the sauce thickens, about 5 minutes.
5. Meanwhile, simmer the pearl onions in salted water for 10 minutes until tender. Sauté the mushrooms in a knob of butter until lightly golden.
6. In a small bowl, whisk the egg yolks and cream together. Temper this mixture by whisking in a ladleful of the hot sauce, then pour it back into the pot while stirring constantly. Cook over very low heat for 2 minutes — do not let it boil or the yolks will curdle.
7. Return the veal, carrots, pearl onions, and mushrooms to the sauce. Add the lemon juice, nutmeg, salt, and white pepper. Stir gently and heat through.
8. Serve in warmed bowls over steamed rice or with fresh egg noodles, garnished with chopped parsley.

Notes

• The blanching step at the beginning is essential — it removes blood and impurities that would cloud the pale sauce.
• Never let the sauce boil after adding the egg yolk liaison. The sauce should be hot enough to thicken but not so hot that the eggs scramble.
• White pepper and nutmeg are the traditional seasonings — they add warmth without visible dark specks in the ivory sauce.

• Category: Main Course
• Cuisine: French

Nutrition

• Serving Size: 1 serving