mediummainmeatCC0 1.0 Universal
Classic Blanquette de Veau – French Veal Ragout in Velvety Cream Sauce
The iconic white ragout of French family dining: tender veal poached in aromatic broth, enrobed in a luscious egg-and-cream velouté sauce with button mushrooms.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
4servings
- Tender veal stewing meat750 g
- Carrots2 piece
- Leek1 piece
- Yellow onion1 piece
- Small button mushrooms200 g
- Butter35 g
- All-purpose flour30 g
- Heavy cream or crème fraîche120 ml
- Fresh egg yolk1 piece
- Fresh lemon juice15 ml
- Thyme and bay leaf3 g
- Salt
- Ground white pepper
Preparation Steps
1
Place veal in a pot, cover with cold water, bring to a boil for 2 minutes to blanch. Drain and rinse meat under cold water.
5 min timer
2
Return meat to pot with 800 ml hot water, carrots, leek, onion, thyme, bay leaf, and salt. Simmer covered on low heat for 50 minutes until meat is fork-tender.
50 min timer
3
In a saucepan, melt butter, stir in flour for 1 minute without browning (white roux). Gradually whisk in 400 ml of the hot cooking broth until smooth and creamy.
5 min timer
4
Sauté mushrooms in a knob of butter. Whisk cream with egg yolk and lemon juice, then stir into the warm velouté sauce. Add meat and mushrooms to the velvety sauce, warm gently on lowest heat without boiling. Serve with white rice.
4 min timer
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Provenance & Public Domain Audit
Source: Classical French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
