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Traditional French Blanquette de Veau (Veal Ragout in Silky Cream Sauce)
Quintessential French bourgeois classic: tender veal cubes gently poached in fragrant white broth, finished in a luxurious velouté enriched with cream, egg yolk, mushrooms, and pearl onions.
Prep
25 min
Cook
75 min
Total
100 min
Ingredients
servings
4
- Veal shoulder or breast, cut into large cubes800 g
- Small white button mushrooms, quartered250 g
- Small pearl onions, peeled150 g
- Carrots, sliced2 pc
- Leek (white part only), sliced1 pc
- Butter 82%50 g
- All-purpose wheat flour for roux40 g
- Heavy whipping cream 35%150 ml
- Fresh egg yolk1 pc
- Fresh lemon juice1 tbsp
- Bouquet garni1 pc
- Fine sea salt1 tsp
Preparation Steps
1
Cover veal with cold water, bring to boil and skim. Add carrots, leek, bouquet garni, and salt; simmer gently 60 mins until tender. Strain and reserve broth.
60 min timer
2
Glaze pearl onions and mushrooms in 15g butter with 3 tbsp water for 8 mins until tender and glossy.
8 min timer
3
Make a white roux with butter and flour; whisk in 600ml hot veal broth until velvety. Temper egg yolk with cream and lemon juice, fold off the heat into the sauce, return veal, mushrooms, and onions, and serve with white rice.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
42g
Carbohydrates
14g
Fat
29g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Classic French Culinary Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
