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Classic French Blanquette de Veau (Braised Veal Stew in Creamy White Velouté Sauce)
The pinnacle of classic French bourgeois cooking: tender veal gently poached without browning in an aromatic bouillon, swirled in a luxurious velouté enriched with crème fraîche, egg yolk, white mushrooms, and glazed pearl onions.
Prep
25 min
Cook
70 min
Total
95 min
Ingredients
servings
6
- Veal shoulder or breast, cut into 4cm cubes900 g
- Small white button mushrooms, quartered250 g
- Fresh pearl onions, peeled150 g
- Carrots, sliced into chunks2 pc
- Heavy whipping cream 35%150 ml
- Fresh egg yolk1 pc
- Unsalted butter50 g
- All-purpose flour for roux40 g
- Fresh lemon juice1 tbsp
- Fine sea salt1 ½ tsp
Preparation Steps
1
Blanch veal in boiling water 2 mins, drain, rinse, return to pot with fresh water, carrots, and salt; simmer 60 mins until tender.
62 min timer
2
In a skillet, gently cook mushrooms and pearl onions in 20g butter for 8 minutes without browning.
8 min timer
3
Melt 30g butter in saucepan, stir in flour 1 min for white roux; whisk in 600ml strained veal broth and cook 5 mins into velouté.
6 min timer
4
Whisk cream with yolk and lemon juice; fold into velouté off heat. Add veal, mushrooms, and onions; warm gently and serve with rice.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
38g
Carbohydrates
16g
Fat
31g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
