🇫🇷 France recipe
Blanquette de Veau
Blanquette de veau is the comforting Sunday lunch of French home cooking: tender pieces of veal gently simmered in an aromatic broth, then enrobed in a velvety white sauce enriched with cream and egg yolks. Unlike a brown stew, the meat is never seared, preserving its pale, delicate character and yielding a supremely refined dish.
Prep30 mins
Cook2 hrs
Serves6
Difficultyhard
Ingredients
- 1.2kg boneless veal shoulder or breast, cut into 5cm pieces
- 2 medium carrots, peeled and cut into large chunks
- 2 leeks (white and light green parts), sliced
- 1 large yellow onion, studded with 2 whole cloves
- 200g small white button mushrooms, quartered
- 200g pearl onions, peeled
- 30g unsalted butter
- 30g plain flour
- 2 large egg yolks
- 100ml heavy cream
- 2 tablespoons fresh lemon juice
- Bouquet garni (bay leaf, thyme sprigs, parsley stems tied together)
- Salt and freshly ground white pepper
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 330
- Protein
- 28 g
- Carbs
- 12 g
- Fat
- 18 g
