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Bowl of traditional veal blanquette with carrots, mushrooms and creamy sauce next to a pot of rice

FranceCooking

Traditional Veal Blanquette

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The traditional veal blanquette recipe delivers perfectly tender meat coated in a creamy white sauce scented with aromatics. This great family classic warms Sunday lunches and is served with piping hot white rice.

Total time
2 h 10
Prep
25 min
Cook
1 h 45
Difficulty
Medium
Per person
€4.63

By the CookinBreak team

Ingredients 17

Estimated cost €18.50

For the side dish

Equipment

  • Skillet
  • Saucepanmedium
  • Whisk
  • Bowl
  • Skimmer
  • Fine-mesh strainer
  • Serving bowls
  • Cast-iron Dutch ovenlarge

Instructions

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Place the veal pieces in the cast iron Dutch oven and cover with the cold water. Bring to a boil over high heat and skim off the foam on the surface with the skimmer for about .

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Add the carrots, the leek pieces, the onion studded with the clove, the bay leaves, the thyme, the black peppercorns and the salt. Lower the heat, cover and let simmer gently at a low simmer for .
Melt a knob of butter in a skillet and sauté the button mushrooms for until they release their water, then set aside.
Cook the white rice in a saucepan of salted boiling water for the time indicated on the package (about ), then drain and keep warm.
Remove the meat and carrots from the Dutch oven, then strain the cooking broth through the fine sieve to collect the amount needed for the sauce.
In a saucepan, melt the rest of the butter and add the flour to make a white roux, whisking for without letting it color.
Gradually pour the hot strained broth over the roux while whisking vigorously, then let thicken over low heat for until you get a velvety texture.
In a bowl, mix the egg yolks, the crème fraîche and the lemon juice. Off the heat, stir this mixture into the hot sauce, whisking vigorously without bringing it back to a boil.
Return the meat, carrots and button mushrooms to the sauce to warm them gently for over very low heat, then serve immediately with the white rice.

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Goes well with

🎅 Christmas: all recipes

As a starter

For dessert

To drink

Nutrition facts

per serving · estimate
  • Protein48 g
  • Carbs53 g
  • Fat31 g
  • Fiber4 g
Nutri-Score CÉco-Score E

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To preserve the beautiful pearly color of the sauce, never brown the veal pieces or the roux at the start. The final liaison of egg yolks and cream must absolutely be stirred in off the heat to keep the eggs from curdling.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 3 months in airtight containers. Freeze without the rice. The rice should be made fresh.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge. The sauce may thicken, adjust with a little water or broth when reheating.

Making ahead : Can you make it the day before?

Yes

The vegetables can be cut the day before. The meat can be cut and blanched. The sauce can be prepared ahead and added at the last moment.

Reheating : How do you reheat it?

Ideal in a saucepan over low heat, stirring regularly to keep the sauce from sticking. Add a splash of water or broth if the sauce is too thick. Can be reheated in the microwave at medium power in intervals, stirring.

Variations

  • Poultry version: replace the veal with pieces of turkey or free-range chicken for a more economical and quicker version.
  • Woodland version: add rehydrated dried morels or chanterelles in place of the button mushrooms.
  • Gluten-free version: replace the wheat flour with cornstarch diluted in a little cold broth. For the sauce, use heavy cream instead of thick crème fraîche, and thicken with a little cornstarch diluted in cold broth before stirring in the egg yolks off the heat. The white rice can be replaced with basmati rice or quinoa to mix things up.

Mistakes to avoid

  • Browning or coloring the meat at the start, which would ruin the signature white color of the blanquette.
  • Letting the sauce boil after adding the egg yolks, or the sauce will split and form lumps.
  • Forgetting to skim the broth regularly during the first boil to guarantee a clear, flavorful stock.

Frequently asked questions

Which cut of veal should I choose for tender meat?

Go for a mix of tender, slightly gelatinous cuts such as breast, shoulder and neck. This mix guarantees a tender texture and gives the broth a lot of body while simmering.

How do I fix a blanquette sauce that's too thin?

Take two ladlefuls of hot sauce into a small dish, stir in a teaspoon of cornstarch, then pour it all back into the saucepan over low heat, whisking vigorously for 2 min until thickened.

Why put lemon juice in the sauce?

The lemon juice adds a subtle touch of acidity that balances the richness of the crème fraîche and egg yolks, while highlighting the delicacy of the veal.

Can I make this dish the day before?

Yes, the slow-simmered meat is even tastier reheated. Prepare the broth and the meat the day before, then make the final liaison with the cream and egg yolks just before sitting down to eat.

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Traditional Veal Blanquette

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