Blanquette de Veau
This recipe takes a dish that sounds like it belongs in a french restaurant kitchen and breaks it into steps anyone can follow. Tender veal, a silky white sauce, and one moment near the end where everything depends on not letting it boil. I let you discover it here.
Copy and import the code in your Cozy Day app available on playstore
Blanquette de Veau
Serves 6 · Prep 15 min ⏱️ · Simmer 1 h 30 – 2 h 🔥 · Finish 5 min
Step 1 — What You'll Need
11 ingredients: 1 kg / 2.2 lb stewing veal, 2 carrots, 1 yellow onion, 1 small tin of sliced mushrooms, 250 ml / 1 cup white wine, 1 chicken stock cube, 1 vegetable stock cube, flour, 1 small pot of crème fraîche, 1 egg yolk, 1 lemon.
Plus butter, salt and pepper.
Tools: a large casserole or Dutch oven, a bowl for the liaison, a whisk.
Step 2 — Brown the Veal
Melt a knob of butter in the casserole over medium heat. Add the veal and brown it on all sides.
You are after colour, not cooking it through — work in batches if the pan is crowded, or the meat will steam instead of browning.
Step 3 — Dust with Flour
Sprinkle flour over the meat and stir well so every piece is coated. This is what thickens the sauce later, so take a moment to get it even.
Step 4 — Add the Liquid & Vegetables
Pour in the white wine (250 ml / 1 cup), then water until the meat is just covered. Crumble in both stock cubes.
Add the carrots in rounds, the onion finely sliced and the drained mushrooms. Season lightly — the stock cubes are already salty.
Step 5 — Simmer Very Gently 🔥
Cover and leave on the lowest heat for 1 h 30 to 2 h. Check now and then and top up with water if it reduces too far.
The surface should barely move. A real boil tightens the veal and turns it stringy.
Step 6 — Make the Liaison
Near the end of cooking, whisk together the crème fraîche, the egg yolk and a squeeze of lemon juice in a separate bowl.
Spoon in a ladle of the hot cooking liquid while whisking — warming the mixture first stops the yolk curdling when it goes into the pot.
Step 7 — Finish Off the Heat
Take the casserole off the heat, then stir the liaison in.
Do not let it boil again under any circumstances — the sauce would split. Taste, adjust the seasoning, and serve straight away with rice.
-
HABITS1: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
