Blanquette de Veau

Name: Blanquette de Veau
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: French
Ingredients: 2.5 lbs veal shoulder or breast, cut into 1.5-inch cubes; 1 cup pearl onions (frozen or fresh), peeled; 1 lb cremini mushrooms, halved; 2 tbsp unsalted butter; 1/2 yellow onion, diced; 2 medium carrots, sliced; 2 stalks celery, sliced; 1 cup dry white wine; 3 cups chicken broth; 1/2 cup heavy cream; 1 egg yolk; 1 tsp Dijon mustard; 1 tsp fresh lemon juice; 1 tsp kosher salt; 1/4 tsp black pepper; 2 bay leaf; 2 sprigs fresh thyme

A classic French veal stew in a delicate cream sauce with pearl onions and mushrooms. Sophisticated yet comforting, this traditional braise is pure elegance.

110 minMediumServes 4420 cal/serving

FrenchDinnerStovetopStandard

Ingredients

2.5 lbs veal shoulder or breast, cut into 1.5-inch cubes
1 cup pearl onions (frozen or fresh), peeled
1 lb cremini mushrooms, halved
2 tbsp unsalted butter
1/2 yellow onion, diced
2 medium carrots, sliced
2 stalks celery, sliced
1 cup dry white wine
3 cups chicken broth
1/2 cup heavy cream
1 egg yolk
1 tsp Dijon mustard
1 tsp fresh lemon juice
1 tsp kosher salt
1/4 tsp black pepper
2 bay leaf
2 sprigs fresh thyme

Instructions

1

Melt 2 tbsp unsalted butter in a large pot over medium-high heat. Brown 2.5 lbs cut into 1.5-inch cubes veal shoulder or breast on all sides in batches, about 4 minutes per batch. Remove and set aside.
2

Add 1/2 diced yellow onion, 2 medium sliced carrots, and 2 stalks sliced celery to the pot. Sauté for 3 minutes until fragrant.
3

Deglaze with 1 cup dry white wine, scraping up any browned bits. Return veal shoulder or breast to the pot.
4

Add 3 cups chicken broth, 2 bay leaf, and 2 sprigs fresh thyme. Bring to a simmer, then reduce heat to low. Cover and cook for 60 minutes.
5

Add 1 cup peeled pearl onions (frozen or fresh) and 1 lb halved cremini mushrooms. Continue simmering for 20-25 minutes until veal shoulder or breast is very tender.
6

In a small bowl, whisk 1 egg yolk and 1/2 cup heavy cream together. Remove pot from heat. Slowly add a ladle of hot broth to the cream mixture while whisking to temper the egg.
7

Pour the cream mixture back into the pot, stirring gently. Season with 1 tsp kosher salt, 1/4 tsp black pepper, 1 tsp Dijon mustard, and 1 tsp fresh lemon juice. Gently reheat without boiling.
8

Serve over egg noodles or rice with fresh parsley.

Questions

Can I make Blanquette de Veau dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Blanquette de Veau keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Blanquette de Veau?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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