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

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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.

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Questions

What is Blanquette de Veau?

A classic French veal stew in a delicate cream sauce with pearl onions and mushrooms. Sophisticated yet comforting, this traditional braise is pure elegance. This reference files it under French dinner: made on the stovetop, rated medium and about 110 minutes start to finish.

How do I know when Blanquette de Veau is done?

Go by the cues in the method rather than the clock. Step 5: cook until veal shoulder or breast is very tender.

Why does Blanquette de Veau have me temper the eggs?

Step 6 reads: "Slowly add a ladle of hot broth to the cream mixture while whisking to temper the egg." Eggs scramble if they meet a hot liquid all at once. Step 6 warms them gradually with a little of the hot mixture first, so they thicken the sauce or custard smoothly instead of curdling.

What can I use instead of white wine in Blanquette de Veau?

The entry for Blanquette de Veau calls for 1 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Does Blanquette de Veau contain eggs?

Yes: 1 egg yolk. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Blanquette de Veau?

One serving (the recipe makes 4) is about 420 calories, with 38 g protein, 8 g carbohydrate and 26 g fat, plus 1 g fiber and 880 mg sodium.

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