COPPER🇫🇷 France
Blanquette de veau recipe
Veal in a pale sauce, gently does it.
Ingredients
- 800 g veal shoulder, cubed
- 2 carrots
- 1 leek
- 200 g button mushrooms
- 12 pearl onions
- 40 g butter
- 30 g plain flour
- 100 ml double cream
- 1 egg yolk
How to make Blanquette de veau
- Cover the veal in cold water, bring to a bare simmer and skim off the grey foam. Never let it boil, the sauce must stay pale.
- Add the carrot, leek and aromatics and cook slow for ninety minutes until the meat yields.
- Make a blond roux with butter and flour, then whisk in the strained cooking liquor to a smooth velouté.
- Soften the pearl onions and mushrooms in butter and add them with the meat.
- Off the heat, temper the cream and yolk with a little hot sauce, then stir it back in. Do not boil again.
What is Blanquette de veau?
Blanquette de veau is a traditional dish from France. It takes about 120 minutes to prepare, is considered medium to make at home, and uses 9 ingredients.
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