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Veal blanquette: a timeless classic of French cuisine

Blanquette de veau is a traditional French dish that embodies the simplicity and elegance of French cuisine. This tasty dish, enjoyed for generations, is often associated with family meals and moments of conviviality. In this article, we will explore the history of blanquette de veau, its main ingredients, the step-by-step recipe, as well as some tips for making this dish a success every time.

Origins and history of veal blanquette

Veal blanquette gets its name from the word "blanc", a reference to the light color of the sauce that accompanies it. This dish originated in the 17th century and became popular thanks to its simplicity and its ability to highlight the tenderness of veal. Traditionally, blanquette was a way to cook less noble cuts of meat, making them tasty thanks to slow cooking and a creamy sauce.

Main ingredients

To prepare an authentic veal blanquette, you will need the following ingredients:

• 1.5 kg of veal (shoulder or neck)

• 2 carrots

• 2 leeks

• 1 onion

• 2 cloves of garlic

• 1 bouquet garni (thyme, bay leaf, parsley)

• 200 g of button mushrooms

• 50 g butter

• 50 g flour

• 250 ml of crème fraîche

• 1 egg yolk

• The juice of a lemon

• Salt and pepper

Veal blanquette recipe

Here are the detailed steps to prepare a tasty veal blanquette:

1. Meat preparation

   • Cut the veal into medium-sized pieces.

   • Place them in a large saucepan and cover with cold water.

   • Bring to a boil and skim off any impurities that rise to the surface.

   • Drain and rinse the meat pieces to remove any remaining impurities.

2. Cooking meat

   • Return the rinsed meat to the pan.

   • Add the carrots cut into slices, the sliced ​​leeks, the onion studded with cloves, the crushed garlic cloves and the bouquet garni.

   • Cover with water and bring to the boil.

   • Reduce heat and simmer over low heat for about 1.5 hours, until meat is tender.

3. Preparation of the sauce

   • In another saucepan, melt the butter over medium heat.

   • Add the flour and mix well to obtain a white roux.

   • Gradually pour in the meat cooking broth, whisking constantly to avoid lumps.

   • Let the sauce thicken over low heat for a few minutes.

4. Finishes

   • Add the sliced ​​mushrooms to the sauce and cook for 10 minutes.

   • Add the crème fraîche and mix well.

   • In a bowl, beat the egg yolk with the lemon juice, then add this mixture to the sauce, stirring constantly.

   • Season with salt and pepper to taste.

5. Assembly

   • Drain the meat and vegetables, then remove the bouquet garni.

   • Add the meat and vegetables to the sauce and mix gently to coat each piece with the sauce.

6. Service

   • Serve the veal blanquette very hot, accompanied by white rice or steamed potatoes.

Tips for making your veal blanquette a success

• Choice of meat : Opt for slow-cooked cuts of veal such as the shoulder or collar, which will remain tender and juicy.

• Gentle cooking : Cooking over low heat is essential to obtain tender meat and a creamy sauce.

• Smooth Sauce : Use a whisk to avoid lumps when preparing the sauce.

• Variations : You can add vegetables such as pearl onions, turnips or peas to vary the flavors and textures.

Veal blanquette is a comforting dish that showcases French culinary know-how. Easy to make, it is perfect for a family meal or a special occasion. Follow this recipe and these tips to make a successful veal blanquette that will delight your guests and transport you to the heart of French gastronomic tradition.