French 90 min

Blanquette de Veau

Name: Blanquette de Veau
Total time: 90 min
Yield: 2 servings
Cuisine: French
Ingredients: 2½ lbs veal shoulder, cut into 2-inch cubes; 20 pearl onions, peeled; 8 oz cremini mushrooms, quartered; 3 cups chicken or veal broth; ½ cup dry white wine; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 cup heavy cream; 3 large egg yolks; 1 lemon, juiced; 1 bouquet garni; Salt and white pepper to taste; Fresh flat-leaf parsley for serving; Steamed rice or egg noodles for serving

comfort-food

Ingredientsfor 2

490

Cal

44g

Protein

16g

Carbs

28g

Fat

12½ lbs veal shoulder, cut into 2-inch cubes
220 pearl onions, peeled
38 oz cremini mushrooms, quartered
43 cups chicken or veal broth
5½ cup dry white wine
63 tablespoons unsalted butter
73 tablespoons all-purpose flour
81 cup heavy cream
93 large egg yolks
101 lemon, juiced
111 bouquet garni
12Salt and white pepper to taste
13Fresh flat-leaf parsley for serving
14Steamed rice or egg noodles for serving

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Instructions

1
Place veal cubes in a large pot, cover with cold water, and bring to a boil. Blanch for 2 minutes, then drain and rinse thoroughly under cold water to remove all impurities. This creates the characteristic white stew.
2
Return blanched veal to the pot with broth, wine, and bouquet garni. Bring to a gentle simmer and cook covered for 45 minutes. Add pearl onions and mushrooms and cook 20 more minutes until the veal is tender and the vegetables are cooked through. Strain and reserve the broth. Keep meat and vegetables warm.
3
Make the velouté: melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes. Gradually whisk in 2 cups of the reserved broth until smooth. Cook, stirring, until thickened, about 5 minutes.
4
Whisk egg yolks with cream. Temper by slowly adding a ladle of the hot velouté to the yolk mixture while whisking. Pour the tempered cream back into the sauce over low heat, stirring constantly. Do not boil or the eggs will curdle. Add lemon juice, season with salt and white pepper. Gently fold in the veal, onions, and mushrooms. Serve over rice garnished with parsley.