Blanquette de Veau

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Cover the veal with cold water, bring to the boil and simmer 3 minutes. Drain and rinse the pieces well — this is the step that keeps the sauce white.

   Mark done

2. Return the veal to the clean pan with the studded onion, carrots, leek, celery, bouquet garni and salt. Cover with fresh cold water by 3 cm.

   Mark done

3. Bring to a bare simmer and cook, uncovered, skimming as needed, for 1 hour 15 minutes until the veal is tender but not falling apart.

   Mark done Start 1 hr timer

4. Meanwhile simmer the pearl onions and mushrooms separately in a little water with a knob of butter for 10 minutes, then set aside.

   Mark done Start 10 min timer

5. Lift out the veal. Strain the broth and measure out 800 ml; discard the poaching vegetables, which have given everything they have.

   Mark done

6. Melt the butter, whisk in the flour and cook 2 minutes without colouring. Whisk in the hot broth in stages and simmer 10 minutes until it coats a spoon.

   Mark done

7. Whisk the yolks and cream together. Take the sauce off the heat, ladle in a little hot sauce to temper the liaison, then stir it back in. Do not let it boil again.

   Mark done

8. Return the veal, onions and mushrooms, add the lemon juice and white pepper, and warm through gently for 5 minutes before serving.

   Mark done Start 5 min timer

Chef’s Tips

• Chicken thighs make an excellent substitute — poach for 35 minutes rather than 75.
• If the sauce ever threatens to break after the liaison, pull it off the heat and whisk in a tablespoon of cold cream.
• The lemon at the end is not optional. Without acid the sauce reads flat and heavy.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Steamed rice or buttered new potatoes
• A white Burgundy or dry Alsace Riesling
• Fresh baguette for the sauce

Storage & Reheating

Refrigerate up to 3 days. Reheat below a simmer only — boiling will curdle the egg liaison. Freezing is not recommended.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.