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Grandmother's Veal Blanquette

Ah, Veal Blanquette… the very name evokes childhood memories, family Sundays around a generous table. And yet, this mythical recipe is much easier to make than you think! Get ready to savor a dish as tasty as it is comforting, worthy of the best French culinary traditions.
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Cook Time 2 hours
Course: Dinner, Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 2 carrots Choose firm, orange carrots.
  • 2 shallots For a mild and subtle flavor.
  • 1 onion A classic yellow onion will bring a good taste.
  • 4 garlic cloves Don't hesitate on the garlic, it will perfume the sauce.
  • 2 leek whites Keep only the tender white part.
  • 1 celery stalk For an aromatic touch.
  • 1.2 kg shoulder of veal Cut into pieces or use veal tenderloin. The shoulder is more economical, the tenderloin is more tender. The choice is yours!
  • 300 g Paris mushrooms Add them at the end of cooking to keep their texture.
  • 3 tbsp dry white wine A good quality dry wine will enhance the flavor of the sauce.
  • 2 egg yolks For a smooth and velvety sauce.
  • 1 dl heavy cream Prefer thick heavy cream for a better result.
  • 1 tbsp flour To thicken the sauce.
  • 70 g butter Good butter will bring all its richness to the sauce.
  • 2 liters water For cooking the meat.
  • salt and freshly ground pepper Adjust to taste.
  • garnish Optional: Thyme, bay leaf… for an additional aromatic note.

Equipment

  • Large Stewpot
  • Saucepan

Method
 

  1. Peel the carrots, garlic, shallots, and onion. Finely chop the onion and leek whites. Cut the shallots and carrots in half.
  2. Bring 2 liters of water to a boil in a large stewpot.
  3. Immerse the meat pieces for about one minute to blanch them (this eliminates impurities).
  4. Drain the meat and rinse thoroughly. Discard the cooking water.
  5. Return the meat to the clean stewpot.
  6. Add the chopped onion and leeks, carrots, shallots, garlic, celery, and herb bouquet (if used).
  7. Generously salt and pepper. Add the white wine.
  8. Add enough water to completely cover the meat and vegetables.
  9. Bring to a boil, then reduce heat and simmer over low heat for at least 2 hours, or until the meat is very tender.
  10. Once the meat is cooked, remove it from the broth. Filter the broth.
  11. In a saucepan, melt the butter. Add the flour and cook for 1 minute, stirring to form a light roux.
  12. Gradually add the filtered broth to the roux, stirring constantly. Simmer to thicken slightly.
  13. Off the heat, add the egg yolks one at a time, stirring vigorously.
  14. Add the heavy cream and mix gently.
  15. Return the meat to the sauce. Add the mushrooms and heat gently. Do not boil.
  16. Serve hot.

Notes

You can add small smoked lardons for a more gourmet note. If you don't like Paris mushrooms, replace them with girolles or mushrooms of your choice. For a lighter version, reduce the amount of heavy cream. For an even more melting blanquette, consider preparing the meat the day before. Don't hesitate to adjust the seasoning during cooking. And above all, don't rush: patience is the key to a successful blanquette!