ReceptnaptárBlanquette de veau (creamy veal stew)
Blanquette de veau is one of the coziest dishes of French home cooking: white veal stew in a creamy lemony sauce with mushrooms and carrots. The name refers to the "white" color, because the meat is not browned. The egg yolk and cream liaison makes it silky.
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Ingredients
Method
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- Put the meat in cold water, bring to a boil, skim for 5 minutes, then drain and rinse in cold water. This keeps the sauce white.
- Put the meat in a clean pot with 1 liter of water, the vegetables, herbs and salt. Cover and simmer gently for 1 hour 15 minutes.
- Remove the meat and strain the stock. Sauté the mushrooms separately in a little butter.
- Melt the butter, cook the flour for 2 minutes (it must not brown), then gradually add 5 dl of the cooking liquid. Cook a thick sauce for 10 minutes.
- Return the meat, mushrooms and sliced carrots to the sauce. Mix the cream with the yolks and lemon juice, temper with a ladle of hot sauce, and stir into the stew.
- Do not boil again. Season with nutmeg and serve with rice.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Blanch the meat first to keep it clean and white.
- Don't brown the roux.
- Don't boil after adding the liaison.
- Even better the next day.
Frequently asked questions
With beef?
Yes, but it needs longer cooking (2-2.5 hours).
Can it be frozen?
Yes, without the cream liaison, for 2 months.
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