This is the definition of French comfort food. It’s a delicate, creamy, white stew that is all about tenderness and subtle flavor. Unlike its brown stew cousins, there is no browning of the meat. The veal is gently poached until it’s fall-apart tender, then enveloped in a silky, lemon-kissed sauce. It’s elegant, soothing, and incredibly special.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 2 hours | 2.5+ hours | 6 | Gentle & precise |
Grab These
- 3 lbs veal shoulder, cut into 2-inch cubes
- 1 large onion, peeled and studded with 2 cloves
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 bouquet garni (parsley, thyme, bay leaf)
- 1/2 lb mushrooms, quartered
- 1/2 cup pearl onions, peeled
- 4 tbsp butter
- 1/3 cup flour
- 2 egg yolks
- 1/2 cup heavy cream
- Juice of half a lemon
- Salt and white pepper
Let’s Make It
Place the veal in a large pot and cover with cold water. Bring to a gentle simmer and skim off any foam that rises to the top. Add the studded onion, carrots, celery, and bouquet garni. Simmer, partially covered, for 1.5-2 hours until the veal is very tender.
Carefully remove the veal and strain the cooking liquid, reserving it. You should have about 4-5 cups of broth. Discard the vegetables and aromatics.
In a clean pot, melt the butter. Whisk in the flour and cook for 2 minutes to make a blond roux. Gradually whisk in the reserved broth until smooth. Simmer for 15 minutes to thicken.
Sauté the mushrooms and pearl onions in a separate pan until golden, and add them to the sauce along with the cooked veal.
In a small bowl, temper the egg yolks: whisk them with the cream and lemon juice. Slowly whisk in a ladleful of the hot sauce to warm the mixture, then stir it all back into the pot. Gently heat, but DO NOT BOIL, or the eggs will curdle. Season with white pepper and salt.
My Two Cents
- Calories: About 500 per serving
- Storage: Keeps for 3 days in the fridge. Reheat very gently.
- Swaps: You can use chicken or turkey for a Blanquette de Volaille.
- Pro-Tip: The key to a smooth, non-curdled sauce is tempering the egg yolks and never letting the stew boil after they are added.
You Asked, I’m Answering
Q: What does “blanquette” mean?
A: It comes from the French word “blanc,” meaning white. It refers to the pale color of the stew.
Q: I can’t find veal. What can I use?
A: Pork shoulder (butt) is a wonderful, affordable substitute and becomes incredibly tender using the same method.