This is the ultimate French comfort food. A Blanquette is a creamy, white stew where the veal is poached, not browned, resulting in an incredibly tender texture and a delicate, refined flavor. The “à l’Ancienne” (old-fashioned) method means the sauce is thickened with a classic egg yolk and cream liaison, making it velvety beyond belief. It’s a dish that soothes the soul and impresses with its understated elegance.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 30 min | 2 hours | 2.5+ hours | 6 | Gentle & precise |
Why You’ll Love This Recipe
- Unbelievably tender meat: The poaching method guarantees melt-in-your-mouth veal.
- The silkiest sauce you’ll ever taste: The egg liaison creates a texture that is pure luxury.
- Elegant yet comforting: It’s fancy enough for a dinner party but feels like a warm hug.
- A true French classic: This is a cornerstone of French home cooking.
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)
- ½ lb mushrooms, quartered
- 1 cup pearl onions, peeled
- 4 tbsp butter
- ⅓ cup flour
- 2 egg yolks
- ½ 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 by an inch. Bring to a gentle simmer and meticulously skim off all the foam that rises to the top. Add the studded onion, carrots, celery, and bouquet garni. Simmer, partially covered, for 1.5 hours until the veal is very tender.
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. Then, stir this mixture back into the pot. Gently heat, but DO NOT BOIL, or the eggs will curdle. Season with white pepper and salt.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 520 kcal |
| Protein | 45g |
| Carbohydrates | 18g |
| Fat | 29g |
| *Note: | Values are estimates |
Variations & Add-Ins
- With Chicken: A Blanquette de Volaille made with chicken thighs is equally delicious.
- Extra Rich: Stir in a handful of button mushrooms that have been sautéed in butter.
Serving Ideas
- Traditionally served with steamed rice, buttered noodles, or pilaf.
- A simple green salad with a sharp vinaigrette is the perfect counterpoint.
Storage & Reheating
- Storage: Keeps for 3 days in the fridge. Reheat very gently over low heat; do not boil.
My Two Cents
- 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. Patience is everything.
You Asked, I’m Answering
Q: What can I use instead of veal?
A: Pork shoulder (butt) is a wonderful, affordable substitute and becomes incredibly tender using the same method.
Q: My sauce broke! What happened?
A: The heat was too high after adding the liaison. If this happens, you can try to rescue it by whisking in a tablespoon of cold cream off the heat.