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Blanquette de Veau
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Blanquette de Veau
A classic French veal stew originating from the 18th century, Blanquette de Veau is a rich and creamy dish with tender pieces of veal, mushrooms, and a delicate white sauce. The flavors are elevated by the subtle sweetness of onions and the subtle tang of lemon juice. This hearty and comforting stew is typically served with boiled potatoes, steamed asparagus, or crusty bread for a satisfying meal. Blanquette de Veau is a quintessential French cuisine that exudes elegance and sophistication, perfect for special occasions and dinner parties.
Time Cook
45
Level
Intermediate
Calories
520
Allergens
Gluten, Dairy, Sulfites
Ingredients
1.5 pounds
Veal shoulder or round
1200 Calories
4 tablespoons
Unsalted butter
280 Calories
2 medium
Onions
60 Calories
1.5 cups
Mushrooms
50 Calories
2 tablespoons
All-purpose flour
20 Calories
1 cup
White wine
120 Calories
2 cups
Chicken broth
100 Calories
1 cup
Heavy cream
360 Calories
to taste
Salt and pepper
0 Calories
chopped tablespoon
Fresh parsley
1 Calories
2 tablespoons
Fresh lemon juice
10 Calories
Step-by-Step Instructions
1
Cut the veal into 1.5-inch pieces and season with salt and pepper. Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the veal pieces and cook until browned on all sides, about 5 minutes. Remove the veal from the pot and set aside.
2
Reduce the heat to medium and add the remaining 2 tablespoons of butter to the pot. Add the onions and cook until they're translucent and starting to caramelize, about 8 minutes. Add the mushrooms and cook until they're tender and lightly browned, about 5 minutes.
3
Add the flour to the pot and cook for 1 minute, stirring constantly. Gradually add the white wine, whisking continuously to prevent lumps. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 minutes.
4
Add the chicken broth, browned veal, and heavy cream to the pot. Bring the mixture to a simmer and cook until the veal is tender, about 20 minutes. Season with salt and pepper to taste.
5
Serve the Blanquette de Veau hot, garnished with chopped parsley and a squeeze of fresh lemon juice.
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Where cooking meets life and technology.
© 2025 Cooklaif