Daring to dive into French cuisine? Blanquette de veau is your ticket to a creamy, comforting classic that’s easier to make than you think. This veal stew, enveloped in a velvety sauce, is a testament to the elegance of simple ingredients coming together in harmony.
Why This Recipe Works
- The slow cooking process ensures the veal becomes fork-tender, absorbing all the flavors of the broth.
- Using a roux as the base for the sauce guarantees a smooth, lump-free texture that coats each piece of veal perfectly.
- The addition of mushrooms and pearl onions adds layers of flavor and texture, making each bite interesting.
- Finishing the sauce with a touch of cream and egg yolk enriches it, giving the dish its signature luxurious feel.
Ingredients
- 2 lbs veal shoulder, cut into 2-inch cubes
- 1 large onion, peeled and quartered
- 2 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 4 cups chicken stock
- 1 bay leaf
- 1 tsp thyme
- 1/2 lb button mushrooms, cleaned and quartered
- 1 cup pearl onions, peeled
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 1/2 cup heavy cream
- 2 egg yolks
- Salt and pepper to taste
Equipment Needed
- Large pot
- Slotted spoon
- Whisk
- Mixing bowls
Instructions
Step 1: Brown the Veal
Start by seasoning the veal cubes with salt and pepper. In your large pot, melt 2 tablespoons of butter over medium-high heat. Add the veal in batches, ensuring not to overcrowd the pot, and brown on all sides. This should take about 5 minutes per batch. Remove the veal and set aside.
Step 2: Simmer the Vegetables
In the same pot, add the onion, carrots, and celery. Cook for about 5 minutes until they start to soften. Return the veal to the pot, add the chicken stock, bay leaf, and thyme. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the veal is tender.
Step 3: Prepare the Mushrooms and Pearl Onions
While the veal is simmering, melt the remaining 2 tablespoons of butter in a skillet over medium heat. Add the mushrooms and pearl onions, cooking until they’re golden and tender, about 10 minutes. Set aside.
Step 4: Make the Roux
Once the veal is tender, remove it from the pot with a slotted spoon. Strain the cooking liquid and return it to the pot. In a small bowl, mix the flour with a bit of the cooking liquid to form a paste. Whisk this back into the pot, simmering until the sauce thickens, about 5 minutes.
Step 5: Finish the Sauce
Lower the heat and stir in the heavy cream. In a separate bowl, whisk the egg yolks, then gradually add a cup of the hot sauce to temper them. Slowly whisk this mixture back into the pot. Add the veal, mushrooms, and pearl onions back to the pot, heating gently until everything is warmed through. Season with salt and pepper to taste.
Tips and Tricks
For an even more flavorful dish, consider browning the vegetables along with the veal in the first step. This caramelization adds depth to the overall taste. If you’re short on time, you can use a pressure cooker to reduce the veal’s cooking time significantly. Always temper the egg yolks by slowly adding hot liquid to prevent them from curdling. For a thicker sauce, let it reduce further before adding the cream and egg yolks. Lastly, blanching the pearl onions for a minute before peeling makes the process much easier.
Recipe Variations
- For a lighter version, substitute the heavy cream with half-and-half and omit the egg yolks.
- Add a splash of white wine to the broth for an extra layer of flavor.
- Replace the veal with chicken for a different take on the classic.
- Incorporate root vegetables like parsnips or turnips for added sweetness and texture.
- For a gluten-free option, use cornstarch instead of flour to thicken the sauce.
Frequently Asked Questions
Can I make blanquette de veau ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld together even more. Just reheat gently on the stove, being careful not to boil the sauce to prevent the egg yolks from curdling.
What can I serve with blanquette de veau?
Traditionally, it’s served with rice, but mashed potatoes or buttered noodles also make excellent sides. A crisp green salad balances the richness of the dish.
Can I freeze blanquette de veau?
Yes, but it’s best to freeze it before adding the cream and egg yolks. Thaw in the refrigerator overnight and finish the sauce when ready to serve.
Summary
Blanquette de veau is a comforting French classic that’s perfect for a special dinner. With tender veal, a creamy sauce, and the right sides, it’s sure to impress.