Blanquette de Veau (French Veal Stew in Creamy White Sauce)

Creamy veal stew with mushrooms, carrots, and onions, served with a delicate white sauce.

Ingredients (Serves 4–6)

For the Stew:

• 800 g veal shoulder or veal stew meat, cut into cubes

• 2 carrots, sliced

• 1 onion, halved

• 1 bouquet garni (thyme, bay leaf, parsley stems)

• 2 cloves garlic, crushed

• 1 liter water or veal/chicken broth

• 2 tbsp butter

• 2 tbsp all-purpose flour

• Salt and freshly ground black pepper

For the Cream Sauce:

• 150 ml heavy cream

• 1 egg yolk

• Juice of 1/2 lemon

• Chopped fresh parsley, for garnish

Preparation

1. Cook the veal:

   • Place veal, carrots, onion, garlic, and bouquet garni in a large pot.

   • Cover with water or broth, bring to a boil, and skim off impurities.

   • Reduce heat, cover, and simmer gently for 1–1.5 hours until veal is tender.

2. Prepare the roux:

   • Melt butter in a small pan, stir in flour, and cook for 1–2 minutes until slightly golden.

   • Gradually whisk in some of the cooking liquid from the veal to make a smooth white sauce.

3. Finish the sauce:

   • Temper egg yolk with a little cream, then slowly whisk into the sauce off the heat to prevent curdling.

   • Add remaining cream and lemon juice, adjust seasoning with salt and pepper.

4. Combine and serve:

   • Remove bouquet garni and onion.

   • Add veal and vegetables back to the creamy sauce.

   • Garnish with chopped parsley and serve hot.

Serving Suggestions

• Serve with steamed rice, buttered noodles, or mashed potatoes.

• Pair with a light white wine such as Chardonnay or Sauvignon Blanc.

Cooking Tips

• Simmer veal gently to keep it tender and avoid overcooking.

• Temper the egg yolk carefully to prevent curdling the sauce.

• Fresh herbs enhance flavor—parsley is traditional.