Classic French Veal Blanquette
Ingredients
- 1.75 lbs veal shoulder or breast, cut into chunks
- 2 carrots sliced
- 1 onion whole, studded with 1 clove
- 1 bouquet garni thyme, bay leaf, parsley tied together
- 7 oz white button mushrooms sliced
- 2 egg yolks
- 3/4 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour for the roux
- 1 chicken bouillon cube optional
- Salt and black pepper to taste
Instructions
Step 1: Prepare the Vegetables and Meat
- Peel and slice the carrots into rounds.
- Clean and slice the mushrooms into thin strips.
- Fill a large pot with water and add the onion (with clove) and bouquet garni. Bring to a boil.
Step 2: Cook the Veal
- Add the veal chunks to the boiling water and blanch for 5 minutes.
- Skim off impurities that rise to the surface.
- Add the sliced carrots and let simmer for 1 hour 15 minutes over low heat, until the meat is tender.
Step 3: Make the White Roux
- While the meat is cooking, melt butter in a small saucepan over low heat.
- Add flour and stir continuously to create a smooth, pale roux.
- Gradually ladle in some cooking broth from the veal, stirring well to avoid lumps. Let the sauce thicken gently over low heat.
Step 4: Prepare the Creamy Sauce
- In a bowl, whisk together the egg yolks and heavy cream.
- Slowly incorporate the mixture into the sauce, whisking gently to create a smooth and velvety texture.
- Do not bring to a boil, as the eggs could curdle.
- Season with salt and black pepper to taste.
Step 5: Final Touches
- 10 minutes before the veal is fully cooked, add the sliced mushrooms to the pot.
- Pour the creamy sauce over the veal and vegetables, stirring gently to coat everything evenly.
- Let it simmer for another 5 minutes over low heat to allow the flavors to blend.