Traditional Veal Blanquette
Ingredients
- 800 gVeal shoulder (cut into large cubes)
- 2 pcCarrot (sliced)
- 1 pcOnion (peeled)
- 2 pcClove (studded into the onion)
- 1 pcLeek (white part only, sliced)
- 200 gButton mushroom (quartered)
- 150 mlDry white wine
- 50 gUnsalted butter
- 50 gWheat flour
- 200 mlCream
- 2 pcEgg (yolks only)
- 1 tbspLime juice
- 1 pcThyme
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchWhite pepper ground
Method
Tender meat that falls apart with a fork, coated in a smooth, velvet-like ivory sauce. The lemon's acidity balances the rich cream, while the scent of thyme and bay leaf fills the pot.
- 1
Place the veal pieces in a pot, cover with cold water, and bring to a boil. Let boil for 2 minutes to remove impurities, then drain and rinse the meat under clear water.
- 2
Return the clean meat to the pot. Add sliced carrots, sliced leek, the onion studded with cloves, thyme, and bay leaf. Pour in the dry white wine and top with water until covered. Season with grey sea salt.
- 3
Cook at a simmer for about 1 hour and 15 minutes. The meat should be tender. At the end of cooking, add the quartered button mushrooms and cook for another 15 minutes.
- 4
In another saucepan, melt the butter, add the flour, and stir without browning. Take 500ml of the strained cooking broth and gradually whisk it into the roux. Whisk until the sauce thickens and coats the back of a spoon.
- 5
Mix the cream and egg yolks in a bowl. Pour this mixture into the hot sauce off the heat. Add the lemon juice. Pour the sauce over the meat and vegetables. Heat gently without ever letting it boil.
Frequently asked questions
How do you get this dish right?
- Never boil the sauce once the cream and egg yolk mixture is added, or the sauce will break.
- The initial blanching is crucial to keep the sauce perfectly white.
- If you have some nutmeg, grate a tiny bit into the final sauce.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat very gently in a saucepan without boiling.
