Traditional Veal Blanquette

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.

• Prep time: 30 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 690
• Protein: 48 g
• Carbs: 20 g
• Fat: 42 g

Ingredients

• 800 g Veal shoulder ( cut into large cubes )
• 2 piece Carrot ( sliced )
• 1 piece Onion ( peeled )
• 2 piece Clove ( studded into the onion )
• 1 piece Leek ( white part only, sliced )
• 200 g Button mushroom ( quartered )
• 150 ml Dry white wine
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 200 ml Cream
• 2 piece Egg ( yolks only )
• 1 tbsp Lime juice
• 1 piece Thyme
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch White pepper ground

Instructions

1. Blanching the meat

   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. Start the broth

   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. Simmering

   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. Make the roux and sauce

   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. Bind and finish

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. Reheat very gently in a saucepan without boiling.