Blanquette de Veau (Blanquette of Veal — French Creamy Veal Stew)

Blanquette de veau is one of the most revered dishes of the French bourgeois kitchen, appearing in Escoffier's guides and on bistro menus across France for over two centuries. Unlike most braises, the veal is never browned — it is gently poached in an aromatic white stock, then sauced with a velouté enriched with cream and egg yolks, yielding a dish of extraordinary delicacy. It is simultaneously one of the most comforting and most technically refined preparations in the classical repertoire.

Serves: 6

Ingredients

• 1.2 kg (2.6 lb) veal shoulder, cut into 5cm (2 in) cubes
• 1 medium onion, studded with 3 cloves
• 2 carrots, halved
• 2 stalks celery
• 1 bouquet garni (bay leaf, thyme, parsley stems)
• 1 tsp (5g) white peppercorns
• 1 litre (4 cups) cold water or light chicken stock

Sauce:

• 50g (3.5 tbsp) unsalted butter
• 50g (⅓ cup) plain flour
• 500ml (2 cups) strained poaching liquid
• 200ml (¾ cup) crème fraîche or double cream
• 2 egg yolks
• Juice of ½ lemon
• Salt and white pepper

Garnish:

• 200g (7 oz) button mushrooms, quartered and sautéed in butter
• 150g (5.3 oz) pearl onions, blanched and peeled

Instructions

1. Place veal in a large heavy pot, cover with cold water, and bring to the boil. Drain immediately and rinse veal under cold water — this ensures a perfectly white, clean braise.
2. Return veal to the pot with the studded onion, carrots, celery, bouquet garni, and peppercorns. Cover with water or stock. Bring to the gentlest simmer and poach uncovered for 75–90 minutes until tender, skimming regularly.
3. Remove veal; strain and reserve 500ml of the poaching liquid.
4. Melt butter in a saucepan over medium heat. Add flour and cook, stirring, 2 minutes to form a roux. Gradually whisk in the reserved poaching liquid until smooth. Simmer 10 minutes, stirring.
5. Whisk egg yolks with crème fraîche in a bowl. Ladle some hot sauce into the yolk mixture while whisking (to temper), then pour back into the pan. Heat gently — do not boil — until slightly thickened. Season with lemon juice, salt, and white pepper.
6. Return veal, mushrooms, and pearl onions to the sauce. Warm through gently for 5 minutes. Serve with steamed rice, buttered egg noodles, or crusty bread.

Cook's Notes: The initial blanching step is the key to a pure, cream-white sauce. Never let the sauce boil after the egg yolks are added or it will curdle. Leftovers reheat beautifully but must be warmed very gently.