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Blanquette de Veau: A French Classic for the Family
Introduction
Blanquette de Veau is a classic French dish that embodies the essence of comfort food. It’s a creamy veal stew that’s both elegant and comforting, making it perfect for a special family dinner or a cozy weeknight meal. This recipe simplifies the traditional preparation, making it accessible for beginner home cooks while retaining its authentic flavors.
The Story Behind the Recipe
Blanquette de Veau is a traditional French stew that has been cherished for centuries. Originating from the Burgundy region, it was initially a way to use up leftover veal. The dish evolved into a refined meal that’s now a staple in French cuisine. The creamy, velvety sauce combined with tender veal creates a dish that’s both luxurious and comforting. It’s typically served during the colder months, bringing warmth and joy to family gatherings.
Ingredients
2 lbs veal shoulder, cut into cubes
1 large onion, finely chopped
2 carrots, sliced
2 celery stalks, sliced
1 bouquet garni (a bundle of thyme, bay leaf, and parsley)
4 cups chicken or veal broth
1 cup dry white wine
1 cup heavy cream
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
1 lemon (for juice and zest)
Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Prepare the Veal
Blanch the Veal: In a large pot, bring water to a boil. Add the veal cubes and blanch for 2-3 minutes. Drain and rinse the veal with cold water. This step helps to remove impurities and keep the broth clear.
Step 2: Cook the Vegetables
Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Add the Veal and Broth: Add the veal cubes to the pot. Pour in the chicken or veal broth and the white wine. Add the bouquet garni.
Simmer: Bring to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the veal is tender.
Step 3: Make the Sauce
Prepare the Roux: In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 2-3 minutes, stirring constantly.
Add to the Stew: Gradually whisk the roux into the simmering stew to thicken the sauce. Continue to simmer for another 10-15 minutes.
Step 4: Finish the Sauce
Mix the Cream and Egg Yolks: In a small bowl, whisk together the heavy cream and egg yolks.
Temper the Mixture: Slowly add a ladle of hot stew liquid to the cream mixture, whisking constantly to prevent the eggs from curdling.
Combine and Heat: Gradually stir the tempered mixture back into the stew. Heat gently, but do not boil, to allow the sauce to thicken.
Step 5: Add Final Touches
Season and Serve: Remove the bouquet garni. Add the juice of one lemon and adjust seasoning with salt and pepper. Garnish with fresh parsley and lemon zest.
Serving Tips
Garnish: Serve with a sprinkle of fresh parsley and a wedge of lemon on the side.
Pairing: A glass of dry white wine, such as a Chardonnay or Sauvignon Blanc, pairs beautifully with Blanquette de Veau. For a non-alcoholic option, try a sparkling water with a slice of lemon.
Sides: Serve over rice, with boiled potatoes, or alongside a crusty French baguette to soak up the creamy sauce.
Nutritional Information (per serving)
Calories: 450
Total Fat: 30g
Saturated Fat: 15g
Cholesterol: 220mg
Sodium: 500mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Sugars: 3g
Protein: 30g
Shortcut Tips
Pre-cut Veal: Use pre-cut veal cubes from the butcher to save time.
Ready-made Broth: Use a good quality store-bought chicken or veal broth to simplify the process.