Blanquette de Veau
Blanquette de Veau is a traditional French veal stew gently simmered and finished with a creamy egg-yolk sauce.
Instructions
- 1
Cut veal into chunks, blanch in cold water brought to a boil, then drain.
- 2
Simmer veal with carrot and onion in fresh water for about 60 minutes.
- 3
Saute mushrooms in butter and set aside.
- 4
Make a roux with butter and flour, then whisk in cooking broth gradually.
- 5
Temper cream and egg yolks, then stir into sauce without boiling.
- 6
Return veal and mushrooms, then finish with lemon juice.
Tips
Nutrition (per serving)
Adjust Servings
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