Blanquette de Veau (French Veal Stew in Creamy Egg-Lemon Sauce)

Name: Blanquette de Veau (French Veal Stew in Creamy Egg-Lemon Sauce)
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: French
Ingredients: veal shoulder 700 g; carrot 100 g; onion 120 g; button mushrooms 180 g; heavy cream 120 ml; egg yolks 2 ea; butter 1 tbsp; flour 1 tbsp; lemon juice 2 tsp

Quick answer

Total time: 100 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Nothing in this French stew is browned except the mushrooms: the veal is blanched, rinsed and simmered gently with carrot and onion, which keeps both meat and sauce pale and mild.

Cream, egg yolks and a little lemon juice finish the sauce, giving it a soft, velvety body with a light tang. The veal needs a long, quiet simmer until a fork slides in easily.

Ingredients

servings

IngredientAmount

egg yolks2 ea

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Instructions

6 steps

1

Cut 700g veal shoulder into 5cm pieces.

Place in a pot, cover with cold water, and bring to a boil over high heat. Boil for 3 minutes while foam and impurities rise to the surface, then discard the water and rinse the veal under cold running water.
2

Return the rinsed veal to the pot and cover it with fresh water.

Add 100g carrot and 120g onion in large pieces. Bring to a simmer over medium heat, skim the foam, lower the heat, and cook gently for 60 minutes until a fork enters the meat easily.
3

Quarter 180g mushrooms.

Melt 1 tablespoon butter in a separate pan over medium heat, cook the mushrooms for 2 to 3 minutes until golden, and remove them.
4

Add 1 tablespoon flour to the pan used for the mushrooms and cook over low heat for 2 minutes.

Gradually whisk in the veal cooking liquid to make a smooth, thickened sauce.
5

Whisk together 120ml heavy cream and 2 egg yolks in a small bowl.

Temper the mixture by slowly ladling one spoonful of hot sauce into the cream bowl while stirring, then pour the tempered mixture slowly back into the sauce pot while stirring. Do not let the sauce boil after this point.
6

Drain the cooked veal and add it to the sauce with the sautéed mushrooms.

Warm over low heat for 5 minutes, then stir in 2 teaspoons lemon juice and serve at once.