Delicate Veal Blanquette in Creamy White Sauce
Indulge in the exquisite flavors of this traditional French dish: Delicate Veal Blanquette in Creamy White Sauce. This recipe highlights the tenderness of high-quality milk-fed veal without the need for browning, allowing the true essence of the meat to shine through. Simmered gently with aromatic vegetables and finished with a rich, creamy sauce, this dish is the epitome of comfort and sophistication, making it perfect for special occasions or intimate dinner parties. Serve it alongside fresh green vegetables, fluffy white rice, or velvety mashed potatoes to soak up the luxurious sauce. Your guests will be delighted by this gastronomic experience!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Stewing veal
2 lbs (cut into cubes (milk-fed veal recommended))
Lemon juice
1 tablespoon (freshly squeezed)
Carrots
2 (peeled and cut in half)
Onions
2 (small, inserted with 3 cloves each)
Garlic cloves
3 (whole)
Celery ribs
2
Bay leaves
2
Thyme
1/4 teaspoon (or 3 sprigs if fresh)
Tarragon
1 teaspoon (or 3 sprigs if fresh)
Butter
3 tablespoons
Flour
3 tablespoons
Heavy cream
4 tablespoons
Egg yolk
1
Salt
to taste
Pepper
to taste
Instructions
1
In a large casserole, place the cubed veal and cover it with cold water. Add the fresh lemon juice and bring the mixture to a gentle boil.
2
Skim off any foam that forms on the surface of the water to ensure a clear broth.
3
Once the liquid is clear, carefully add the onions (inserted with cloves), carrots, garlic, celery, bay leaves, and thyme to the pot.
4
Reduce the heat and allow the mixture to simmer on low for about 1.5 hours or until the veal is tender and cooked through.
5
After cooking, use a slotted spoon to remove the veal from the broth. Reserve 3.5 cups of the cooking liquid for later use.
6
In the same casserole, melt the butter over low heat. Stir in the flour and cook for about 1 minute, stirring continuously to form a roux.
7
Gradually whisk in the reserved cooking liquid, ensuring there are no lumps. Stir until the sauce thickens and becomes creamy.
8
Add 3 tablespoons of heavy cream to the sauce, mixing well to incorporate. Season with salt, pepper, and add the tarragon.
9
Allow the sauce to gently simmer for 8 to 10 minutes at low temperature, stirring occasionally.
10
Return the cooked veal to the casserole and let it simmer in the sauce for an additional 5 to 6 minutes to absorb the flavors.
11
Remove the casserole from the heat. In a small bowl, beat the egg yolk with 1 tablespoon of heavy cream, then add to the sauce, stirring well to create a silky texture.
12
Serve the Blanquette hot with a side of vibrant green vegetables, fluffy white rice, tender egg noodles, or creamy whipped potatoes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Delicate Veal Blanquette?
It is a traditional French dish featuring tender, high-quality veal simmered in a rich, creamy white sauce without being browned first.
What kind of meat is best for this recipe?
Milk-fed stewing veal cut into cubes is highly recommended for its tenderness and delicate flavor.
Do I need to brown the veal before simmering?
No, this recipe avoids browning the meat to allow the true essence and color of the veal to shine through in the white sauce.
Why is lemon juice added to the cooking water?
One tablespoon of fresh lemon juice is added to the cold water to help keep the meat white and tender during the boiling process.
How do I ensure a clear broth for the sauce?
You must skim off any foam that forms on the surface as the mixture comes to a gentle boil to maintain a clear liquid base.
What aromatic vegetables are used in the broth?
The broth is flavored with carrots, onions, whole garlic cloves, and celery ribs.
How are the onions prepared for the stew?
Two small onions are used, each inserted with three cloves to infuse the broth with a warm, spiced aroma.
What herbs provide the seasoning for the simmer?
The veal is simmered with two bay leaves and 1/4 teaspoon of thyme (or 3 fresh sprigs).
How long should the veal simmer?
The veal should simmer on low heat for approximately 1.5 hours or until it is tender and cooked through.
How much cooking liquid should be saved for the sauce?
After the veal is cooked, you should reserve 3.5 cups of the aromatic cooking liquid to create the base for the white sauce.
How do I make the roux for the sauce?
Melt 3 tablespoons of butter over low heat and stir in 3 tablespoons of flour, cooking for about one minute while stirring continuously.
How is the broth incorporated into the roux?
Gradually whisk the 3.5 cups of reserved cooking liquid into the butter and flour mixture to ensure there are no lumps.
When is the heavy cream added?
Three tablespoons of heavy cream are added to the sauce after the liquid has thickened and become creamy.
What unique herb is added to the finished sauce?
One teaspoon of tarragon (or 3 fresh sprigs) is added to the sauce along with salt and pepper for a sophisticated flavor profile.
How long does the sauce simmer on its own?
The sauce should simmer gently at a low temperature for 8 to 10 minutes, stirring occasionally.
How do I combine the meat and sauce?
Return the cooked veal to the casserole and let it simmer in the finished sauce for an additional 5 to 6 minutes to absorb the flavors.
What is the final step to achieve a silky texture?
After removing the pot from the heat, stir in a mixture of one egg yolk beaten with 1 tablespoon of heavy cream.
What are the best side dishes for Veal Blanquette?
This dish pairs beautifully with fresh green vegetables, fluffy white rice, velvety mashed potatoes, or tender egg noodles.
Can I use fresh herbs instead of dried ones?
Yes, for both thyme and tarragon, you can substitute the dried amounts with 3 fresh sprigs each.
Is this recipe suitable for dinner parties?
Yes, it is described as the epitome of comfort and sophistication, making it perfect for special occasions or intimate gatherings.
How many servings does this recipe provide?
The recipe uses 2 lbs of veal and 15 ingredients, making it ideal for a family meal or a small dinner party.
Should the garlic be minced?
No, the recipe calls for three whole garlic cloves to be added to the simmering pot.
What type of pot is best for this recipe?
A large casserole or heavy-bottomed pot is ideal for the long, gentle simmering required for this dish.
What should I do if the sauce is too thin?
Ensure the roux is properly cooked and the liquid is whisked in gradually; the final egg yolk addition also helps provide body and silkiness.
Are the carrots served with the dish?
While the recipe focuses on returning the veal to the sauce, the simmered carrots can be served alongside the meat for a complete meal.
Can I use bottled lemon juice?
The recipe recommends freshly squeezed lemon juice for the best results and flavor.
What is the role of the egg yolk?
The egg yolk acts as an emulsifier and thickener, creating a rich, velvety mouthfeel known as a liaison in French cooking.
Is the celery chopped?
The instructions suggest adding the celery ribs to the pot; they are typically kept in large pieces to flavor the broth and can be removed later.
What makes the sauce 'White'?
The sauce remains white because the meat is boiled rather than browned, and the roux is made with butter and flour without browning.
How much total butter is used?
The recipe calls for 3 tablespoons of butter to create the roux for the creamy sauce.