Blanquette de Veau

Blanquette de Veau
Introduction: I cooked this dish for the first time and the sauce turned to be something to die for. I will certainly keep this dish in my regular portfolio. Blanquette de veau is a French veal ragout in which neither the veal nor the butter is browned in the cooking process. To refrain from browning meat and fat in this way, is to cook them en blanquette. Blanquette is the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavorings. Source: Wikipedia
Prepared and Photographed by:
Recipe Source: Adapted from Titli's Busy Kitcken
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lb (1 kg) veal cut into cubes
  • 4 cups (1 liter) chicken stock or water
  • 7 oz (200 grams) of white button mushrooms
  • 7 oz (200 grams) baby onions
  • 3½ oz (100 g) crème fraîche or double cream or thick cream
  • 3 carrots, sliced
  • 1 large leek, sliced
  • 1 large onion studded with 2 cloves
  • 4 garlic cloves, peeled and halved
  • 4 tbsp butter
  • 2 tbsp flour
  • 2 tsp black peppercorns
  • 2 tsp sugar
  • 1 bouquet garni
  • 1 egg yolk
  • 1 tbsp fresh parsley
  • 1 tbsp fresh dill
  • 1 pinch nutmeg
Instructions
  1. Place the veal and stock in a large pan and bring to the boil. Skim off any scum that may form.
  2. Add the large onion, the sliced leek, one of the sliced carrots, the garlic, the peppercorns and the bouquet garni.
  3. Bring back to the boil, cover and simmer for about 1 hour until the veal is just tender.
  4. Meanwhile melt 1 tbsp of butter in a pan and sauté the mushrooms for 5-6 minutes until golden. Remove from the pan with a slotted spoon and place in a large bowl.
  5. Melt another tbsp of butter in the pan, add the onions, sugar and about 5 tbsp of the veal cooking liquid. Simmer gently for around 10 minutes until the liquid has evaporated.
  6. Scrape the onions and caramel into the bowl with the mushrooms.
  7. Once the veal has cooked remove the meat and place in the bowl with the onions and mushrooms. Strain the remaining liquid through a colander.
  8. Place the liquid in a clean pan and add the remaining butter and the flour. Bring to the boil whisking constantly.
  9. Add the remaining carrots and simmer gently for 10 minutes until the carrots are tender and the sauce has thickened slightly.
  10. Whisk together the crème fraîche and the egg yolk and add to the sauce. Whisk well until smooth.
  11. Add back the meat, onions and mushrooms. Season with a little salt and the nutmeg. Stir well then simmer gently for a further 10 minutes to further thicken the sauce.
  12. Serve over rice or pasta, sprinkle with fresh herbs before serving. Enjoy!
Notes
You can make this recipe with lamb or chicken if veal is not available
To make your own bouquet garni tie together sprigs of thyme, parsley, basil and rosemary, bay leaf

 

Print Friendly
(Visited 143 times, 1 visits today)

Comments: