Entree: France – Paris & Ile-de-France – Blanquette de Veau (Creamy French white veal stew simmered with vegetables, mushrooms, and a velouté liaison)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) boneless veal shoulder, cut into 1-inch (2.5 cm) cubes
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (24 g) all-purpose flour
- 1 cup (240 ml) dry white wine
- 3 cups (720 ml) chicken or veal stock
- 1 small onion, peeled and studded with 2 whole cloves
- 2 carrots, sliced, about 6 oz (170 g)
- 12 small pearl onions, peeled, about 6 oz (170 g)
- 8 oz (225 g) button mushrooms, halved
- 1 bay leaf
- 4 sprigs fresh thyme
- 1/2 cup (120 ml) heavy cream
- 1 large egg yolk
- 1 tbsp (15 ml) lemon juice
- Salt and freshly ground black pepper
- Fresh parsley, chopped, for garnish

Instructions

1. Pat the veal cubes dry and season lightly with salt and pepper. In a large heavy pot, heat 2 tbsp (30 ml) oil over medium-high heat and brown the veal in batches without crowding; remove and set aside.
2. Reduce heat to medium, add 2 tbsp (30 g) butter and the studded onion, carrots, and bay leaf. Cook, stirring, until vegetables begin to soften, about 5 minutes.
3. Stir in the flour and cook 1–2 minutes to make a light roux; slowly pour in the white wine, scraping up any browned bits, then add the stock. Return the browned veal to the pot, add thyme, bring to a gentle simmer, cover partially and cook until veal is tender, about 1 to 1¼ hours.
4. Meanwhile, in a skillet melt remaining 2 tbsp (30 g) butter with 1 tbsp (15 ml) oil over medium heat and sauté the pearl onions until lightly caramelized; set aside. Sauté the mushrooms until they release their liquid and brown slightly; set aside.
5. When veal is tender, remove the studded onion, bay leaf, and thyme stems. If sauce is too thin, simmer uncovered until reduced to desired consistency. Adjust seasoning with salt and pepper.
6. In a small bowl whisk together the heavy cream and egg yolk. Temper the liaison by whisking a ladle of hot sauce into the cream mixture, then gradually whisk the warmed mixture back into the pot off heat to avoid curdling. Stir in lemon juice.
7. Add the sautéed mushrooms and pearl onions to the stew, warm gently without boiling, and check seasoning.
8. Serve garnished with chopped parsley and additional lemon if desired, alongside buttered rice or boiled potatoes.