Entree: French Southern Territories – Southern Culinary Region – Blanquette de Veau (A classic French white stew of tender veal simmered in a creamy velouté with vegetables and mushrooms)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Additional 10 min

Total 2 hrs 25 min

Ingredients

- 1 1/2 lb (680 g) veal shoulder or veal stew meat, cut into 1‑1.5 inch (2.5–3.5 cm) cubes
- 6 cups (1.4 L) cold water or enough to cover the meat for poaching
- 1 small onion, studded with 2 whole cloves
- 2 bay leaves
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 small carrot, peeled and halved (about 2 oz / 60 g)
- 1 celery stalk, halved (about 1 oz / 30 g)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (15 g) all‑purpose flour
- 1 cup (240 ml) hot chicken or veal stock (from the poaching liquid or storebought)
- 1/2 cup (120 ml) heavy cream
- 1 large egg yolk
- 8–10 small pearl onions, peeled (approx. 6 oz / 170 g)
- 8 oz (225 g) button mushrooms, trimmed and halved or quartered if large
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 g) chopped fresh parsley
- 1 tbsp (15 g) unsalted butter (for sautéing mushrooms and onions)

Instructions

1. Place the veal cubes in a large pot and cover with cold water (about 6 cups). Add the studded onion, bay leaves, thyme, carrot halves, celery, 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Bring slowly to a gentle simmer over medium heat, skimming any foam, then reduce heat to low, cover, and simmer gently until the veal is tender, about 1 to 1¼ hours.
2. While the veal cooks, sauté the pearl onions and mushrooms: heat 1 tbsp (15 g) butter in a skillet over medium heat, add pearl onions and mushrooms, sauté until golden and just cooked through, about 6–8 minutes. Keep warm.
3. When the veal is tender, remove the meat with a slotted spoon to a warm dish and strain the cooking liquid into a measuring cup or bowl; reserve 3 cups (720 ml) of clear broth for the sauce (add water or stock if necessary).
4. Make a velouté: melt 2 tbsp (28 g) butter in a saucepan over medium heat, whisk in 2 tbsp (15 g) flour and cook 1–2 minutes without browning. Gradually whisk in 1 cup (240 ml) hot reserved broth until smooth, then stir in remaining reserved broth and simmer gently until the sauce is thickened and silky, about 5 minutes.
5. In a small bowl, whisk together 1/2 cup (120 ml) heavy cream and 1 large egg yolk. Temper this liaison by whisking in 2–3 tablespoons of the hot sauce, then slowly whisk the warmed mixture back into the saucepan off the heat to avoid curdling. Warm gently—do not boil.
6. Return the veal to the sauce along with the sautéed mushrooms and pearl onions. Stir in 1 tbsp (15 ml) lemon juice and check seasoning; adjust salt and pepper to taste.
7. Garnish with 2 tbsp (30 g) chopped fresh parsley and serve the blanquette de veau hot with boiled potatoes, rice, or buttered noodles.