Tender veal, gently poached and thickened into a silky, creamy white sauce with a hint of lemon and nutmeg. A refined family classic that is traditionally served on Sundays with white rice or chips.
Veal blanquette
Veal blanquette
Method
01
Sear the meat
Pat the veal dry. Melt the butter in a large pan and lightly sear the meat all over on a medium heat without colouring it (the meat must stay white).
02
Add the vegetables
Add the onion, carrot, leek and bay leaf and fry for 2–3 minutes.
03
Cook
Pour in the stock until the meat is just covered. Bring to the boil, skim, turn the heat low, cover and leave to simmer gently for 1–1¼ hours until the meat is tender.
04
Lift out the meat and vegetables
Lift the meat and the coarse vegetables out of the pan, strain the stock and set aside. Remove the bay leaf.
05
Make a roux
Melt the butter in a clean pan, stir in the flour and cook for 2 minutes without colouring.
06
Thicken
Whisking, pour in the warm stock to a smooth sauce. Simmer gently for 8–10 minutes until the sauce thickens.
07
Finish
Stir in the cream. Beat the egg yolk loose with the lemon juice and use this to thicken the sauce, stirring over a low heat (do not boil again).
08
Combine
Return the veal to the sauce and warm through gently. Season with nutmeg, salt and pepper.
09
Serve
Serve with white rice, chips or mashed potatoes.
Tips & notes
Keep the veal truly white when sealing it; if it browns, you end up with a brown stew instead of the classic, creamy white blanquette. Skim the stock well while it simmers for a clear, pure sauce. Keep for a maximum of 2 days in the fridge and reheat gently without boiling; we do not recommend freezing because of the egg and cream liaison.
Variations
- Add fried mushrooms and silverskin onions for a richer, blanquette-style version.
- Replace part of the cream with crème fraîche for a slightly fresher finish.
Contains:
Gluten
Eggs
Milk
| Calories | 544 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 12 g |
| Fat | 34 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
