Blanquette de veau is a classic French veal stew known for its creamy white sauce and tender meat. This comforting dish is typically served as a main course for lunch or dinner. To eat blanquette de veau, it is traditionally ladled over white rice or accompanied by boiled potatoes to soak up the flavorful sauce.

The stew features succulent pieces of veal simmered with carrots, onions, and mushrooms in a velvety sauce. Some recipes also include pearl onions for added texture and flavor. The sauce is made by thickening the cooking liquid with a roux and finishing it with cream and egg yolks for richness.

For a complete meal, blanquette de veau is often paired with a crisp white wine and crusty bread on the side. The bread can be used to mop up any remaining sauce on the plate. This hearty dish is perfect for colder months, offering warmth and comfort with every spoonful.

Understanding Blanquette de Veau

Blanquette de veau is a classic French veal stew known for its delicate flavors and creamy white sauce. This comforting dish showcases tender veal in a rich, yet subtle preparation.

History of the Classic Dish

Blanquette de veau originated in France during the 17th century. It gained popularity in aristocratic households as a refined take on traditional meat stews.

The dish evolved from earlier medieval recipes that used almond milk to create white sauces. Over time, chefs replaced almond milk with cream, developing the signature velvety texture.

Blanquette de veau became a staple in French cuisine, appearing in cookbooks and restaurant menus throughout the 18th and 19th centuries. Today, it remains a beloved comfort food in France and beyond.

The Key Ingredients

Veal is the star of blanquette de veau. Tender cuts from the shoulder or breast are typically used.

The stew also features:

• Pearl onions
• Mushrooms
• Carrots
• Celery
• Aromatic herbs (thyme, parsley)

The sauce is made with:

• Butter
• Flour
• Cream
• Egg yolks (for thickening)
• Lemon juice (for brightness)

These ingredients combine to create a harmonious blend of flavors and textures. The vegetables provide a subtle sweetness, while the creamy sauce envelops the meat in a luxurious coating.

Understanding the Term ‘Blanquette’

The term “blanquette” refers to the cooking method used for this dish. It comes from the French word “blanc,” meaning white.

In culinary terms, a blanquette is a white stew made without browning the meat. This technique preserves the pale color of the veal and creates a milder flavor profile.

The sauce is also white, thanks to the use of cream and the absence of tomatoes or wine. This results in a delicate, refined dish that showcases the natural flavors of the ingredients.

The blanquette method is used for other meats as well, but veal remains the most popular and traditional choice.

Preparing the Veal

Selecting the right cut of veal and properly preparing it are crucial steps for a delicious blanquette de veau. These elements lay the foundation for a tender, flavorful French veal stew.

Selecting the Right Cut

For blanquette de veau, veal shoulder is the preferred cut. This part offers a good balance of meat and fat, ensuring a rich flavor and tender texture. Choose boneless veal for easier preparation and serving.

Look for pale pink meat with a fine-grained texture. The fat should be white and firm. Avoid veal with dark spots or an overly strong smell.

A reputable butcher can provide high-quality veal and offer advice on the best cuts for stewing. For a typical recipe, plan on about 150-200 grams of veal per person.

Preparing Your Meat for Cooking

Start by trimming excess fat from the veal shoulder, leaving a thin layer for flavor. Cut the meat into uniform cubes, about 2-3 inches in size. This ensures even cooking.

Rinse the veal pieces under cold water and pat them dry with paper towels. This step removes any bone fragments and helps achieve a better sear.

Some recipes call for blanching the veal before stewing. To do this, place the cubes in a pot of cold water, bring to a boil, and simmer for 2-3 minutes. Drain and rinse with cold water.

For a traditional French veal stew, avoid browning the meat. The goal is to keep the sauce white, a hallmark of blanquette de veau.

Creating the Base

The base of blanquette de veau is crucial for developing its rich, delicate flavor. A combination of vegetables, aromatics, and herbs forms the foundation of this classic French dish.

Vegetable Preparation

Start by peeling and chopping one large onion, two carrots, and a leek. Slice one celery rib into thin pieces. These vegetables will infuse the broth with flavor and provide texture to the stew. Add 8-10 pearl onions, peeled but left whole, for added sweetness and visual appeal. Clean and quarter 8 ounces of button mushrooms. The mushrooms will absorb the flavors of the stew while contributing their own earthy notes.

Aromatics and Herbs

Create a bouquet garni by tying together 2 bay leaves, 2 sprigs of thyme, and a small bunch of parsley with kitchen twine. This herb bundle is easily removed after cooking. Add 2-3 cloves of garlic, lightly crushed, to the pot. These aromatics will perfume the broth without overpowering the delicate veal flavor. For additional depth, consider including 1-2 whole cloves and a small piece of star anise. Remove these before serving to maintain the stew’s characteristic pale color.

The Cooking Process

Blanquette de veau requires careful simmering and attention to preserving the dish’s signature pale color. Proper technique ensures tender veal and a delicate, creamy sauce.

Techniques for Simmering and Stewing

Simmer the veal in a court bouillon or light broth. Use a heavy-bottomed Dutch oven to distribute heat evenly. Add veal chunks, aromatic vegetables, and herbs to cold water or stock.

Bring the liquid to a gentle simmer over medium heat. Reduce to low and maintain a bare simmer – small bubbles should barely break the surface. Cook for 1.5-2 hours until the veal is fork-tender.

Skim any foam or impurities that rise to the surface. This helps keep the cooking liquid clear. Add water as needed to keep the veal submerged.

Towards the end of cooking, prepare a roux to thicken the sauce. Whisk it into the hot cooking liquid until smooth.

Maintaining the White Color

The hallmark of blanquette de veau is its pale, creamy appearance. Never brown the meat or vegetables. Add them raw to cold liquid.

Use white or light-colored vegetables like onions, leeks, and celery. Avoid ingredients that could discolor the sauce.

Finish the dish with a liaison of egg yolks and cream. Temper this mixture with hot cooking liquid before adding to prevent curdling.

Garnish with white button mushrooms and pearl onions. These complement the pale sauce while adding texture and flavor.

Crafting the Velvety Sauce

The signature velvety sauce in blanquette de veau requires careful preparation and a delicate balance of ingredients. This creamy white sauce forms the heart of the dish, enveloping tender veal pieces in rich, luxurious flavors.

Making the Roux

A roux forms the foundation of the blanquette sauce. Melt butter in a pan over medium heat, then add an equal amount of all-purpose flour. Whisk continuously for 2-3 minutes until the mixture turns golden and smells nutty. This process cooks out the raw flour taste and creates a smooth base.

Gradually pour in warm veal stock, stirring constantly to prevent lumps. The liquid should be added slowly to maintain the sauce’s silky texture. Some recipes include a splash of white wine at this stage for extra depth. Simmer gently, allowing the sauce to thicken.

Enriching the Sauce

To achieve the characteristic velvety consistency, enrich the sauce with cream and egg yolks. In a bowl, whisk together heavy cream and egg yolks. Temper this mixture by slowly adding a ladleful of hot sauce, stirring continuously.

Pour the tempered mixture back into the main sauce, stirring gently. Be careful not to let the sauce boil at this point to prevent curdling. For a final touch of brightness, add a squeeze of lemon juice. This balances the richness and complements the delicate veal flavor.

Strain the sauce through a fine-mesh sieve for ultimate smoothness. Adjust seasoning with salt and white pepper to taste. The result is a luscious, creamy white sauce that clings beautifully to the veal and vegetables in the blanquette.

Final Touches and Garnishes

The final touches and garnishes elevate blanquette de veau from a simple stew to an elegant French dish. These elements add brightness, freshness, and visual appeal.

Incorporating the Final Flavors

Lemon juice brightens the rich sauce, balancing its creaminess. Add a squeeze just before serving to maintain its fresh flavor. Grated nutmeg contributes warmth and depth. Sprinkle a small amount into the sauce, being careful not to overpower the delicate veal flavor.

Chopped parsley adds a pop of color and fresh, herbal notes. Stir some into the sauce and reserve additional parsley for garnish. Chives offer a mild onion flavor and visual interest. Snip them finely and sprinkle over individual servings.

Presentation Tips

Serve blanquette de veau in shallow bowls to showcase the creamy sauce. Arrange the veal and vegetables artfully, allowing them to peek through the sauce. Garnish with a sprinkle of chopped parsley and chives for color contrast.

Consider adding a lemon wedge on the side for diners to adjust acidity to taste. A light dusting of grated nutmeg over the top adds visual interest and aroma. For a classic presentation, serve alongside white rice or steamed potatoes to soak up the flavorful sauce.

Serving and Accompaniments

Blanquette de veau is traditionally served with carefully chosen accompaniments that complement its delicate flavors. The right side dishes and wine pairings enhance this classic French dish.

Traditional Side Dishes

Rice is the most common accompaniment for blanquette de veau. White rice absorbs the creamy sauce beautifully, creating a perfect balance. Buttered noodles offer a rich alternative, their texture contrasting nicely with the tender veal.

For a heartier option, serve blanquette de veau with boiled or mashed potatoes. Their starchy quality pairs well with the velvety sauce. Steamed vegetables like carrots or green beans add color and freshness to the plate.

A crisp green salad dressed with a light vinaigrette provides a refreshing counterpoint to the richness of the dish. Some chefs include small pearl onions or button mushrooms in the stew for added texture and flavor.

Wine Pairing Suggestions

A white wine is the ideal choice to accompany blanquette de veau. Chardonnay, particularly from Burgundy, complements the creamy sauce with its buttery notes and subtle oak flavors. Its acidity cuts through the richness of the dish.

For those who prefer a lighter option, a crisp Chablis or unoaked Chardonnay works well. These wines offer mineral notes that enhance the delicate veal flavor without overpowering it.

A dry Riesling from Alsace is another excellent pairing. Its fruit-forward profile and high acidity balance the creamy sauce. For red wine enthusiasts, a light Pinot Noir can be a suitable match, its subtle tannins harmonizing with the tender meat.

Variations of the Dish

Blanquette de veau lends itself to creative interpretations while maintaining its essence. Chefs and home cooks alike experiment with different meats and ingredients to put their own spin on this classic French dish.

Alternatives to Veal

Poultry offers a popular substitute for veal in blanquette preparations. Chicken or turkey can be used, resulting in a lighter version of the dish.

Some recipes incorporate monkfish or scallops for a seafood twist. These alternatives provide a delicate flavor profile that pairs well with the creamy sauce.

For a vegetarian option, mushrooms or root vegetables can replace the meat entirely, creating a hearty and satisfying meal.

Creative Twists on the Classic

Innovative cooks add unexpected ingredients to elevate the traditional blanquette. Some incorporate white wine or brandy into the sauce for depth.

Others experiment with different herbs and spices, such as tarragon or saffron, to enhance the flavor profile.

Truffle oil or sliced truffles can add luxury to the dish. Some chefs use crème fraîche instead of heavy cream for a tangy note.

A ragout-style variation incorporates additional vegetables like peas or asparagus for added texture and color.