Blanquette de Veau
The original recipes for Blanquette de Veau are dated back to the 19th century, during the Bourgeoise cuisine era. The name "blanquette" refers to the color of the cooked veal and creamy white sauce it's served in.During these times, France's food culture was about eating well, the idea of eating together, and sharing. It is an old-fashioned dish and a classic, found in many traditional French cookbooks, such as The Escoffier Cookbook and Guide to The Fine Art of Cookery and The Complete Bocuse. A recipe with many mysteries, and through the centuries, it has evolved and changed. The dish's origins are unknown, but many say it originates from either the Burgundy region or the Île-de-France region. It was eaten as an "entrée" or starter but is now considered a "plats" or main course. The original recipes used leftover veal, but now one can find recipes with seafood or leftover chicken. I would describe this dish as "perfect comfort food." A dish that can be made ahead of time for dinner and served with rice (the traditional way). It pairs well with a glass of white wine, such as a chardonnay, to cut through the dish's richness.
- Beurre Manié
- 60 g Butter Softened
- 60 g All-Purpose Flour
- 191 g Carrot Diced
- 116 g Yellow Onion Diced
- 166 g Mushrooms Sliced
- 1 tsp Thyme
- 900 g Water
- 400 g Veal
- 50 g Crème Fraiche
- 250 g White Wine
- ½ Bouillon Cube
- Black Pepper
For the beurre manié:
- In a small bowl add in the soft butter, flour, and knead together until it forms a paste and set aside.
- Season the veal generously with salt and black pepper.
- In a medium-size pot, add 2 tbsp of cooking oil under medium-high heat.
- Once the oil is hot, add in the veal, stir, and avoid browning the meat.
- If the temperature is too hot, reduce to medium heat and cook for 3-5 minutes.
- Remove the veal from the pan, add in onions, 1 tsp of salt, and sauté until onions are translucent 3-4 minutes, avoiding browning the onions.
- Add in half of the carrots and thyme, sauté for an additional 3 minutes, or until carrots are soft.
- Add in white wine and deglaze the pot; continue cooking until the wine has reduced to half.
- Add the water to the pot and the bouillon cube mixing until the cube has dissolved.
- Add the veal back to the pot, the remaining carrots, and continue cooking for about 1 hour and 30 minutes under medium-low heat.
- Cook until the veal is tender.
- While the veal pot is cooking, in a separate sauté pan under medium-high heat, add 2 tbsp of oil, mushrooms, and cook for about 2-3 minutes and set aside.
- Once the veal is tender, using a slotted spoon, remove the veal and cooked vegetables and place them in a bowl.
- With a whisk and under medium-low heat, add in the beurre manié (butter and flour mixture), and whisk quickly, breaking down the beurre manié and removing any clumps.
- Once the beurre manié is incorporated add in the crème fraiche and mix.
- Season with salt if needed (1 tsp at a time).
- Add back into the pot the cooked veal and vegetables, the mushrooms, and mix.
- Ladle a cup of the Blanquette de Veau into a serving bowl, add parsley for garnish, black pepper on top and serve with a fresh baguette or with white rice on the side.
- You can substitute the bouillon cube for about 2 cans (14.5oz) of chicken stock or vegetable stock.
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