Blanquette de Veau

🛒 Ingredients

• Veal stew meat (shoulder or breast) 200 g · 260 kcal
• Carrot 38 g · 15 kcal
• Onion 50 g · 20 kcal
• Leek 25 g · 15 kcal
• Button Mushrooms 50 g · 11 kcal
• Butter 12 g · 90 kcal
• All-purpose flour 13 g · 45 kcal
• Heavy cream (35% fat) 50 g · 175 kcal
• Egg yolk 9 g · 27 kcal
• Bouquet garni (bay leaf, thyme, clove) 5 g · 0 kcal
• Fresh lemon juice 5 g · 0 kcal
• Fresh parsley (for garnish) 3 g · 0 kcal
• Water 250 g · 0 kcal

👨‍🍳 Instructions

1. Cut the veal into large cubes (about 4-5 cm). Place the veal in a large pot, cover with cold water, bring to a boil, then drain and rinse the meat thoroughly to remove any impurities.
2. Return the clean veal to the pot. Add fresh cold water to cover, along with one whole peeled carrot, one whole onion (stuck with 2 cloves), and a bouquet garni. Season lightly with salt.
3. Bring the liquid to a gentle simmer, skim off any foam that rises to the surface, then reduce the heat, cover, and cook gently for 1.5 hours or until the veal is very tender.
4. While the veal cooks, clean and slice the mushrooms, and cut the remaining carrot and leek into bite-sized pieces. Set aside.
5. Once the veal is cooked, carefully remove it and the vegetables from the pot (discard the onion and bouquet garni, keep the cooked carrot if desired). Strain the cooking broth and reserve 250ml per serving (e.g., 1 liter for 4 servings) for the sauce.
6. In a separate saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 2-3 minutes to make a white roux, being careful not to brown it.
7. Gradually whisk in the reserved veal broth to the roux, ensuring no lumps. Bring to a boil, then reduce heat and simmer for 10 minutes until thickened.
8. Add the sliced mushrooms, fresh carrot, and leek pieces to the sauce. Cook for 10-15 minutes until the vegetables are tender-crisp.
9. In a bowl, whisk egg yolks with heavy cream and fresh lemon juice. Gradually add a ladleful of the hot sauce to the cream mixture, whisking continuously to temper it and prevent the eggs from curdling.
10. Pour the tempered cream mixture back into the saucepan with the sauce, stirring constantly over low heat. Do not boil the sauce after adding the egg yolks. Add the cooked veal back to the sauce.
11. Gently heat through without boiling, taste and adjust seasoning with salt and white pepper. Garnish with fresh chopped parsley and serve immediately, traditionally with white rice.