Blanquette de Veau
Indulge in a creamy, savory blanquette de veau that'll warm your heart and delight your taste buds.
Ingredients
- 800 g veal, cut into cubes
- 1 onion
- 2 carrots
- 2 celery stalks
- 60 g butter
- 40 g plain flour
- 1 l veal stock
- 2 dl cream
- 2 egg yolks
- 1 lemon
- 1 bunch parsley
- 1 tsp salt
How to make it
- Cut the onion into quarters. Slice the carrots and celery into thick pieces. Put the veal, onion, carrots, celery, salt and veal stock in a wide pot and bring it slowly to a bare simmer; skim off any foam that rises.
- Cover and poach the veal gently for about 1 hour, until the meat is tender but still pale. Lift out the veal and vegetables with a slotted spoon and keep the cooking liquid hot.
- In a clean pot, melt the butter over medium heat, stir in the flour and cook for 1 minute to make a pale roux without letting it colour.
- Whisk in the hot cooking liquid a little at a time until smooth, then simmer for 10 minutes until the sauce is lightly thickened and ivory-coloured.
- Stir the veal, carrots and celery back into the sauce and simmer gently for 5 minutes so everything is hot and coated.
- Beat the egg yolks with the cream and the juice of the lemon. Take the pot off the heat and stir in the liaison gradually, without letting the sauce boil.
- Fold in the chopped parsley and check the salt. The sauce should stay smooth, pale and glossy.
- Serve the blanquette in wide shallow bowls with the veal and vegetables nestled in the creamy sauce and parsley scattered over the top.
