1,567 easy and fully explained recipes, with +66K photos and 78 videos

Blanquette of veal

Name: Blanquette of veal
Prep time: 1 h 11 min
Cook time: 1 h 38 min
Total time: 2 h 49 min
Yield: 6 people
Cuisine: French
Ingredients: 400 g button or field mushrooms; 2 shallots; 2 carrots; 700 g veal; 4 tablespoons olive oil; 200 ml dry white wine; 1 bouquet garni; 2 cloves garlic; 150 ml cream; 3 egg yolks; 2 tablespoons cornflour; 1 lemon; 3 tablespoons olive oil; salt; pepper

Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.

439 K 4.3/5 (103 reviews)

2 hours 50 min. difficulté

Easy

16.15 €

6 people

15 Ingredients

Last modified on: February 5^th 2015

For 6 people, you will need:

1 400 g button or field mushrooms
2 2 shallots
3 2 carrots
4 700 g veal
5 4 tablespoons olive oil
6 200 ml dry white wine
7 1 bouquet garni
8 2 cloves garlic
9 150 ml cream
10 3 egg yolks
11 2 tablespoons cornflour
12 1 lemon
13 3 tablespoons olive oil
14 salt
15 pepper
Total weight: 2,240 grams

Times for this recipe

Preparation: 1 hour 15 min.

Cooking: 1 hour 40 min.

All in all: 2 hours 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

Peel 400 g button or field mushrooms, slice thinly and sprinkle with lemon juice, then set aside.

Stage 2 - ⌛ 15 min.

Chop 2 shallots, set aside a teaspoonful for cooking the mushrooms.

Peel 2 carrots, rinse and cut into thin sticks (julienne).

Set aside.

Stage 3 - ⌛ 10 min.

Prepare 700 g veal: remove veins and trim off any skin, keeping only the best of the meat. Cut into small pieces.

Stage 4 - ⌛ 10 min.

Pour 4 tablespoons olive oil into a large pan on medium heat, and when hot, add meat, salt and pepper.

Fry stirring frequently, and remove meat from pan as soon as browned.

Stage 5 - ⌛ 3 min.

Leave pan on the heat and pour in 200 ml dry white wine. Scrape bottom of pan well to deglaze.

Stage 6 - ⌛ 3 min.

Then add carrots and shallots, 1 bouquet garni and 2 cloves garlic.

Stage 7 - ⌛ 2 min.

Add meat.

Stage 8 - ⌛ 1 hour 30 min.

Add just enough water to cover meat.

Cover and leave to cook over low heat at least an hour and a half.

Stage 9 - ⌛ 5 min.

After this time, pour the contents of the pan through a strainer, and collect the cooking juices in another pan. Put this on medium heat. Discard bouquet garni and garlic.

Stage 10 - ⌛ 5 min.

Prepare the mixture for thickening by beating with a whisk together 150 ml cream, 3 egg yolks, 2 tablespoons cornflour, the juice of half a lemon, salt and pepper.

Stage 11 - ⌛ 5 min.

When the cooking juices come to the boil, pour in the mixture and beat briskly. You will see the sauce thicken.

Stage 12 - ⌛ 2 min.

Put back the meat, stir well, check seasoning and leave on low heat.

Stage 13 - ⌛ 1 min.

Pour 3 tablespoons olive oil into a pan on high heat, and when really hot add the teaspoonful of shallot kept back, salt and pepper.

Cook one minute...

Stage 14 - ⌛ 2 min.

...then add mushrooms, cook briefly stirring constantly. Stop cooking as soon as they begin to release liquid...

Stage 15 - ⌛ 1 min.

...and tip into the blanquette.

The blanquette can be kept on low heat for a long time without any problem.

Stage 16

Serve with pilau rice for example, or boiled (or steamed) potatoes.

Remarks

Blanquette is a dish which gets better with each reheating, so don't hesitate to make a lot at once, and reheat it.

And to drink?

A red Beaujolais for example.

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	170 RDI=70 %	100 RDI=10 %	250 RDI=40 %	3,300 RDI=170 %	13,840 RDI: 170 %
Per 100 g	7 RDI=3 %	4 RDI=0 %	10 RDI=2 %	150 RDI=7 %	620 RDI: 7 %
Per person	30 RDI=10 %	20 RDI=2 %	40 RDI=6 %	550 RDI=30 %	2,310 RDI: 30 %

Possible allergens in this recipe: Sulfites, Celery, milk, egg

How much will it cost?

For 6 people : 16.20 €
Per person : 2.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Epiphany galette

Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.

January 1^st 2025318 K 24.5 3 hours 8 min.

Rice pudding (riz au lait)

My personal version of this classic family recipe.

December 18^th 2018419 K5 40 min.

Frozen nougat

Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.

November 17^th 2024300 K4.5 1 hour 25 min.

How to cook Morteau sausage well

This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.

November 15^th 20182.87 M 23.4 40 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.33 M 74.2 4 days 15 hours 50 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.