Blanquette de Veau

Name: Blanquette de Veau
Total time: 2 h 15 min
Yield: 6
Cuisine: French
Ingredients: 1.2 kg Veal shoulder or breast, in 5 cm pieces; 3 Carrots, cut into batons; 1 / 1 Leek and celery, sliced; 1 Onion studded with cloves; 1 bundle Bay, thyme and parsley stalks, tied; 250 g Button mushrooms, halved; 250 g Small pickling onions; 50 g / 50 g Butter and plain flour; 2 Egg yolks; 150 ml Double cream; 1 tbsp Lemon juice; 1 tsp / 1/2 tsp Salt and white pepper

Veal poached gently in a white broth, never browned, the sauce finished off the heat with egg yolk and cream — a stew whose whole discipline is keeping everything pale.

Источник

Автор рецепта French home kitchens · 🏺 Традиционное · Everyday French household cooking — the food that exists in every region before anyone calls it cuisine

France · veal in a white sauce — An ownerless traditional dish, so no cook is credited. The cited article confirms blanquette de veau as a French veal ragout in which the meat is not browned, finished with a sauce enriched by egg yolk and cream. The skimming window, the separate pale vegetables, the tempering step and the white-pepper note are this book's own.

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Phil Meets Food Quantum Gastronomy Beestrot

⏱ 135 мин🍽 6 порций🔥 520 ккал🇫🇷 Франция

Приготовление

Put the veal in a pot, cover with cold water, bring slowly to a simmer and skim the foam off for 10 minutes. Do not brown the meat at any point.
💡 No searing. This is the one French braise that skips it, and browning would make a perfectly good stew that is not this one — a blanquette is defined by being white.
Add the carrots, leek, celery, clove onion, herb bundle and salt. Simmer, barely bubbling, for 75 minutes.
Meanwhile simmer the small onions and the mushrooms separately in a little water with a knob of butter until tender, and keep them pale.
Lift the meat out. Strain the broth, discard the aromatics, and keep 1 litre.
Melt the butter, stir in the flour and cook 2 minutes WITHOUT colouring, then whisk in the hot broth a ladle at a time and simmer 10 minutes.
Take the pan OFF the heat. Whisk the yolks and cream together, stir in a ladle of the hot sauce, then pour that back into the pan and stir. Add lemon, salt and white pepper.
💡 Off the heat, and tempered first. Yolks added straight to a simmering sauce scramble into threads, and there is no whisking that back out.
Return the meat, onions and mushrooms, warm through without boiling, and serve with rice or steamed potatoes.

💡 Советы

Blanquette means 'little white one'. Every instruction in it — no searing, white pepper, pale vegetables, sauce off the heat — exists to protect that colour.
It reheats well but never above a simmer. Boiled, the egg-yolk sauce splits and cannot be brought back.