An unmissable classic of French cuisine, this blanquette is a generous casserole where tender veal bathes in a creamy and velvety sauce. Pearl onions and mushrooms add a delicate sweetness that makes it the quintessential family meal, best enjoyed with rice or fresh pasta.
⏱️120 min
📊Medium
👥6 servings
🍽️Main
familyfestivebudget-friendly
Ingredients
1.2 kgveal cubes (shoulder or breast)
250 gpearl onions
300 gbutton mushrooms
2 piècescarrot
1 piècebouquet garni (thyme, bay leaf, parsley)
750 mlveal stock or chicken broth
60 gbutter
40 gflour
3 piècesegg yolks
150 mlheavy crème fraîche
1 cuillère à soupelemon juice
1 pincéesalt and white pepper
Instructions
1BLANCH THE VEAL: Cut the veal into regular 4-5 cm cubes. Place them in a large pot of cold water with a pinch of salt. Bring to a boil over high heat, then let boil for 5 minutes. Drain and rinse under cold water to remove impurities that cloud the sauce. This step is essential to achieve a blanquette with a pure, pearlescent white color, characteristic of a true traditional blanquette.
2PREPARE THE VEGETABLES: Peel the pearl onions while keeping part of the root intact so they don't fall apart. Cut the carrots into thick 2 cm chunks. Clean the mushrooms by wiping them with a damp cloth, then cut them in half if small or into quarters if larger. Soak them lightly in water with lemon juice to prevent them from darkening.
3COMPOSE THE COOKING LIQUID: In a large cast iron or ceramic casserole, pour the blanched veal with the bouquet garni. Cover generously with hot veal stock (approximately 750 ml). The important thing is that the meat is just covered. Bring to a simmer over medium-low heat. The temperature should be around 85-90°C: you should only see a few small bubbles rising to the surface, never vigorous boiling which could make the meat tough.
4COOK THE MEAT AND VEGETABLES: Let simmer for 45 minutes over very low heat. After 25 minutes, add the pearl onions and carrots. Continue cooking at a gentle simmer. Check the veal's doneness: the cubes should be tender when pierced with a fork but still firm, not disintegrating. At 45 minutes, the meat should be tender. About 10 minutes before the end, add the mushrooms that have been briefly sautéed in a pan with a knob of butter so they don't blacken.
5PREPARE THE CREAM LIAISON: In a bowl, thoroughly mix the 3 egg yolks with the heavy crème fraîche using a fork or small whisk. Slowly pour 200 ml of hot broth from the casserole into this mixture while constantly stirring with a whisk. This precaution prevents the eggs from cooking abruptly, which would create lumps. The mixture should become smooth and homogeneous, pale cream in color.
6MAKE THE WHITE ROUX: In a saucepan, melt the butter over low heat without letting it brown. Once it is foamy, sprinkle the flour in a fine rain while constantly stirring with a wooden spoon. Continue stirring for 2-3 minutes without letting the roux brown: it should remain pearlescent white. Gradually pour in 300 ml of hot broth while stirring vigorously to prevent lumps. You will obtain a smooth and thick sauce. Let thicken for 3 minutes over low heat.
7FINALIZE THE SAUCE: Pour this creamy sauce into the casserole with the meat and vegetables. Mix gently but thoroughly. Bring to a simmer over low heat. Pour the prepared egg-cream liaison in a thin stream while constantly stirring with a wooden spoon. Continue stirring for 5 minutes without stopping, making sure the sauce never boils (it should remain just simmering at 85°C). The sauce should thicken slightly, become glossy and silky. If it seems too thick, gently thin it with hot broth.
8SEASON AND SERVE: Taste and adjust seasoning with fine salt and freshly ground white pepper (white pepper has a more refined taste). The blanquette should be flavorful yet delicate. Pour the blanquette into a warm gratin dish or serving casserole. Sprinkle with a little fresh chopped flat parsley. Serve immediately accompanied by creamy white rice cooked in broth, or buttered fresh pasta, or small steamed potatoes.