Blanquette de veau is such a popular dish that everyone knows it and has tried it at least once. But few people know its origins.
Many regions claim the origin of blanquette (Ile de France, Lyonnaise region, Picardie, Burgundy…). There are also a number of variations. But in reality, it’s hard to know where it really comes from.
Historians believe the recipe was created by mixing leftover roast veal to serve as an appetizer. This is what cook Viencent de la Chapelle wrote in 1735. It was then served as a starter with mushrooms and onions. It wasn’t until the end of the 19th century that it was presented as we know it today, simmered in a broth and accompanied by a white sauce that gave it its name “blanquette”.
Historians believe the recipe was created by mixing leftover roast veal to serve as an appetizer. This is what cook Viencent de la Chapelle wrote in 1735. It was then served as a starter with mushrooms and onions. It wasn’t until the end of the 19th century that it was presented as we know it today, simmered in a broth and accompanied by a white sauce that gave it its name “blanquette”.
Which meats to use for blanquette?
The most famous blanquette is, of course, veal blanquette. The cuts used are those that require slow cooking, such as collar, shoulder, flank or tendron. Blanquette can also be made with any other meat: chicken, turkey or veal leg. In this case, you’ll need to adjust the cooking time until the meat melts in your mouth.
French Veal Stew: Blanquette de Veau
Ingredients
Instructions
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Place 40g butter (of the 60g) in a casserole dish over fairly high heat. When it crackles, add the pieces of veal sauté and the 2 finely chopped onions. Add salt, pepper and nutmeg.
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Lightly brown the meat. If there are any juices, let them evaporate. When the meat is well seared on all sides, add the two tablespoons of flour. Stir carefully with a spoon to distribute the flour evenly in the casserole. While stirring, gradually add cold water. Add enough to completely cover the meat.
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Add the bay leaves, thyme sprigs and bouillon cubes.
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Cut an onion in half and prick each half with two cloves. Place in the juice. Close the lid and turn the heat down to minimum to maintain a gentle boil. Cook for 1 hour and 45 minutes, stirring occasionally.
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After this time, check the meat for doneness. It should be very tender. If not, continue cooking. If necessary, add a little water.
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When the meat is soft, remove it from the juices, along with the onion, bay leaf and thyme. Only the meat remains.
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When the meat is soft, remove it from the juices along with the onion, bay leaf and thyme. Only the meat remains. Replace it with the chopped leek and the peeled, sliced carrots.
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Wash the mushrooms and remove part of the stem. Then cut into slices. Cook for half an hour in the casserole dish. The vegetables should be cooked through and the juice slightly reduced and smooth. Pour in the cream.
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Remove the vegetables and set them aside with the meat.
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Place the two egg yolks in a bowl. Mix them together and pour over a ladleful of hot sauce. Add the tablespoon of lemon juice. Mix well, then pour into the sauce while whisking.
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Add the remaining 20g of butter, mix well. The sauce is now smooth and ultra flavourful.
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Return the meat and vegetables to the sauce and keep warm until ready to serve.
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Serve with rice, pasta or baked potatoes, for example! You can, of course, prepare the sauce the day before and then reheat it. If the sauce is too firm and unctuous, add a little water. Blanquette de Veau is ready. Bon Appetit!
