Blanquette de Veau Recipe

Name: Blanquette de Veau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb (675g) boneless veal shoulder, cut into 2 in (5cm) pieces; 2 onions, chopped; 2 carrots, chopped; 2 tbsp fresh lemon juice; 1 bouquet garni (6 parsley stalks, 1 celery rib, 1 bay leaf, 5 black peppercorns, 3 fresh thyme sprigs, tied in cheesecloth); Salt and freshly ground black pepper; 6 tbsp butter; 16 white pearl onions, peeled; 8 oz (225g) cremini mushrooms, quartered; 2 tbsp all purpose flour; 3 tbsp heavy cream; 1 large egg yolk; Chopped parsley, to garnish; Large flameproof casserole

Servings: persons

1 1/2 lb (675g) boneless veal shoulder, cut into 2 in (5cm) pieces
2 onions, chopped
2 carrots, chopped
2 tbsp fresh lemon juice
1 bouquet garni (6 parsley stalks, 1 celery rib, 1 bay leaf, 5 black peppercorns, 3 fresh thyme sprigs, tied in cheesecloth)
Salt and freshly ground black pepper
6 tbsp butter
16 white pearl onions, peeled
8 oz (225g) cremini mushrooms, quartered
2 tbsp all purpose flour
3 tbsp heavy cream
1 large egg yolk
Chopped parsley, to garnish
Large flameproof casserole

1
Combine the veal, onions, carrots, lemon juice, and bouquet garni in a flameproof casserole and season with salt and pepper.
2
Add enough water to cover.
3
Bring to a boil over medium heat.
4
Reduce the heat to low and simmer about 1 hour, or until the meat is tender.
5
Meanwhile, melt 2 tbsp of the butter in a frying pan over medium heat.
6
Add the pearl onions and cook, stirring occasionally, about 5 minutes, until lightly browned.
7
Add 2 tbsp of the remaining butter and the mushrooms.
8
Cook, stirring occasionally, for 5 minutes, or until the mushrooms are tender.
9
Strain the stew, reserving 2 1/4 cups of the cooking liquid.
10
Add the meat and vegetables to the mushroom mixture and cover.
11
Melt the remaining butter in a saucepan over medium-low heat.
12
Whisk in the flour and cook for 1 minute.
13
Whisk in the cooking liquid.
14
Bring to a boil, whisking often.
15
Whisk the cream and egg yolks in a bowl, and gradually whisk in 1 cup of the sauce.
16
Return to the saucepan.
17
Pour the sauce over the meat and heat without boiling, stirring gently.
18
Sprinkle with the parsley and serve hot.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lb (675g) boneless veal shoulder, cut into 2 in (5cm) pieces, 2 onions, chopped, 2 carrots, chopped, 2 tbsp fresh lemon juice, and more.

Yes, Blanquette de Veau falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blanquette de Veau

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions