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Discovering the veal blanquette

Discovering the veal blanquette


Discovering the veal blanquette

French cuisine continues to dominate the world, to the delight of connoisseurs and connoisseurs. We are going to discover today a typical dish of France the veal blanquette.

The story of the veal blanquette

The origin of the dish has been lost over time, though some argue that the name is due to the white color of the sauce others relate to the name to a specific locality. For this article we
let’s focus instead on the components of the dish and its preparation.


Each region that takes ownership of the dish brings its personal touch but we will present it traditionally for 4 people, free to add other supplements.

  • 1 kg of veal (preferably breast or shoulder)
  • 1 onion
  • 1 big carrot
  • 4 cloves
  • 4 bay leaves
  • 50 g of butter
  • 2 tablespoons flour
  • 1 branch of thyme
  • 6 white mushrooms from Paris
  • 1 tablespoon of lemon
  • 2 egg yolks
  • 30 l whole liquid cream
  • 20 baby onions
  • Salt
  • Pepper
  • Grated nutmeg

Preparation of the stew

  • Cut the meat into chunks and the carrot into sections
  • Cut the onion into 2 and the mushrooms into 4
  • Press two cloves into each piece of onion
  • Heat the casserole over high heat and put in the 40 g of butter
  • When the butter melts and crackles put the pieces of meat
  • Well salt and pepper
  • Leave all this golden mixture completely
  • Leave the casserole open so that the juice that forms evaporates and sprinkle with the
  • 2 tablespoons flour
  • Mix the flour with the meat before adding water until the meat is completely covered
  • Add the two pieces of onion, laurels and thyme
  • Lower the heat and let boil for 2h30. Mix from time to time
  • When the meat is well cooked and tender remove it from the casserole and the onion, bay leaf and thyme. Set them aside
  • Put the carrots, the baby onions and the mushroom in the casserole
  • Pour the cream and let simmer for 30 minutes
  • Remove the carrots, onions and mushroom from the casserole and put them with the meat
  • Add the nutmeg before salt and pepper again the sauce to season well
  • Beat the two egg yolks with a ladle of sauce in a bowl
  • Pour in the tablespoon of lemon and stir well.
  • Put this mixture back into the casserole while whisking the sauce well
  • Add the remaining butter in the sauce and mix well
  • Put the meat and all the rest in the sauce and leave on a low heat

Serve hot

You can accompany it with rice, pasta or potatoes;
Enjoy your meal !

Discovering the veal blanquette

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