Veal Blanquette
6 servings
120 minutes
Blanquette of veal is a classic French dish embodying the tenderness and refinement of gastronomy. Its history traces back to the ancient tradition of braising meat in white sauce, giving it a soft, silky flavor. In this recipe, tender pieces of veal are slowly simmered with onions, garlic, and aromatic spices, then combined with a rich creamy sauce enriched with lemon and mushrooms. The result is an exquisite dish with a delicate balance of acidity and creamy depth. Blanquette is perfect for a cozy family dinner or festive gathering, complemented by a glass of white wine and fresh baguette.
1
Cut the meat into pieces 2 cm thick.
2
Pour cold water into the pot and bring to a boil.
3
Boil on low heat for 15 minutes.
4
Add 2 heads of onion, garlic, pepper, and dill.
- Onion: 3 heads
- Garlic: 2 cloves
- Black peppercorns: 12 pieces
- Dill: 1 bunch
5
Keep on low heat for 90 minutes.
6
Melt 30 grams of butter with sugar and a pinch of salt.
- Butter: 100 g
- Wheat flour: 70 g
7
Add lemon juice and the liquid from the mushrooms.
- Lemon: 1 piece
8
Bring to a boil and add chopped onion and mushrooms.
- Onion: 3 heads
- Canned champignons: 1 jar
9
Simmer on low heat for 6 minutes.
10
Remove the meat and dry it.
11
Remove the onion and spices.
12
Strain the broth.
13
Melt 60 grams of butter with flour and pour in the broth.
- Butter: 100 g
- Wheat flour: 70 g
14
Mix and pour in the cream whipped with the yolk.
- Cream: 1 glass
- Egg yolk: 1 piece
15
Put the meat and mushrooms.
- Veal tenderloin: 900 g
- Canned champignons: 1 jar
16
Simmer for 5 minutes.