Blanquette de Veau Recipe

Blanquette de Veau Recipe

**Ingredients:**

– **For the Stew:**
– 2 lbs (900g) veal shoulder or veal stew meat, cut into large chunks
– 1 large onion, peeled and studded with 2 cloves
– 2 large carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 bouquet garni (a bundle of thyme, parsley, and bay leaves)
– 1/2 teaspoon black peppercorns
– Salt to taste
– Water (enough to cover the meat)

– **For the Sauce:**
– 4 tablespoons butter
– 4 tablespoons all-purpose flour
– 1/2 cup heavy cream
– 1 large egg yolk
– 1 tablespoon lemon juice
– Salt and pepper to taste

– **For the Garnish:**
– Fresh parsley, chopped (optional)
– Cooked mushrooms (optional)

**Instructions:**

1. **Prepare the Stew:**
– In a large pot, place the veal chunks and cover with cold water. Bring to a simmer over medium heat, then drain and rinse the veal under cold water to remove impurities.
– Return the veal to the pot and add enough fresh water to cover the meat by about an inch. Add the onion with cloves, carrots, celery, bouquet garni, peppercorns, and a pinch of salt.
– Bring to a gentle simmer, cover, and cook over low heat for about 1.5 to 2 hours, or until the veal is tender.

2. **Prepare the Sauce:**
– In a separate saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for a few minutes until lightly golden.
– Gradually whisk in 2 cups of the cooking liquid from the stew, making sure it’s smooth and free of lumps. Bring to a simmer, and cook until thickened.
– In a small bowl, whisk together the egg yolk, heavy cream, and lemon juice. Gradually whisk this mixture into the sauce, being careful not to let it boil (to prevent curdling). Season with salt and pepper to taste.

3. **Finish the Blanquette:**
– Remove the veal and vegetables from the pot and discard the onion and bouquet garni.
– Stir the sauce into the stew, mixing well to coat the meat and vegetables.
– If using, add cooked mushrooms at this stage.

4. **Serve:**
– Serve the Blanquette de Veau over rice, with fresh