French
Blanquette de Veau
“This creamy, lemon-scented veal stew with tender vegetables is the essence of French comfort food, rich yet delicately balanced.”
Veal Shoulder
Onion
Carrot
Leek
Mushroom
ButterMedium2 hours
Where it comes from
Rooted in the classic French culinary canon, the Blanquette de Veau was popularized in Parisian restaurants in the 19th century as a testament to refined home cooking.
On the Palate
What goes into it
Proteins
Fruits
Grains & Staples
Dairy & Fats
How it's made
- 1
Brown veal pieces in butter, then remove and sauté onions, carrots, leeks, and mushrooms.
- 2
Return veal to the pot, add flour to coat, and cover with water, adding bay leaf and thyme.
- 3
Simmer gently until the veal is tender and the flavors meld.
- 4
Whisk egg yolk and cream with lemon juice, then stir into the stew off-heat.
- 5
Serve hot, garnished with fresh parsley.
