Blanquette de Veau - Traditional Veal Ragout in a Creamy White Wine Sauce
A tender Blanquette de Veau is a true classic of French cuisine, captivating with its delicate flavor and velvety sauce. As a hobby cook with a soft spot for good ingredients, I know: patience when braising pays off! This dish consists of tender veal that cooks slowly in an aromatic broth, then finished with a liaison of egg yolk and cream. It is the perfect soul food for a cozy evening. Although French cuisine often seems complicated, this Blanquette de Veau is surprisingly easy to prepare when using high-quality, fresh products. Without any ready-made products, you can bring a restaurant-quality feeling directly into your own kitchen. The combination of buttery-tender veal and fine mushrooms is a feast for the palate that you must try at least once. Grab your wooden spoon and let’s prepare this savory French masterpiece step by step – meow!
Ingredients
Preparation
Cut the veal (250 g) into coarse cubes and briefly blanch in boiling water to remove impurities. Rinse afterwards.
Coarsely dice the carrot (1), the celery stalk (1), and the onion (1).
Place the meat together with the vegetables in the vegetable broth (300 ml) and simmer gently over low heat for about 60 minutes until the meat is buttery tender.
In the meantime, clean the mushrooms (100 g), halve them, and briefly sauté in some butter (30 g).
For the sauce, sweat the remaining flour (20 g) in a small pot with the remaining butter (30 g), pour in some of the cooking liquid, and let it thicken until creamy.
Whisk the cream (50 ml) with the egg yolk (1) in a cup and carefully stir into the sauce – do not let it boil again so the egg yolk does not curdle!
Add the cooked meat and the sautéed mushrooms (100 g) into the sauce, toss everything briefly, and serve.
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