Old-Fashioned Veal Blanquette
France's favourite winter braise: veal (shoulder and breast) cooked at a bare simmer in an aromatic broth, with mushrooms and pearl onions, finished with the famous white sauce — roux-thickened, then enriched with egg yolks and cream and lifted with lemon. "À l'ancienne" refers precisely to that double liaison — an absolute classic of French home cooking.
Original recipe : 750g
Ingredients
- 1.2 kg stewing veal (shoulder and breast)
- 2 carrots
- 1 large onion studded with 4 cloves
- 1 leek (white part)
- 1 celery stick
- 1 bouquet garni (thyme, bay, parsley)
- 250 g button mushrooms
- 12 pearl onions
- 40 g butter + 40 g flour (roux)
- 3 egg yolks
- 200 ml cream
- ½ lemon
- Salt, pepper
Method
- 1Put the veal in a casserole, cover with cold water and bring slowly to a simmer, skimming carefully.
- 2Add the carrots, clove-studded onion, leek, celery, bouquet garni and salt. Cook at a bare simmer (85–90 °C) for 1 h 45 to 2 h.
- 3Sauté the mushrooms in butter and glaze the pearl onions separately.
- 4When cooked, strain the broth and keep meat and vegetables warm.
- 5Make a white roux: melt the butter, add the flour, cook 2 minutes without colouring. Whisk in 500 ml strained broth and cook to a coating consistency.
- 6Off the heat, finish with the yolks beaten with the cream — never over heat (the liaison splits above 80 °C).
- 7Add a squeeze of lemon, adjust salt and pepper.
- 8Return meat, mushrooms and onions to the sauce; serve with pilaf rice.
Tips & tricks
- Starting in cold water and skimming gives a clear broth — a blanquette must never boil.
- Allow about 250 g raw meat per person on the bone, 200 g boneless.
- The yolk-cream liaison always goes in off the heat, at the very end.
Variations
- A splash of white wine in the cooking broth.
- Turkey or monkfish blanquette on the same principle.
Storage
3 days refrigerated. Reheat very gently without boiling (the liaison cannot take a boil).
Ingredient substitutions
- Butter : coconut oil, plant-based margarine or nut butter (dairy-free / vegan).
- Eggs : apple sauce (50 g per egg) or 1 tbsp ground flaxseed + 3 tbsp water.
- Cream : soy, oat or coconut cream.
- Wheat flour : a gluten-free flour blend (rice + buckwheat) or ground almonds.
What to serve it with
- A dressed green salad
- Fresh bread or a starchy side
- Roasted seasonal vegetables
- A wine matched to the dish (to taste)
Frequently asked questions
How long does it take to make "Old-Fashioned Veal Blanquette"?
Allow about 30 min of prep and 2 h of cooking, i.e. 2 h 30 min in total for 4 servings.
Is this recipe easy to make?
Its difficulty is "Medium". Following the steps in order and our tips, it stays accessible.
Can I make "Old-Fashioned Veal Blanquette" ahead and store it?
3 days refrigerated. Reheat very gently without boiling (the liaison cannot take a boil).
How many servings does this recipe make?
The quantities are for 4 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
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