Blanquette de veau is a simple and delicately flavoured French veal stew. The word “blanquette” came from the French word “blanc” which means white, as this dish is a made out of a white sauce ragout, to add to the delicate flavour and light colour the meat and butter is never browned during the cooking process.
- 1 kg veal shanks
- 2 white onions, halved
- 2 carrots, chopped
- half lemon
- 100g butter
- 20 pcs white pearl onions
- 250g brown mushrooms
- 2 tbsp flour
- 2 egg yolks
- 1/2 cup cream
- flat leaf parsley, chopped
- 1 bouquet garni (6 parsley stalks, 2 celery stalks, 1 bay leaf, 6 peppercorns, 3 thyme sprigs, placed inside muslin and tied)
- freshly ground black pepper
- In a pot add veal, white onions, lemon, bouquet garni, 1 tbsp salt and enough water to cover meat.
- Bring to a boil and simmer for 45 minutes.
- Add carrots and simmer for additional 15 minutes.
- Now remove onions, lemon and bouquet garni. You can throw this away as we will not be using them anymore.
- Using a colander, separate broth and meat. Set aside.
- Heat up a heavy pan and put 25g butter, add pearl onions and mushrooms. Pan fry for 4 minutes then set aside.
- Add the remaining butter and flour, mix until it thickens (becomes roux), add around 600 ml of stock and mix well make sure it’s free of lumps, bring to a boil then add the cooked meat, carrots, mushrooms and pearl onions. Simmer for 10 more minutes.
- Now add the cream and season with salt and pepper. Simmer for additional 2 minutes.
- Turn off heat and add egg yolks and give it a good mix, serve with chopped parsley on top.