Veal Blanquette

Try our blanquette de veau recipe, a traditional French cuisine classic. A real delight!

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Recipes > Main dishes > Veal Blanquette

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Step 1
Start by preparing the stock by boiling 500 milliliters of water and adding 2 spoonfuls of veal stock.
Mix and set aside.

Cut the veal into pieces, then heat a drizzle of olive oil in a Dutch oven and brown the meat.
Step 2
Peel and chop the carrots and onion, then add them to the veal.
Add the bouquet garni (here, thyme and bay leaves).
Step 3
Add the spoonfuls of flour one by one and mix well.
Step 4
Deglaze with white wine and pour in veal stock.
Stir and simmer, covered, for an hour, stirring occasionally.
After 60 minutes, cut the mushrooms into pieces and add.
Cook for a further 20 minutes, then remove the bouquet garni.
Step 5
Mix the egg yolk and cream in a bowl.
Add to the dish after 1 h 20 of cooking.
Step 6
Adjust the seasoning with a pinch of salt and a turn of the pepper mill.
All that's left to do is enjoy.

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Try our blanquette de veau recipe, a traditional French cuisine classic. A real delight!

Start by preparing the stock by boiling 500 milliliters of water and adding 2 spoonfuls of veal stock.
Mix and set aside.

Cut the veal into pieces, then heat a drizzle of olive oil in a Dutch oven and brown the meat.
Peel and chop the carrots and onion, then add them to the veal.
Add the bouquet garni (here, thyme and bay leaves).
Add the spoonfuls of flour one by one and mix well.
Deglaze with white wine and pour in veal stock.
Stir and simmer, covered, for an hour, stirring occasionally.
After 60 minutes, cut the mushrooms into pieces and add.
Cook for a further 20 minutes, then remove the bouquet garni.
Mix the egg yolk and cream in a bowl.
Add to the dish after 1 h 20 of cooking.
Adjust the seasoning with a pinch of salt and a turn of the pepper mill.
All that's left to do is enjoy.