Mohamed Shili This delicious and creamy Julia Child Blanquette de Veau is a classic French stew that’s both comforting and easy to prepare. Featuring tender veal simmered in a rich white sauce, it’s a versatile dish that allows you to incorporate common vegetables like carrots, leeks, or mushrooms. Perfect for a cozy dinner, this recipe brings a touch of French elegance to your table.
Ingredients Needed
For the Veal and Broth
- 2.2 lbs veal shoulder or neck, cut into large cubes
- 1 tbsp coarse salt (gros sel)
- 1 carrot, whole
- 1 onion, studded with 1 clove
- 1 leek (white part only)
- 1 celery stalk
For the Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 egg yolk
- ⅓ cup heavy cream (crème fraîche)
- 5 oz button mushrooms, cleaned
For the Traditional Garnish
- 4 carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 4 leeks (white part only), sliced
- 3.5 oz pearl onions, peeled
- 5 small button mushrooms, whole
- Salt and freshly ground black pepper
How To Make Blanquette De Veau
- Blanch the veal:Place the veal in a large pot and cover with cold water. Bring to a boil, drain, and rinse the meat under cold water.
- Simmer the veal:Return the veal to the pot, cover with fresh water, and bring to a simmer. Add salt and skim off any foam. Add the whole carrot, studded onion, leek, and celery. Cover and let simmer for 45 minutes. Strain and reserve the broth, discarding the vegetables.
- Make the sauce:In a saucepan, melt the butter over low heat. Stir in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the hot veal broth and bring to a gentle boil. Cook for 15 minutes, stirring occasionally.
- Finish the sauce:In a bowl, mix the egg yolk and heavy cream. Slowly whisk into the sauce while stirring continuously. Let thicken over low heat.
- Cook the mushrooms:Add the button mushrooms to the sauce and let simmer for 5 minutes. Season with salt and pepper.
- Prepare the vegetable garnish:Separately, cook the carrots, celery, leeks, pearl onions, and whole mushrooms in boiling salted water for 10 minutes. Drain and set aside.
- Assemble the dish:Add the veal to the sauce and gently reheat. Just before serving, mix in the cooked vegetables.
Recipe Tips
- Choose Quality Veal: Opt for fresh, tender veal shoulder or neck to ensure the meat remains juicy and flavorful after cooking.
- Properly Blanch the Meat: Blanching the veal before simmering helps remove impurities, resulting in a clearer and more refined sauce.
- Maintain a Gentle Simmer: Cooking the stew over low heat prevents the meat from becoming tough and ensures a tender texture.
- Thicken the Sauce Carefully: When preparing the roux, cook the flour and butter mixture just until it bubbles to avoid a raw flour taste, then gradually whisk in hot broth for a smooth sauce.
- Cook Vegetables Separately: Preparing the garnish vegetables separately preserves their color and texture, adding visual appeal and distinct flavors to the final dish.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover blanquette de Veau to an airtight container and store in the refrigerator for up to 3 days.
- Reheating: To reheat, place leftover blanquette de Veau in a saucepan over low heat for about 10 to 15 minutes, stirring occasionally until warmed through. Avoid boiling to maintain the sauce’s creamy consistency.
Nutrition Fact
Serving Size: 1 cup (247g)
- Calories: 288
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 120mg
- Sodium: 450mg
- Potassium: 600mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 30g
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Julia Child Blanquette De Veau
Description
This delicious and creamy Julia Child Blanquette de Veau is a classic French stew that’s both comforting and easy to prepare. Featuring tender veal simmered in a rich white sauce, it’s a versatile dish that allows you to incorporate common vegetables like carrots, leeks, or mushrooms. Perfect for a cozy dinner, this recipe brings a touch of French elegance to your table.
Ingredients
For the Veal and Broth
For the Sauce
For the Traditional Garnish
Instructions
- Blanch the veal:Place the veal in a large pot and cover with cold water. Bring to a boil, drain, and rinse the meat under cold water.
- Simmer the veal:Return the veal to the pot, cover with fresh water, and bring to a simmer. Add salt and skim off any foam. Add the whole carrot, studded onion, leek, and celery. Cover and let simmer for 45 minutes. Strain and reserve the broth, discarding the vegetables.
- Make the sauce:In a saucepan, melt the butter over low heat. Stir in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the hot veal broth and bring to a gentle boil. Cook for 15 minutes, stirring occasionally.
- Finish the sauce:In a bowl, mix the egg yolk and heavy cream. Slowly whisk into the sauce while stirring continuously. Let thicken over low heat.
- Cook the mushrooms:Add the button mushrooms to the sauce and let simmer for 5 minutes. Season with salt and pepper.
- Prepare the vegetable garnish:Separately, cook the carrots, celery, leeks, pearl onions, and whole mushrooms in boiling salted water for 10 minutes. Drain and set aside.
- Assemble the dish:Add the veal to the sauce and gently reheat. Just before serving, mix in the cooked vegetables.
Notes
- Choose Quality Veal: Opt for fresh, tender veal shoulder or neck to ensure the meat remains juicy and flavorful after cooking.
- Properly Blanch the Meat: Blanching the veal before simmering helps remove impurities, resulting in a clearer and more refined sauce.
- Maintain a Gentle Simmer: Cooking the stew over low heat prevents the meat from becoming tough and ensures a tender texture.
- Thicken the Sauce Carefully: When preparing the roux, cook the flour and butter mixture just until it bubbles to avoid a raw flour taste, then gradually whisk in hot broth for a smooth sauce.
- Cook Vegetables Separately: Preparing the garnish vegetables separately preserves their color and texture, adding visual appeal and distinct flavors to the final dish.
Julia Child Blanquette De Veau
