Blanquette de Veau is a delicious French veal stew that is made without browning the meat. It’s gently simmered in a light broth and it has a creamy sauce that is made from egg yolks and cream. This dish is soft in flavor and pale in color, which makes it very different from other French stews.
The tender veal, soft baby onions, carrots and mushrooms all melt in your mouth. It’s a dish that feels fancy, but it’s full of home style comfort.
What Is Blanquette de Veau?
Blanquette de Veau is a French white stew made with veal, usually from the shoulder, breast, or neck. The name “blanquette” comes from the word blanc, meaning white in French. This is because the meat is not browned, and the finished sauce is creamy and pale.
The veal is slowly simmered in a flavorful liquid called court bouillon (a mix of water, herbs, and aromatics). Then the broth is thickened with a mixture of egg yolks and cream, giving it a velvety finish.
Why I Love This Recipe?
I love this recipe because it’s delicious and satisfying. The veal becomes very tender, and the creamy sauce has a mild, comforting flavor that isn’t too rich.
What makes it special is the technique—it’s cooked “à blanc,” meaning no browning. This keeps the meat very delicate and the color light. I love making it for Sunday lunch or cold evenings because it feels so warming.
It also pairs beautifully with simple sides like rice, noodles, or boiled potatoes, which soak up the sauce.
Key Ingredients & Substitutions for Blanquette de Veau
Veal: Use cuts like shoulder, neck, or breast. Boneless pieces are easiest.
White Mushrooms: Clean and slice or quarter them.
Baby Onions: Or pearl onions, peeled.
Carrot and Leek: For flavor in the broth.
Herbs: Bay leaf, thyme, and parsley stems.
Cream and Egg Yolks: Thicken the sauce and make it smooth.
Butter and Flour: Used to make a roux for the sauce base.
Lemon Juice: Brightens the final taste.
Equipment You’ll Need
- Large Dutch Oven or Pot: For simmering the veal.
- Strainer: To remove aromatics from the broth.
- Medium Saucepan: For reheating vegetables or thickening the sauce.
- Whisk: For blending egg yolks and cream.
- Slotted Spoon: To handle delicate meat and onions.
Step-by-Step Instructions for Blanquette de Veau
Step 1: Cook the Veal
- Prepare the Veal: Cut 1.5 kg (3.3 lbs) of veal into bite-sized pieces.
- Start the Simmer: Place veal in a large pot. Cover with cold water and bring to a gentle boil. Skim off any foam.
- Add Aromatics: Add 1 chopped carrot, 1 sliced leek, 1 onion, 2 bay leaves, 2 sprigs thyme, and parsley stems. Simmer gently for 1.5 to 2 hours until veal is fork-tender.
Step 2: Cook Mushrooms and Onions
- Baby Onions: In a pan, cook peeled baby onions in a little butter and water with a pinch of sugar and salt. Cover and simmer until soft and glazed.
- Mushrooms: In the same pan, sauté mushrooms in butter until tender. Set both aside.
Step 3: Make the Sauce
- Strain Broth: Remove meat and strain the broth. Measure about 3 cups (750ml).
- Make a Roux: In a saucepan, melt 3 tbsp butter. Stir in 3 tbsp flour. Cook for 1–2 minutes.
- Add Broth: Slowly whisk in the strained broth to make a smooth, thickened sauce. Simmer for 10 minutes.
Step 4: Finish with Cream and Yolks
- Mix Cream and Yolks: In a bowl, whisk 2 egg yolks with ½ cup (120ml) heavy cream.
- Temper and Add: Slowly whisk some warm sauce into the egg mix, then stir it back into the pot. Heat gently—do not boil.
- Add Lemon Juice: Stir in 1 tsp lemon juice for brightness.
Step 5: Assemble and Serve
- Combine Everything: Return veal, onions, and mushrooms to the sauce. Warm gently until heated through.
- Serve: Spoon over rice, buttered noodles, or potatoes. Garnish with chopped parsley if you like.
Expert Tips for the Best Blanquette de Veau
Don’t brown the meat—the white look is traditional.
Skim the broth while simmering to keep the sauce clean. You can use a sieve or a spoon to do it.
Use gentle heat when adding egg yolks so the sauce doesn’t split.
Prep the sauce ingredients while the meat simmers to save time.
Serving Suggestions
Blanquette de Veau is best with plain white rice, buttered egg noodles, French baguette or boiled potatoes. The mild flavor of the sauce works well with simple sides.
A glass of dry white wine like Chardonnay or a light red like Pinot Noir also goes well. Serve with a light salad or green beans to complete the meal.
Make-Ahead and Storage
- Make-Ahead: The stew can be made 1 day ahead. Reheat gently without boiling.
- Storage: Keep in the fridge for up to 3 days in a sealed container.
- Freezing: You can freeze the stew, but the sauce texture may change. Best fresh.
Frequently Asked Questions (FAQ)
Can I use chicken instead of veal?
Yes! Chicken thighs work well and still give a mild, tender stew.
What does “à blanc” mean?
It means the meat is not browned—it’s cooked gently for a pale, creamy stew.
Can I make this in a slow cooker?
Yes, cook the veal and aromatics on low for 6–7 hours, then finish the sauce separately on the stove.
Blanquette de Veau Recipe (Classic French Veal Stew)
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
Description
Blanquette de Veau Recipe A creamy and comforting French veal stew, made without browning the meat. Tender veal, mushrooms, and baby onions are served in a rich white sauce made with cream and egg yolks.
Ingredients
- 1.5 kg (3.3 lbs) veal shoulder or neck, cut into chunks
- 1 large carrot, peeled and chopped
- 1 leek, sliced
- 1 onion, peeled
- 2 bay leaves
- 2 thyme sprigs
- A few parsley stems
- 200g (7 oz) baby onions or pearl onions, peeled
- 200g (7 oz) white mushrooms, cleaned and halved
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 750ml (3 cups) veal or chicken broth (from the simmering liquid)
- 2 egg yolks
- 120ml (1/2 cup) heavy cream
- 1 tsp lemon juice
- Salt and pepper
- Fresh parsley, for garnish (optional)
Instructions
- Simmer the Veal: Put veal in a large pot. Cover with cold water. Bring to a gentle boil and skim off any foam. Add carrot, leek, onion, bay leaves, thyme, and parsley. Simmer gently for 1.5–2 hours until tender.
- Cook the Onions and Mushrooms: In a small pan, cook baby onions with a bit of butter, water, and a pinch of sugar until soft and golden. Sauté mushrooms separately in butter until tender. Set both aside.
- Make the Roux: Strain the veal broth and measure 750ml. In a saucepan, melt butter and whisk in flour. Cook for 1–2 minutes. Slowly whisk in broth to make a smooth sauce. Simmer for 10 minutes.
- Cream and Yolks: In a bowl, whisk cream and egg yolks. Slowly add a little warm sauce to the yolks, then pour everything back into the saucepan. Whisk gently over low heat until thick and glossy. Do not boil. Add lemon juice.
- Assemble: Return veal, onions, and mushrooms to the sauce. Reheat gently. Season with salt and pepper.
- Serve: Spoon over rice, noodles, or potatoes. Garnish with parsley if desired.
Notes
Use boneless veal for easier prep and serving.
If you don’t have baby onions, use regular onions cut into small wedges.
Don’t let the sauce boil after adding the egg yolks—keep the heat low and stir constantly.
Leftovers taste even better the next day.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main dish
- Cuisine: French
Nutrition
- Calories: 530 kcal
- Sugar: 4g
- Fat: 35g
- Saturated Fat: 17g
- Carbohydrates: 12g
- Protein: 42g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
