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)

Name: Blanquette de Veau Recipe (Classic French Veal Stew)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: French
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 (½ cup) heavy cream; 1 tsp lemon juice; Salt and pepper; Fresh parsley, for garnish (optional)

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

Units Scale

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