France - Blanquette de Veau

Updated at: Thu, 17 Aug 2023 03:48:13 GMT

Step 1

Blanche veal. In cold pot, cover veal with water and bring to boil. Skim impurities off top of boiling water.

Step 2

Stick 3 cloves into whole large onion. Add to boiling pot

Step 3

Cut leek and clean under running water. Place bay leaf and thyme in between pieces of leek. Tie together using butchers twine to make bouquet. Add to boiling pot

Step 4

Add garlic, carrots, lemon juice to pot. Salt and pepper to taste.

Step 5

Boil for 45 min to 1 hour

Step 6

After boiled, strain liquid into container (veal stock). Discard leek and onion. Save veal meat and carrots for stew.

Step 7

In separate pan, sauté mushrooms in butter 3-5 minutes. Salt and pepper to taste

Step 8

Boil pearl onions in water until you can remove skin

Step 9

In separate pan, sauté peeled pearl onions in butter. Salt and pepper to taste.

Step 10

Make roux in separate pan/pot. Whisk flour into melted butter. Add veal stock and whisk until smooth

Step 11

In bowl add 2 egg yokes with cream. Whisk until whip cream consistency

Step 12

Add egg yoke cream into roux (*do not bring pot/pan to a boil, as this will scramble the eggs)

Step 13

Combine veal and carrots into stew. Add sautéd mushrooms and caramelized onions. Add zest of one lemon.

Step 14

Garnish with chopped chives

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