Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Blanquette de veau (recette de Grand Mère)

Grandma's Veal Blanquette

Name: Grandma's Veal Blanquette
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: 2.6 pounds veal (neck, breast, or flank); 3 carrots; 1 leek (white part only); 2 whole onions studded with cloves + 1 onion (diced); Fresh parsley; leaves Bay; Thyme; Coarse salt; 1/2 cup dry white wine (120 ml); FOR THE SAUCE:; 1/3 cup all-purpose flour (about 50 grams) or 1/3 cup cornstarch (about 40 grams); 3/4 cup heavy cream (about 200 ml); 2 egg yolks; 5 drops lemon juice

FitFloFlo @FitFloFlo

This is a comforting recipe for rainy or cold days. A real treat for your taste buds.

FitFloFlo @FitFloFlo

This is a comforting recipe for rainy or cold days. A real treat for your taste buds.

Saved

Ingredients

1 hour 30 minutes

Serves 6 servings

2.6 poundsveal (neck, breast, or flank)
3carrots
1leek (white part only)
2whole onions studded with cloves + 1 onion (diced)
Fresh parsley
leavesBay
Thyme
Coarse salt
1/2 cupdry white wine (120 ml)
FOR THE SAUCE:
1/3 cupall-purpose flour (about 50 grams) or 1/3 cup cornstarch (about 40 grams)
3/4 cupheavy cream (about 200 ml)
2egg yolks
5 dropslemon juice

Saved

Steps

1 hour 30 minutes

1

Cut the veal into pieces and trim off any excess fat if needed.
2

Peel and wash the vegetables. Cut the carrots into small pieces. Slice the leek thinly.
3

Pour the white wine over the veal pieces, cover with cold water, and add a handful of coarse salt.
4

Add a bouquet garni with thyme, bay leaves, and parsley. Bring to a boil and skim off any foam.
5

Add the carrots, leek, the two onions studded with cloves, and the diced onion. Cover and simmer on low heat for 1 hour and 30 minutes.
6

Check if the meat is cooked. Drain the meat and keep it warm.
7

TO MAKE THE SAUCE: Melt the butter in a saucepan, whisk in the flour or cornstarch, and let it foam without browning.
8

Pour 4 cups (1 liter) of the cooking broth over the roux and stir until it comes back to a boil. Simmer on low heat for 15 minutes.
9

Whisk the egg yolks with the cream. Add this mixture to the sauce and heat for a few seconds, whisking constantly.
10

Stir in the lemon juice. When ready to serve, arrange the meat on a platter and pour the sauce over it.