Blanquette de veau

Name: Blanquette de veau
Total time: 10800 s
Yield: Serves 4 servings
Ingredients: 1 1/2 lbs veal (about 700 grams); 4 carrots; 2 leeks; 2/3 cup dry white wine (150 ml); Water; 2 tablespoons flour; 1 1/3 cups green peas (about 200 grams); 1 cup white mushrooms (about 150 grams); 1/3 cup heavy cream (100 ml); 1 egg yolk; 1 tablespoon mustard

melodie Jelu @melodiejelu

Blanquette is a traditional French dish made with veal simmered in a broth with carrots, leeks, onions, and a bouquet garni, then finished in a creamy white sauce with butter and white mushrooms.

melodie Jelu @melodiejelu

Blanquette is a traditional French dish made with veal simmered in a broth with carrots, leeks, onions, and a bouquet garni, then finished in a creamy white sauce with butter and white mushrooms.

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Ingredients

3 hours

Serves 4 servings

1 1/2 lbsveal (about 700 grams)
4carrots
2leeks
2/3 cupdry white wine (150 ml)
Water
2 tablespoonsflour
1 1/3 cupsgreen peas (about 200 grams)
1 cupwhite mushrooms (about 150 grams)
Sauce:
1/3 cupheavy cream (100 ml)
1egg yolk
1 tablespoonmustard

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Steps

3 hours

1

Brown the veal in a large pot. Set aside.
2

Thinly slice the leeks and cut the carrots into rounds. Sauté them in the pot. Add the white wine and cook for 2 minutes. Return the veal to the pot.
3

Sprinkle with flour and mix well. Cover with water. Simmer for 2 hours.
4

Slice the mushrooms and sauté them. Add them to the pot along with the green peas and continue cooking for 30 minutes.
5

Reduce the heat to low. In a bowl, mix the cream, mustard, and egg yolk. Add a ladle of broth and mix well. Pour the mixture back into the pot and stir. Continue cooking for 30 minutes, making sure the mixture does not boil.