Name: Blanquette de veau (creamy veal stew)
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 6
Ingredients: 50 gram butter; 1.5 kilogram veal chuck, trimmed, cubed; 300 gram button mushrooms, trimmed; 2 onions, chopped; 2 carrots, chopped; 2 stalks celery, sliced; 2 tablespoon thyme leaves; 1 cup white wine; 3 cup chicken stock; 3/4 cup heavy cream; 1 egg yolk; 1/4 cup lemon juice

Blanquette de veau (creamy veal stew)

This French classic is comfort food at its finest.

Serves 6

Prep

30M

Cook

1H 40M

Total

2H 10M

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Ingredients

50 gram butter

1.5 kilogram veal chuck, trimmed, cubed

300 gram button mushrooms, trimmed

2 onions, chopped

2 carrots, chopped

2 stalks celery, sliced

2 tablespoon thyme leaves

1 cup white wine

3 cup chicken stock

3/4 cup heavy cream

1 egg yolk

1/4 cup lemon juice

Method

1.Melt half butter in a large saucepan on high. Brown veal in 3 batches, 3-4 minutes each. Remove from pan and set aside.

2.Melt remaining butter in same pan. Sauté mushrooms, onion, carrot, celery and thyme 4-5 minutes, until lightly golden.

3.Add wine and simmer 4-5 minutes, until reduced by half. Return veal to pan with stock. Bring to boil. Cover and reduce heat to low. Simmer, partially covered, 1 hour, until veal is tender and sauce reduced by half.

4.In a small jug, whisk cream and yolk together. Whisk in ½ cup cooking liquid until smooth. Gradually add cream mixture to saucepan, stirring until thickened (do not boil after this point). Season to taste. Stir juice through just before serving.

An egg yolk and cream liaison is a traditional French mixture used to thicken soups and stews.
Note

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Ingredients

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