Veal Blanquette (Veal in White Sauce)
photo by Jonathan Melendez
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 907.18 g stewing veal (Veal shoulder in cubes, strongly suggest milk fed veal)
- 14.79 ml lemon juice (fresh)
- 2 carrots (large, peeled and cut in half)
- 2 onions (small, inserted with 3 cloves each)
- 3 garlic cloves
- 2 celery ribs
- 2 bay leaves
- 1.23 ml thyme (3 sprigs if fresh)
- 4.92 ml tarragon (3 sprigs if fresh)
- 44.37 ml butter
- 44.37 ml flour
- 59.16 ml heavy cream
- 1 egg yolk
- salt and pepper
directions
- Place veal in a casserole, cover with cold water, add lemon juice and bring to a boil (since you boil the meat, I strongly suggest only first quality veal such as milk fed veal).
- Remove foam on top of water.
- When liquid becomes clear, add onion, carrots, garlic, celery, bay leaves and tyme.
- Cook at low temperature for 1 ½ hour, or until the meat is tender.
- Remove meat from water, KEEP (3 ½ cups) of cooking liquids.
- Melt butter in casserole and add flour, cook for 1 minute at low temperature, stirring occasionnaly.
- Add reserved liquids and mix well.
- Add 3 tablespoons of heavy cream, mix well.
- Add salt and pepper to taste. Add tarragon.
- Cook sauce for 8 to 10 minutes at low temperature.
- Put back meat in sauce. Simmer for 5 to 6 minutes at low temperature.
- Remove casserole from heat. Beat egg yolk with 1 tablespoon of cream, add to sauce, mix well.
- Serve with your choice of green vegetables, white rice, egg noodles or whipped potatoes.
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RECIPE SUBMITTED BY
I really enjoy cooking and discovering recipes and original flavours in foods. Apart from a few classics, I take great pleasure searching for new ideas and recipes on the net. Having been part of the health food industry for many years, my recipes tend to reflect that healthy feel.
Hope you enjoy the few recipes I’ve posted yet!
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