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Tender Creamy Veal

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A simple but time-intensive dish where tender veal and a rich sauce come together beautifully.
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alicia in the kitchen
Updated on Sun, 16 Mar 2025 14:53:20 GMT
A creamy dish with chunks of meat, mushrooms, and carrots in a velvety sauce. Pin it
A creamy dish with chunks of meat, mushrooms, and carrots in a velvety sauce. | tasteofsavor.com

Veal blanquette takes me right back to childhood. My grandma taught me this recipe with its creamy sauce that wraps around the meat and veggies so nicely. It brings back memories of family Sundays when kitchen smells made our mouths water long before we sat down to eat.

A dish close to my heart

This recipe has been with me forever. The melt-in-your-mouth meat and that slightly lemony sauce bring joy with every bite. I love dishing this up at family gatherings where everyone enjoys it so much they always want seconds.

Shopping needs

  • 1 kg of veal meat: I always pick a tender cut perfect for slow cooking.
  • 1 large leek: Nice and fresh to flavor the broth.
  • 3 big carrots: They add a touch of sweetness.
  • 10 large button mushrooms: Pick firm ones for better taste.
  • 1 herb bundle: These herbs make all the difference.
  • 4 small onions: One with cloves stuck in it is my little trick.
  • Salt and pepper: Add to your liking.
  • For my sauce: 30 g butter, 40 g flour, 600 g broth, 1 egg yolk, 2 spoons each of cream and lemon.
  • Rice: The ideal side dish.

Step-by-step blanquette guide

Starting with basics
I put my meat in the pot with cold water. Once boiling, I skim off the foam. Then I throw in my herbs and veggies and let everything simmer gently for 2 hours.
The mushrooms
I slice them and cook them in a pan until they're nice and soft.
The valuable broth
I gather everything and strain my broth. I keep 600g for my sauce.
My velvety sauce
In a pot I make a roux with butter and flour, then I add my broth bit by bit. Stirring for 10 minutes on low heat is the key.
Putting it all together
I return everything to my pot with the sauce and let it simmer a little more.
The finishing touch
I mix egg yolk, cream and lemon juice then carefully stir it in. Another 2 minutes on very low heat and it's done.
Ready to eat
I serve it hot with rice. So good.

My cooking tips

The trick to great blanquette is taking your time. I let it cook slowly so the flavors really come out. I always go for fresh seasonal veggies and I taste and season throughout the cooking process.

A creamy dish with meat, carrots, mushrooms and vegetables, served in a bowl next to rice. Pin it
A creamy dish with meat, carrots, mushrooms and vegetables, served in a bowl next to rice. | tasteofsavor.com

My tasty twists

Sometimes I switch up the mushrooms for chanterelles or oyster mushrooms. A tiny bit of nutmeg can work wonders too. And when I want a change from rice, I'll serve my blanquette with fresh tagliatelle or steamed potatoes.

Frequently Asked Questions

→ Why skim the meat at the start?
Skimming removes any impurities from the surface during the first boil. It keeps the broth clear and the sauce smooth.
→ Can I make this the day before?
Sure, cook it up to the sauce step. Add the cream-egg-lemon mix only when you're reheating. It'll make the meat even softer.
→ How do I stop the sauce from splitting?
Once the cream-egg-lemon mix is in, avoid boiling the dish. Keep the heat low and stir gently.
→ Which veal cuts work best?
Go for shoulder, breast, or flank cuts. These cook down wonderfully in slow preparations.
→ Can I freeze it?
Yes, but freeze it before the cream-egg mixture goes in. Add that when reheating for perfect texture.

Creamy Veal Stew

This comforting French classic features soft veal simmered in a creamy vegetable sauce.

Prep Time
180 Minutes
Cook Time
150 Minutes
Total Time
330 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (1 pot)

Dietary: ~

Ingredients

01 2 tablespoons of fresh lemon juice.
02 2 whole cloves.
03 4 small onions.
04 1 egg yolk.
05 Roughly 10 large button mushrooms.
06 1 large leek.
07 About 1 kg of stewing veal meat.
08 Around 3 large carrots.
09 A bunch of herbs tied together (bouquet garni).
10 30 g of butter.
11 40 g of all-purpose flour.
12 600 g of reserved cooking broth.
13 A couple of tablespoons of heavy cream.
14 Salt and black pepper to taste.
15 White rice to serve on the side.

Instructions

Step 01

Put the veal into a big pot and cover it with cold water. Boil gently, then skim off the foam that forms.

Step 02

Throw in the carrots (cut in half), the leek (cut into five pieces), whole onions (one with cloves stuck into it), and the herb bundle. Sprinkle some black pepper. Let it gently bubble away for 2 hours with the lid on. Add salt when it's almost done.

Step 03

Slice the mushrooms and cook them in a non-stick pan.

Step 04

Take out the veggies and meat. Strain the broth and save 600 g of it. Using butter and flour, make the roux and stir in the reserved broth. Let it cook for 10 minutes.

Step 05

Place the meat, veggies, mushrooms, and the sauce back into the pot. Warm everything up slowly for around 15 minutes.

Step 06

Combine the egg yolk, lemon juice, and cream in a bowl. Stir it into the pot and mix very gently on low heat for 2 minutes.

Notes

  1. Goes great with white rice.
  2. You could prep this with a Thermomix or just stick to a traditional pot.

Tools You'll Need

  • Large pot.
  • Non-stick skillet.
  • Traditional pot or Thermomix.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy products (butter, cream).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 25 g
  • Protein: 35 g