Blanquette de Veau: A Classic French Veal Stew in White Sauce

Blanquette de Veau, a beloved French dish, is the epitome of comfort food wrapped in culinary elegance. This traditional veal stew, characterized by its rich, creamy white sauce, brings together tender morsels of veal, aromatic vegetables, and a touch of luxury. While it may seem like a dish that requires extensive cooking skills, the process is quite straightforward and can be an exquisite addition to any dining occasion.

A Historical Touch

Blanquette de Veau has its origins deeply rooted in French gastronomy, often believed to date back to the 18th century. The term “blanquette” refers to the pale appearance of the dish, which is created by the technique of blanching – lightly boiling the meat before slow-cooking. This preparation allows the veal to retain its delicate flavor while achieving a tender texture. The dish embodies the essence of French cooking, emphasizing the beauty of simplicity through quality ingredients and careful preparation.

Ingredients You’ll Need

Making Blanquette de Veau involves using fresh, high-quality ingredients. Here’s a list to get started:

• 2 pounds of veal shoulder or stew meat, cut into chunks
• 1 onion, studded with cloves
• 2 carrots, sliced
• 1 leek, cleaned and chopped
• 3 cups of chicken or veal stock
• 1 cup of heavy cream
• 2 tablespoons of flour
• 2 tablespoons of butter
• Fresh parsley, chopped for garnish
• Salt and pepper to taste
• Optional: a few sprigs of thyme and a bay leaf for added flavor

The Cooking Process

1. Blanch the Veal: Start by placing the veal chunks in a pot of cold water. Bring it to a boil and let it bubble for a few minutes. This step helps remove impurities and makes for a cleaner broth. Once done, drain and set aside.
2. Make the Base: In a large pot, melt the butter over medium heat. Add the studded onion, carrots, and leeks, and sauté until they are soft and fragrant.
3. Combine and Simmer: Add the blanched veal to the pot, sprinkling the flour over the top. Stir to coat evenly, then pour in the stock and toss in the thyme and bay leaf. Season with salt and pepper, bringing it to a gentle simmer. Cover and let it cook for about an hour until the veal becomes tender.
4. Prepare the Sauce: Once the meat is cooked, remove it from the pot and keep it warm. Strain the remaining liquid to create a clean broth. In a saucepan, mix the heavy cream with a little of the strained broth to create a silky texture, then whisk it back into the pot, allowing it to thicken slightly over low heat.
5. Finishing Touches: When ready to serve, return the veal to the pot. Allow it to warm through, and adjust the seasoning as necessary.

Finally, garnish with freshly chopped parsley for a vibrant touch.

Serving Suggestions

Blanquette de Veau pairs beautifully with fluffy rice, creamy mashed potatoes, or crusty baguettes. A crisp green salad can round out this delightful meal, offering a refreshing contrast to the richness of the stew.

In conclusion, Blanquette de Veau is not just a dish; it’s a celebration of French culinary tradition. Its creamy comfort and delicate flavors make it an irresistible choice for cozy family dinners, festive gatherings, or special occasions. So, roll up your sleeves, embrace the kitchen, and delight in making this classic stew for your loved ones. Bon appétit!