Ingredients with Measurements:
- 2 lbs veal stew meat, cut into 1-inch cubes
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 egg yolks
- 2 tbsp fresh tarragon, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Whisk
- Slotted spoon
Step-by-step instructions:
1. In a large pot, melt 2 tbsp of butter over medium heat. Add the veal and cook until browned on all sides. Remove the veal with a slotted spoon and set aside.
2. In the same pot, melt the remaining 2 tbsp of butter. Add the onion, carrots, and celery and cook until the vegetables are softened, about 5 minutes.
3. Add the flour to the pot and stir until the vegetables are coated. Cook for 1-2 minutes until the flour is lightly browned.
4. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
5. After 1 hour, remove the pot from the heat and let it cool for a few minutes. In a small bowl, whisk together the egg yolks and heavy cream.
6. Slowly pour the egg mixture into the pot, whisking constantly. Return the pot to low heat and cook for 5-10 minutes until the sauce has thickened.
7. Add the veal back to the pot and stir in the chopped tarragon. Season with salt and pepper to taste.
8. Serve hot with your choice of side dishes.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 27g
Carbohydrates: 13g
Protein: 38g
Sodium: 800mg
Substitutions for ingredients:
- Chicken broth can be substituted with beef broth or vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Tarragon can be substituted with parsley or thyme.
Variations:
- Add mushrooms to the pot for a more earthy flavor.
- Use lamb or beef instead of veal for a different taste.
- Add a splash of white wine to the pot for a more complex flavor.
Tips and tricks:
- Be sure to brown the veal well before removing it from the pot. This will give the dish a richer flavor.
- Whisk constantly when adding the chicken broth to prevent lumps from forming.
- Let the pot cool for a few minutes before adding the egg mixture to prevent curdling.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a large bowl with a sprinkle of chopped tarragon on top.
Garnishes:
Chopped parsley or thyme
Pairings:
- Serve with a side of roasted vegetables or mashed potatoes.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, add a bit more flour and whisk until it thickens.
- If the sauce is too thick, add a bit more chicken broth and whisk until it thins out.
Food safety advice:
- Be sure to cook the veal to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Blanquette de Veau is a classic French dish that originated in the 19th century. It was traditionally made with veal, but can also be made with chicken or lamb.
Flavor profiles:
Creamy, savory, and slightly sweet with a hint of tarragon.
Serving suggestions:
Serve hot with your choice of side dishes.
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Region: French