Ingredients with Measurements:
- 2 lbs veal shoulder, cut into 1-inch cubes
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 bouquet garni (thyme, bay leaves, parsley)
- 4 cups chicken broth
- 1 cup heavy cream
- 4 tbsp butter
- 4 tbsp flour
- 2 egg yolks
- 2 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Whisk
- Slotted spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, melt 2 tbsp of butter over medium heat. Add the veal cubes and cook until browned on all sides. Remove the veal with a slotted spoon and set aside.
2. Add the remaining 2 tbsp of butter to the pot and sauté the onion, carrots, celery, and garlic until softened.
3. Add the bouquet garni and chicken broth to the pot, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
4. In a separate bowl, whisk together the heavy cream and flour until smooth. Add the mixture to the pot and stir until well combined.
5. In a small bowl, whisk together the egg yolks and lemon juice. Slowly add a ladleful of the hot broth to the egg mixture, whisking constantly. Add the egg mixture back to the pot and stir until well combined.
6. Add the veal back to the pot and simmer for an additional 10-15 minutes, until the sauce has thickened and the veal is cooked through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 27g
Carbohydrates: 12g
Protein: 38g
Sodium: 750mg
Substitutions for ingredients:
- You can use beef or chicken broth instead of chicken broth.
- You can use half-and-half instead of heavy cream.
- You can use cornstarch instead of flour.
Variations:
- You can add mushrooms to the pot for a more earthy flavor.
- You can add pearl onions for a sweeter taste.
- You can add white wine to the pot for a more complex flavor.
Tips and tricks:
- Be sure to brown the veal well to develop a rich flavor.
- Whisk the cream and flour mixture well to avoid lumps.
- Be careful not to curdle the sauce when adding the egg mixture.
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 ladle, garnished with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Serve with crusty bread to soak up the sauce.
- Serve with a side of roasted vegetables.
Suggested side dishes:
- Roasted carrots and parsnips
- Mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken.
- If the sauce is too thick, add more chicken broth to thin it out.
Food safety advice:
- Be sure to cook the veal to an internal temperature of 160°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 is traditionally made with veal, but can also be made with chicken or lamb.
Flavor profiles:
Creamy, savory, and slightly tangy from the lemon juice.
Serving suggestions:
Serve with a glass of white wine.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Rich, Savory, Creamy, Herby, Comforting