Classic French Veal Blanquette Stew

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A timeless French bistro classic, this creamy white veal stew features tender braised veal, pearl onions, and mushrooms in a silky butter-and-cream liaison finished with egg yolks. Every bite balances delicate veal sweetness with the herb-scented richness of a slow-cooked velouté sauce.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 14 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 5 gSugar
• 38 gProtein
• 520 mgSodium
• 820 mgPotassium
• 95 mgCalcium
• 2.5 mgIron
• 9 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the veal and braising liquid

• 3 lbs boneless veal shoulder, cut into 2-inch pieces
• 8 cups cold water
• 2 tbsp white wine vinegar
• 4 cups low-sodium veal or chicken stock
• 1 cup dry white wine such as Sauvignon Blanc
• 1 large yellow onion, peeled and stuck with 2 whole cloves
• 2 medium carrots, peeled and halved
• 1 celery stalk, halved
• 1 leek (white and pale green parts only), split lengthwise and rinsed
• 1 bouquet garni made from 4 parsley stems, 2 thyme sprigs, and 1 bay leaf
• 1 tsp whole black peppercorns
• 1 1/2 tsp kosher salt, plus more to taste

For the glazed vegetables

• 12 oz pearl onions, peeled
• 8 oz cremini mushrooms, quartered
• 2 tbsp unsalted butter
• 1 tsp granulated sugar
• 1 tbsp fresh lemon juice
• Pinch of fine sea salt

For the white velouté sauce

• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 4 cups strained warm braising liquid from the veal

For the finishing liaison and garnish

• 2 large egg yolks
• 3/4 cup heavy cream
• 1 tbsp fresh lemon juice
• 1/4 tsp ground white pepper
• Pinch of freshly grated nutmeg
• 3 tbsp finely chopped flat-leaf parsley
• 2 tbsp chopped fresh chervil (optional)

Directions

1. Place the veal pieces in a large Dutch oven, cover with the 8 cups cold water, and add the white wine vinegar. Bring to a brisk boil over high heat and blanch for 3 minutes to draw out impurities; drain and rinse the veal thoroughly under cold running water, discarding the liquid.
2. Return the blanched veal to the pot and add the stock, white wine, clove-studded onion, carrots, celery, leek, bouquet garni, peppercorns, and 1 1/2 teaspoons salt. Bring to a gentle simmer, skim off any foam that rises, then partially cover and cook over low heat for 90 minutes, until the veal is fork-tender but still holds its shape.
3. Strain the braising liquid through a fine-mesh sieve into a bowl, reserving 4 cups. Discard the leek, celery, and bouquet garni; set the veal aside and slice the cooked carrots on the bias for garnish.
4. While the veal braises, blanch the pearl onions in salted boiling water for 2 minutes, drain, and refresh in cold water. Melt 2 tablespoons butter in a skillet over medium heat, add the onions, sugar, and a pinch of salt, cover, and cook for 8 minutes until tender and lightly glazed; transfer to a plate.
5. Add the cremini mushrooms to the same skillet with a splash of water and sauté over high heat for 5 minutes until their moisture cooks off and they turn golden. Stir in the lemon juice, then combine with the glazed onions.
6. Make the velouté: melt the 4 tablespoons butter in a saucepan over medium-low heat. Whisk in the flour and cook for 2 minutes, whisking constantly, until pale blonde. Slowly whisk in the 4 cups warm reserved braising liquid and simmer gently for 5 minutes until silky and lightly thickened.
7. Prepare the liaison: whisk the egg yolks and heavy cream together in a medium bowl. Temper by whisking 1/2 cup of the hot velouté into the yolk mixture in a thin stream, then return the tempered mixture to the saucepan and stir gently over low heat for 2 minutes—do not allow the sauce to boil. Off the heat, stir in the lemon juice, white pepper, and nutmeg.
8. Add the reserved veal, glazed pearl onions, sautéed mushrooms, and sliced braised carrots to the sauce and warm gently over very low heat for 3 to 4 minutes to heat through without breaking the liaison. Taste and adjust the salt.
9. Transfer the blanquette to a warmed serving bowl, scatter the chopped parsley and chervil over the top, and serve immediately with steamed jasmine rice, buttered egg noodles, or boiled Parisienne potatoes.

Cook’s Notes

• Blanching the veal in acidulated water is essential for a refined, clear sauce without gamy foam—do not skip this step.
• Always temper the egg-and-cream liaison slowly and whisk constantly; never let the sauce boil after the yolks are added or the velouté will break.
• Use a heavy-bottomed Dutch oven for steady, even heat so the milk-rich sauce does not scorch during the long, gentle braise.
• Strain the braising liquid through a fine-mesh sieve before making the velouté to keep the finished sauce glossy and silky.
• Classic French bistro service pairs blanquette de veau with steamed rice or boiled new potatoes to soak up the luxurious cream sauce.

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