Blanquette de Veau

Silky, tender veal braises in a delicate cream sauce enriched with pearl onions and mushrooms, creating an elegant French classic that's surprisingly approachable. The gentle poaching technique keeps the meat incredibly moist, while the aromatic vegetables build deep, comforting flavors. Perfect for impressing dinner guests without spending all day in the kitchen.

Ingredients

2 lbs veal shoulder, cut into 2-inch cubes

1 large onion, studded with 4 whole cloves

2 carrots, peeled and cut into chunks

2 celery stalks, cut into chunks

1 bouquet garni (thyme, bay leaf, parsley stems)

6 cups chicken or veal stock

8 oz pearl onions, peeled

8 oz cremini mushrooms, quartered

3 tbsp unsalted butter

3 tbsp all-purpose flour

2 large egg yolks

3/4 cup heavy cream

2 tbsp fresh lemon juice

1/4 tsp freshly grated nutmeg

Salt and white pepper to taste

2 tbsp fresh parsley, chopped for garnish

Instructions

Place the veal cubes in a large Dutch oven and cover with cold water. Bring to a boil, then drain and rinse the veal under cold water to remove impurities. This blanching step ensures a clean white sauce.

Return the veal to the pot and add the clove-studded onion, carrots, celery, and bouquet garni. Pour in the stock, adding water if needed to cover the meat. Bring to a gentle simmer over medium heat.

Reduce heat to low, partially cover, and simmer for 1 hour 15 minutes until the veal is fork-tender. Skim any foam that rises to the surface during cooking.

While the veal simmers, prepare the garnish. Sauté the pearl onions in 1 tablespoon of butter over medium heat until golden, about 8 minutes. Add the mushrooms and cook for 5 minutes more. Season lightly and set aside.

When the veal is tender, strain the cooking liquid through a fine-mesh sieve into a bowl, reserving 4 cups. Discard the vegetables and bouquet garni. Keep the veal warm.

In the same pot, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook for 2 minutes without browning to create a white roux.

Gradually whisk in the reserved cooking liquid and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce coats the back of a spoon.

In a small bowl, whisk together the egg yolks and heavy cream. Temper by slowly whisking in 1 cup of the hot sauce, then pour this mixture back into the pot while stirring constantly.

Add the lemon juice and nutmeg. Return the veal, pearl onions, and mushrooms to the sauce. Heat gently over low heat for 5 minutes, stirring occasionally. Do not boil, or the sauce will curdle.

Season with salt and white pepper to taste. Serve immediately over steamed rice or buttered egg noodles, garnished with fresh parsley.