Marmiton Blanquette De Veau | The Cake Boutique

When it comes to French cuisine, nothing beats a warm bowl of blanquette de veau. This creamy stew is made with tender chunks of veal, aromatic vegetables, and a rich, velvety sauce that is perfect for sopping up with a crusty baguette. Whether you’re looking for a cozy weeknight dinner or an elegant meal for a special occasion, this classic dish is sure to impress.

Table of Contents Show

Ingredients:

1 lb veal shoulder, cut into cubes
2 carrots, peeled and sliced
1 onion, diced
1 celery stalk, sliced
1 bouquet garni (thyme, bay leaf, parsley)
1 cup white wine
2 cups chicken stock
1 cup heavy cream
2 egg yolks
2 tbsp butter
2 tbsp flour
Salt and pepper, to taste

Instructions:

Preheat a large Dutch oven or pot over medium heat. Add the butter and melt.
Add the onions and sauté until translucent.
Add the veal cubes and brown on all sides.
Add the carrots, celery, bouquet garni, salt, and pepper. Pour in the white wine and chicken stock. Bring to a boil, then reduce the heat and simmer for 1 hour.
In a separate bowl, whisk together the egg yolks and heavy cream.
Remove the bouquet garni and discard. Ladle 1 cup of the hot liquid from the pot into the bowl with the egg yolks and cream, whisking constantly to temper the mixture.
Pour the egg yolk mixture back into the pot and stir to combine.
In a separate pan, melt the remaining butter and flour together to make a roux.
Add the roux to the pot and stir to thicken the sauce.
Serve hot with crusty bread or over rice.

Nutritional Information:

Serving Size: 1 cup
Calories: 450
Fat: 25g
Carbohydrates: 18g
Protein: 35g

Cooking Time:

Preparation Time: 15 minutes
Cook Time: 1 hour and 15 minutes

Equipment:

Dutch oven or pot
Bowl
Whisk
Knife
Cutting board
Serving bowl or plates

Serving Suggestions:

This dish pairs well with a crisp green salad and a glass of white wine. For a heartier meal, serve over mashed potatoes or with a side of roasted root vegetables.

Variations:

For a lighter version of this dish, you can substitute chicken or turkey for the veal. You can also add mushrooms or pearl onions for extra flavor and texture. For a gluten-free version, use cornstarch or another gluten-free flour to thicken the sauce.

Substitutions:

Veal can be substituted with chicken, turkey, or pork.
Heavy cream can be substituted with crème fraîche or sour cream.
White wine can be substituted with chicken or vegetable broth.
Bouquet garni can be substituted with dried herbs such as thyme, bay leaf, and parsley.

Storage:

This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally.

Tips:

Be sure to brown the veal cubes well before adding the vegetables and liquid. This will help develop a rich, deep flavor in the sauce.
Temper the egg yolks and cream mixture by slowly adding hot liquid from the pot, whisking constantly. This will prevent the eggs from curdling and ensure a smooth, velvety sauce.
Make sure the roux is fully incorporated into the sauce to avoid lumps.

Notes:

This recipe serves 4-6 people. Adjust the ingredients accordingly for a larger or smaller batch.

Frequently Asked Questions:

Can I make this dish in advance?

Yes, you can make this dish up to 2 days in advance and store it in the refrigerator. Reheat on the stove over low heat, stirring occasionally.

Can I freeze this dish?

Yes, you can freeze this dish for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove over low heat, stirring occasionally.

What can I serve with blanquette de veau?