Blanquette de veau à l’ancienne
A comforting and flavorful traditional French dish made with tender veal and a creamy sauce, perfect for family meals.
- Prep Time: 30 minutes
- Cook Time: 135 minutes
- Total Time: 165 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Simmering
- Cuisine: French
- Diet: Non-Vegetarian
Ingredients
- 500 g sauté de veau
- 1 poireau
- 1 oignon
- 2 gousses d’ail
- 1 bouquet garni (feuille de laurier, thym et persil)
- 3 carottes
- 10 champignons de Paris
- 10 oignons grelots
- 2 clous de girofle
- Salt to taste
- Black pepper to taste
- 40 g de farine
- 30 g de beurre
- 1 jaune d’œuf
- 2 cuillères à soupe de jus de citron
- 2 cuillères à soupe de crème liquide
Instructions
- Place the sauté de veau in a large pot and cover it with cold water. Bring gently to a boil.
- Skim the broth carefully to remove impurities for a clear broth.
- Add the bouquet garni, chopped carrots, chopped leek, and whole onion with cloves. Generously season with pepper.
- Cover the pot and let simmer on low heat for about 120 minutes, maintaining a light simmer.
- Sauté the sliced mushrooms in a non-stick pan without fat until they release their water and lightly brown.
- Remove the meat and vegetables from the pot with a slotted spoon. Strain the cooking liquid to retrieve 500 ml for the sauce.
- Melt the butter in a saucepan, then add the flour all at once to create a roux.
- Gradually whisk in the broth to achieve a smooth sauce. Cook for about 10 minutes on medium heat until thickened.
- Return the meat, vegetables, and mushrooms to the pot. Drizzle with the sauce, stir gently, and let simmer for 15 minutes on low heat.
- In a small bowl, beat the egg yolk with the cream and lemon juice. Add to the pot off the heat, stirring gently for 2 minutes.
Notes
Serve hot alongside fluffy white rice for soaking up the sauce.