20 m + 1h20 cooking - A french classic ! Soft, lemony, meaty, and delicate, the blanquette de veau is an absolute delight ! Bon appétit !
Ingredients:
1 leek
2 carrots
1 onion
10 oz (abt 250 grams) of mushrooms
4 cloves
30 grams of butter
1 tbsp of oil
1,2 kg of veal (tendron, flank --> not too fat pieces basically)
flour
Mixed herbs (bay leaves, thyme, rosemary)
2 egg yolks
15 cl of heavy cream
1/2 lemon
The Video:
The Step by Step Recipe:
Put some water to boil (saucepan or kettle, as you want !)
Wash the leek and cut it into abt 1cm (abt 1/3 in.) thick slices, do the same with the carrots and the mushrooms (peel them !)
Peal the onion, cut it in half, and stud each half with two cloves (just push it in, it's like a nail !)
Cut your veal into bite size pieces
In a very large saucepan (use a cooking pot/dutch oven if you have one), heat up the butter and the oil, add your veal pieces and let them sizzle (not too hot ! you don't want them to brown). Season with salt and pepper
Add about 1.5 handful of flour (see photo to have a better idea of the quantity here !) and cover your veal pieces with your hot water. Add just enough water to cover all of the veal pieces
Add the carrots, the leek, the mushrooms, the two onion halves, and the herbs
Let simmer on low heat (no boiling !) for about 1h15m
Take the pieces of meat+vegetables out of the pot using a spider or a mesh strainer and place them in a dish covered with aluminium foil and in the oven just to keep them warm
Stir the two egg yolks with the cream, add the lemon juice, and season to taste with salt and pepper
Add this "liaison" to your sauce (the liquid that's left in the pot after removing the pieces of meat and vegetables !) and whisk while eating up the sauce (still no boiling here !)
After about 5-10 minutes (when the sauce is thicker), pour the sauce on the meat+ vegetables pieces
Serve with rice (usually), or boiled potatoes !
Bon appétit !
Comment if you have any question, feedbacks, or picture of your blanquette !
Passionately yours,
Anton
Comments