Veal Blanquette
A delightful French dish featuring tender veal in a rich, creamy sauce, perfect for special occasions or cozy nights in.
Ingredients
Main Ingredients
- 1.75 lb 1¾ lb (800 g) veal (for blanquette), cut into chunks Use high-quality veal.
- 2 tbsp 2 tbsp sunflower oil
- 1 tbsp 1 tbsp flour Can be substituted with gluten-free flour.
- 4 pieces 4 carrots, sliced
- 2 pieces 2 leeks, sliced
- 1 piece 1 onion, chopped
- 1 cube 1 bouillon cube
- Salt + pepper (to taste)
- Water (enough to cover)
- 2/3 cup 2/3 cup (150 mL) crème fraîche
- 1 large 1 large egg yolk (19 g)
- 1/2 piece Juice of 1/2 lemon
Instructions
Preparation
- Heat 2 tbsp sunflower oil in a pot over medium heat. Add the veal and cook for 15 minutes.
- Stir in 1 tbsp flour. Add carrots, leeks, and onion. Cook over medium heat for 15 minutes.
- Add 1 bouillon cube, then season with salt and pepper. Cover with water, reduce to low heat, and simmer for 1 hour.
- Stir in 2/3 cup (150 mL) crème fraîche. Mix egg yolk with the juice of 1/2 lemon, then stir it into the pot to finish the sauce.
Notes
For serving, garnish with fresh herbs like parsley. Pair with rice or crusty bread. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months.