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Authentic Blanquette: Rediscovering the Old-Time Taste of Traditional Veal
Ah, veal blanquette… a true treasure of our Maison Veau Classique, this dish always takes me back to long afternoons spent at my grandparents’ house, where the sweet scent of simmering Délices de Veau perfumed the entire kitchen. Honestly, there’s nothing like a traditional blanquette to feel that little boost of comfort and indulgence that warms the soul. For those who, like me, love the meat tender to perfection, with a velvety white sauce rich in flavor, you’re in the right place!
The Ingredients of the Classic Blanquette, Whispered by Tradition Veau
Well, first of all, you should know that I prefer to take a well-chosen Tradition Veau piece of veal, not too lean to keep that melt-in-the-mouth texture I adore. Here’s what I often use, but everyone does as they like, right!
- 🧀 About 1 kg of veal (shoulder or neck, that’s usually what I have on hand)
- 🥕 3 large carrots (because I like them really tender, cut into large chunks)
- 🧅 1 large onion studded with 2 cloves (I love when the sauce has a subtle spicy hint)
- 🌿 1 bouquet garni (thyme, bay leaf, parsley – it gives all the magic to the sauce)
- 🍄 A small container of button mushrooms, just for the finishing touch
- 🥛 40 g of butter (butter lover, it’s essential!)
- 🍚 40 g of flour, to perfectly thicken the sauce
- 🍋 1 lemon, for the little zing of acidity that awakens the dish
- 🥚 1 egg yolk (yes, yes, it makes all the difference to make the sauce creamy)
- 🧂 Salt and freshly ground pepper, obviously
I always try, even in 2025, to favor seasonal and local ingredients, it immediately gives a boost to the Blanquette Flavors.
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Essential Utensils to Master the Blanquette Workshop from A to Z
So, I won’t lie to you, it requires little equipment, but you still need the basics:
- 🥘 A casserole dish or a large thick-bottomed pot (I often use my cast iron pot, it holds heat well)
- 🥄 A large wooden spoon (the best for stirring without damaging the meat)
- 🥄 A whisk, for the sauce at the end (even if I’m not great with it, I improve each time)
- 🔪 A good knife and a cutting board (it makes all the difference for chopping vegetables and meat)
- 🧅 A skimmer (well, this is a little extra to remove foam, but if you forget, it’s okay too)
Indulgent Blanquette: Homemade Step-by-Step Preparation with My Little Tips
Alright, here we go, it’s not complicated but it takes a bit of time. For me, the real secret is the gentle simmering, calm, like a little warm bath that transforms the veal into a tender delight. So here is how I proceed…
Step-by-step preparation – yes, the magic begins! ✨
First, I cut my veal into large cubes. Not too small because I want to keep a nice texture, no mush, right! Then, in my pot, I make a small cold roux: I put the butter, let it melt slowly, then hop the flour, I mix with my whisk taking my time – it’s often here that I admit to making small bubbles or lumps, no worries, the next steps fix that!
Then, I slowly pour cold water. That will be the base of my sauce. By the way, something I learned is that flour mixed with water before cooking prevents the sauce from being too runny or grainy. I add my carrots, the onion with cloves, and the bouquet garni. Salt and pepper, not too much for now, we taste later.
I drop my veal pieces into the pot. Now, patience… I cover and let it simmer over low heat. At this point, I take advantage to do something else, you know, that little moment when you feel the house filling with the Taste of Yesteryear. It must cook for at least 1h30, maybe 2h, the meat must be tender to perfection.
Towards the end, I add my mushrooms which I previously sautéed in a bit of butter. That’s the final touch that gives this very comforting Classic Blanquette feel. And just before serving, I make a mixture of cream, egg yolk, and lemon: be careful, it must not cook or it will spoil! I gently mix everything with my sauce, it gives that creamy coating I adore.
And there you go, it’s ready! Usually, the blanquette tastes better the next day… well, if you manage to keep it! Me, I admit, I often give in before then.
Tradition Veau and Tips to Enhance Your Classic Blanquette
One of the things I noticed with this recipe is that the secret is not so much complexity but the care given to the simmering. Personally, I cook it for a long time (I often have two hours ahead, it’s ideal). It really brings out the Blanquette Flavors that my Granny called the charm of a family dish.
A little trick I like is adding a pretty sprig of fresh parsley just before serving, it brightens the blanquette and gives a nice visual contrast. Sometimes I replace the mushrooms with small pearl onions, that works very well too, I assure you.
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