How to make a good blanquette?

The essential for cold evenings: a comforting veal blanquette with seasonal vegetables . The plaid awaits you ...

For 4 people.

Preparation time: 20 minutes

Cooking time: 2 hours 50 minutes


  • Peel the onion , prick it with cloves . Rinse the green leek , arrange the thyme sprigs and bay leaf inside, tie everything up.

  • Peel and rinse the carrots , cut them into sections.

  • Place the meat in a casserole dish and cover with cold water. Bring to a boil, skim if necessary. Drain the meat, discard the cooking water .

  • Return the meat to the casserole dish with the onion studded with cloves, the carrots, the bouquet garni , the piece of celery .

  • Pour in the white wine then add cold water up to it. Add salt and pepper.

  • Bring to the boil, cover the casserole dish and simmer gently for 2 hours 30 minutes.

  • Wash and dry the mushrooms , cut them into quarters, sweat them in a pan with the butter .

  • Filter the cooking broth , keep the meat and carrots warm.

  • Pour the broth into the casserole dish and reduce it to two-thirds over high heat.

  • In a small bowl , whip the crème fraîche and the egg yolks , add 1 ladle of reduced stock, emulsify the whole well.

  • Pour this sauce into the rest of the broth. Thicken everything for about 5 minutes over low heat, stirring until the sauce is smooth. Season with lemon juice , salt and pepper.

  • Add the meat, carrots and mushrooms, heat the whole thing for a few minutes on very low heat.

  • Serve with rice , steamed potatoes or pasta .


Also discover Eric Frechon's roast chicken recipe .

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