Blanquette de Veau Recipe • Tasty Veal Stew in White Sauce! | Club Foody

 

Growing up in a French household in Québec, I obviously had many dishes made by my parents and family that came over from the old country. Most people would have never heard of them until Julia Child introduced them to North America’s Anglophones. Many recipes come to mind like Boeuf Bourguignon, Bouillabaisse, Cassoulet, Coq au Vin, Foie gras, Croque-monsieur, Gougères, Soupe à l’Oignon, and many more including this one… Blanquette de Veau!
 
What is it, you ask? Blanquette de Veau is a veal stew but not like any others. The term “blanquette” is a derivative of the word “white” which refers to the color of the sauce. It can be used with other white meats such as poultry, pork, rabbit, and so on but veal is the “stand up” choice of protein for this particular preparation as well as a culinary reference in French gastronomy.
 
To achieve a white sauce when using red meat, we have to boil it. That’s right! By boiling the meat quickly, it removes the dark color. Also during the cooking process, nothing is browned including the roux and the butter. Other light colored ingredients are added to the dish like pearl onions and mushrooms. However, I like to add carrots to the Blanquette de Veau. Although it’s not traditional, it gives another level to the dish. When seasoning, white pepper is used instead of black to keep the sauce white.
 
There’s a step I would like to mention. In the video, I show you a quick and easy way to peel pearl onions. After this step is done, we caramelize the onions in water, butter, sugar and wine. This term in French is called “glacé à blanc”. Technically, the mixture is covered with a parchment paper cut to the size of the saucepan with a small hole cut in the middle. The end results are beautiful, giving a nice shine to the onions.
 
This is exceptionally delicious! As you’ve figured out, it’s all about the sauce which is rich and packed with flavor! Back in the 18th century, it was very “bourgeois” to make Blanquette de Veau. The dish has evolved since then and is referred to as the oldest recipe of French cuisine.
 
This is a dish you want to make for the ones you truly love. Why? There are a lot of steps involved and it’s a lot of work. With Mother’s Day coming up this weekend, I wanted to bring a recipe that my mother enjoys a lot and Blanquette de Veau was my choice even though she does have a long list of “favorites”. She’s been enjoying it since she was a little girl when my grandmother was making it!
 
This Blanquette de Veau is an elegant dish perfect for special occasions including the Holidays. This classic “ragoût” is so aromatic and a great choice when you want to spoil a loved one.
Bon Appétit!
 
Here are several more French recipes for you to enjoy…
– Mille-Feuille
– Quiche Lorraine
– French Baguettes
– Coquilles St Jacques
– Gratin Dauphinois coming on April 14th, 2022
– Creamy French Eggs
– Salade Niçoise coming on January 4th, 2022
and for even more veal recipes, click on this link… Recipe Category • Beef

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/blanquette-de-veau/

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