This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe
Veal Blanquette (Blanquette de Veau)
by Dana Peredo
Veal slowly cooked with vegetables in a mild broth, finished with a creamy sauce made from cream and egg yolk—a classic French stew made without browning the meat.
- Servings
- 6
- Prep
- 20 min
- Cook
- 1 hr 36 min
- Difficulty
- Medium
- Category
- Main course, Stews & casseroles
- Cuisine
- French
- Serve
- Hot
- Texture
- Creamy, Juicy
- Techniques
- SimmerBraise
- Meal
- Dinner
- Family meal
- Holiday
Tips
Don't let the sauce boil after adding the egg yolk, or it may curdle. Here's a video to help you make your dish.
Ingredients
Beef for stewing, cubed (1 kg)
No price yet
Carrot, sliced (2 pieces)
≈ $2.20 MXN
Onion, quartered (1 piece)
≈ $3.07 MXN$27.90 MXN/kg
Pearl onions (12 pieces)
No price yet
Mushrooms, quartered (200 g)
$22.00 MXN
Chicken broth (1 1/2 L)
No price yet
Bay leaf (1 piece)
No price yet
Thyme (1 teaspoon)
No price yet
Butter (3 tablespoons)
≈ $11.15 MXN
Flour (3 tablespoons)
No price yet
Whipping cream (1/2 cup)
No price yet
Egg yolk (2 pieces)
No price yet
Lemon juice (1 teaspoon)
No price yet
Salt (1 teaspoon)
≈ $0.16 MXN
Black pepper (1/2 teaspoon)
No price yet
WaatoPrice
Price reference: Guadalajara, Jalisco
Estimated cost so far
≈ $38.58 MXN
≈ $6.43 MXN per serving
5 of 15 ingredients
priced
Prices are approximate. · Last updated Oct 14, 2026
Some prices may be outdated.
Tools
Dutch oven
Knife
Cutting board
Wooden spoon
Whisk
Colander
Measuring cups
Measuring spoons
Frying pan
Steps
- 1. Blanch the meat10 min
First, cut the meat into cubes. Place it in a pot and cover it completely with cold water. Bring to a boil over high heat for 2 minutes. Then remove from heat, drain in a colander, and rinse the meat with cold water until it no longer feels sticky. Also rinse the pot before continuing.
- 2. Simmer in the broth60 min
Return the cleaned meat to the pot. Add chicken broth until the meat is covered, then add the sliced carrots, quartered onion, 1 bay leaf, and thyme. Cover and cook over low heat for 60 minutes until the pieces of meat fall apart easily when pierced with a fork.
- 3. Strain and prepare the roux5 min
Remove the meat and set it aside, covered, so it doesn’t get cold. Strain the cooking liquid through a sieve and set it aside; discard the onion, carrot, and bay leaf. In the same empty pot, melt 3 tablespoons of butter over medium-low heat. Add the flour and cook, stirring constantly with a wooden spoon for 2 minutes; the mixture should have a paste-like, foamy texture and should not turn golden brown.
- 4. Make the sauce8 min
Turn off the heat, pour the strained liquid into the pot little by little, whisking with a whisk after each addition to prevent lumps from forming. Once well incorporated, cook over low heat for 8 minutes, stirring occasionally, until the sauce thickens sufficiently.
- 5. Add mushrooms and small onions8 min
Add the halved mushrooms and the peeled pearl onions, if using, and cook over medium-low heat for about 8 minutes, until the mushrooms are tender and the onions are translucent.
- 6. Add the cream and the egg yolk3 min
In a separate bowl, whisk 1 egg yolk with the cream. Add 3 tablespoons of the hot sauce to the bowl to temper it, then pour the tempered mixture into the pot in a steady stream while whisking the sauce in the pot. Then cook over very low heat for just 2 more minutes, without letting it boil at any time; the sauce is ready when it thickens slightly.
- 7. Finish and serve2 min
Return the reserved meat to the pot and let it heat through in the sauce (without boiling) for about 2 minutes. Add the lemon juice if using, taste, and adjust the salt and pepper. Serve piping hot.
Substitutions & variations
- Don't have any beef? Chicken pieces are an easier substitute to find, although the flavor will be milder than the classic version.
You may also like
Rate this recipe
Log in to also leave a comment.
Comments (0)
Log in to leave a comment.