Veal blanquette

Veal blanquette: a classic slow-cooked stew in which tender meat simmers gently in an aromatic stock, finished with a creamy white sauce. Comforting and convivial, the Sunday lunch dish par excellence.

Preparation: 25 min  |  Cooking: 90 min  |  Servings: 6  |  Difficulty: Medium

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 424 kcal · 49 g protein · 5 g carbohydrate · 22 g fat

Ingredients

• 1 kg veal (shoulder)
• 3 carrots
• 1 onion
• 250 g mushrooms
• 1 bouquet garni
• 20 cl cream
• 1 egg yolk
• 1 lemon

Method

1. Cover the meat with cold water, skim, then add the carrots, onion and bouquet garni.
2. Simmer for 1 hour 30 minutes at a gentle bubble.
3. Fry the mushrooms and add them to the pot.
4. Off the heat, thicken the sauce with the cream, egg yolk and a squeeze of lemon.

Nutritional benefits

Veal is a lean meat and a rich source of high-quality protein. Simmered in a vegetable stock, blanquette stays reasonable if you lighten the thickening (light cream). Serve it with rice and vegetables for a complete, balanced meal.

Variations and substitutions

• Made with turkey or chicken (cheaper).
• Lighter thickening with fromage blanc.
• With baby pearl onions.
• As a one-pot dish, cooked with the rice.

Storage and making ahead

Even better reheated; keeps for 3 days and freezes (without the egg liaison).

💡 Good to know

Never boil the sauce after adding the egg yolk, or it will split. Thicken it off the heat, on a gentle warmth.

Read more

Discover more high-protein recipes · gluten-free recipes.

Foods in this recipe: veal · carrots · onion · mushrooms · bouquet garni.

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