Blanquette de Veau

Blanquette de Veau
This French Blanquette or white veal stew is rich, creamy and herby. You can also make this stew using lamb or chicken, but either way the sauce is to die for!


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  Serves:  4 people       Print   


  • 1 kg (2 lb) veal cut into 3 cm (1½") chunks
  • 1 litre (2 pints) stock or water
  • 200 g (7 oz) button mushrooms
  • 200 g (7 oz) baby onions
  • 100 g (3½ oz) crème fraîche or double cream or thick cream
  • 3 carrots, sliced
  • 1 large leek, sliced
  • 1 large onion studded with 2 cloves
  • 1 garlic clove, peeled and halved
  • 4 tbsp butter
  • 2 tbsp plain (AP) flour
  • 2 tsp black peppercorns
  • 2 tsp sugar
  • 1 bouquet garni
  • 1 egg yolk
  • 1 tbsp fresh parsley
  • 1 tbsp fresh dill
  • 1 pinch nutmeg
  • salt
  1. Place the veal and stock in a large pan and bring to the boil. Skim off any scum that may form.
  2. Add the large onion, the sliced leek, one of the sliced carrots, the garlic, the peppercorns and the bouquet garni.
  3. Bring back to the boil, cover and simmer for about 1 hour until the veal is just tender.
  4. Meanwhile melt 1 tbsp of butter in a pan and sauté the mushrooms for 5-6 minutes until golden. Remove from the pan with a slotted spoon and place in a large bowl.
  5. Melt another tbsp of butter in the pan, add the onions, sugar and about 5 tbsp of the veal cooking liquid. Simmer gently for around 10 minutes until the liquid has evaporated.
  6. Scrape the onions and caramel into the bowl with the mushrooms.
  7. Once the veal has cooked remove the meat and place in the bowl with the onions and mushrooms. Strain the remaining liquid through a colander.
  8. Place the liquid in a clean pan and add the remaining butter and the flour. Bring to the boil whisking constanly.
  9. Add the remaining carrots and simmer gently for 10 minutes until the carrots are tender and the sauce has thickened slightly.
  10. Whisk together the crème fraîche and the egg yolk and add to the sauce. Whisk well until smooth.
  11. Add back the meat, onions and mushrooms. Season with a little salt and the nutmeg. Stir well then simmer gently for a further 10 minutes to further thicken the sauce.
  12. Stir in the fresh herbs before serving
Titli's Tips
You can make this recipe with lamb or chicken if veal is difficult to find or is expensive.

To make your own bouquet garni tie together sprigs of thyme, parsley, basil and rosemary. Include a bay leaf in there somewhere too!

You can use all dill or all parsley if you prefer, but I find a combination of the two is ideal.

Serve with a chunk of French baguette.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 472 23%
Calories from Fat 263
Total Fat 29.3g 45%
Saturated Fat 10.5g 52%
Unsaturated Fat 8.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 17.2g 5%
Dietary Fibre 1.7g 6%
Sugars 2.6g
Protein 34.8g 69%
Cholesterol 197.2mgs 65%
Percent Daily Values based on a 2,000 calorie diet.