Creamy Veal Blanquette: The Velvety Classic
Dive into the heart of comfort food with this veal blanquette, a timeless emblem of French cuisine. We guide you to elevate this family dish where melting pieces of meat meet tender vegetables, all coated in a velvety and delicately lemony sauce. A symphony of gentle flavors that invites conviviality and celebrates the art of slow cooking. Follow our detailed steps to perfectly master the veal cooking, the white roux preparation, and the balance of the creamy liaison. You will obtain a dish of simple elegance, warming hearts and taste buds. Served with rice or potatoes, this blanquette promises to shine at your table.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the vegetables: peel and slice the carrots. Peel the pearl onions. Clean and cut the mushrooms.
- 2
In a Dutch oven, melt 20g of butter. Brown the veal cubes in small batches on all sides. Season with salt and pepper and set aside.
- 3
In the same pot, sauté carrots and onions for 3-4 minutes. Return the veal. Cover with hot broth, add the bouquet garni. Bring to a simmer, then cover and simmer on low heat for 45 min.
- 4
Meanwhile, sauté the mushrooms in 20g of butter over high heat for 5-6 min. Drizzle with lemon juice and set aside.
- 5
After simmering, remove and strain 250ml of the broth. Melt 40g of butter, off the heat add the flour for a white roux. Return to low heat and whisk in the broth. Thicken for 2 min.
- 6
Off the heat, stir in the cream. Optionally, thicken with tempered egg yolks. Add lemon juice. Season.
- 7
Remove the meat and vegetables from the pot, add the mushrooms. Pour the sauce into the empty pot and thicken over very low heat for 3-4 min without boiling. Coat the veal, sprinkle with parsley.
- Browning: Searing the meat in small batches is essential for a beautiful color and to prevent it from releasing water.
- Simmering: The simmer should be barely visible. Too strong a boil would toughen the meat.
- Mushrooms: Cooking them separately preserves their texture and flavor, and prevents them from coloring the sauce.
- Sauce: The secret to a smooth sauce is to never let it boil after adding dairy products (cream, egg yolks).
- Serving: Serve with rice, egg pasta, or steamed potatoes. Wine pairing: dry white (Meursault) or light red (Bordeaux).
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