Immerse yourself in the refined world of this revisited veal blanquette, where the tenderness of the meat harmoniously combines with the freshness of lemon and the umami of mushrooms. A comforting dish that elevates French tradition with a touch of modernity, offering a creamy and slightly tangy sauce for a memorable culinary experience. This recipe guides you step by step to guaranteed success, from the perfect cooking of the veal to the preparation of a creamy and balanced sauce. A true invitation to a culinary journey that will delight your most demanding guests.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Place the veal in a casserole and cover with cold water. Bring to a boil and skim carefully. Add the sliced carrot, studded onion and bouquet garni. Salt lightly and simmer for 1 hour over low heat.
- 2
Clean and cut the mushrooms into quarters. Sauté them in butter for 5-7 minutes until golden. Set aside.
- 3
In a saucepan, melt the butter. Add the flour and mix for 2 minutes. Pour in 50 cl of filtered broth while whisking until you get a smooth sauce.
- 4
Whisk the egg yolk with the cream and lemon juice. Off the heat, incorporate this mixture into the warmed sauce. Return the meat and mushrooms to the casserole, coat with sauce and gently reheat for 10 minutes.
- 5
Sprinkle with chopped parsley and serve with basmati rice or steamed potatoes.
- Essential skimming: A well-skimmed broth ensures a clear and refined sauce
- Critical temperature: Never bring to a boil after adding the cream and egg yolk
- Light variation: Replace cream with white cheese for a lighter version
- Advance preparation: Preparing the day before allows flavors to develop better
