Blanquette de Veau

Blanquette de Veau

When it's cold outside, you cannot go wrong with a pot of tender veal cheaks with winter veggies and a delicious creamy sauce. As usual, I'm a big fan of chopping everything, covering it with wine and letting it bubble away while minding my own business. If you're a lazy cook like I am, this one should be a perfect fit for you too ... and I guess your stomach will not complain.

Juliette B


  1. 1 kg Veal stew
  2. 1 Chicken stock cube
  3. 1 Bouquet garni
  4. thyme Branches of
  5. 2 or 3 carrots
  6. 1 Yellow onion large
  7. 1 Leek ,
  8. 4 mushrooms ,
  9. 3 cloves Garlic ,
  10. 1 small jar cream
  11. one lemon Juice of
  12. 1 Egg yolk
  13. Flour
  14. 25 cl White wine
  15. Salt pepper
  16. Parsley
  17. rice Steamy


120 mins
  1. Add Photo

    Brown the meat and the oinion in unsalted butter until the pieces are lightly browned. Sprinkle with 2 tablespoons flour. Stir well.

  2. Add Photo

    Add 2 or 3 glasses of water and stir. Add the bouillon cube and the bouquet garni, pour the wine and leave it to simmer.

  3. Add Photo

    Cut the carrots into slices and chop the leek and the garlic then add the meat and the mushrooms. Simmer over very low heat, stirring 1:30 to 2:00.

  4. Add Photo

    If necessary, add water occasionally.

  5. Change

    In a bowl, mix cream, egg yolks and lemon juice. Add this mixture at the last minute with a few leaves of parsley stir and serve immediately with steamy rice.

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