Veal Blanquette

Ingredients

• •2 lbs (900 g) boneless veal shoulder, cut into 2-inch cubes
• •4 cups (1 litre) cold water or light chicken stock
• •2 medium carrots, peeled and halved
• •1 large onion, peeled and studded with 2 cloves
• •1 bouquet garni (bay leaf, thyme sprig, parsley stems)
• •3 tablespoons (45 g) unsalted butter
• •3 tablespoons (25 g) all-purpose flour
• •2 egg yolks
• •½ cup (120 ml) heavy cream
• •1 teaspoon fine salt, plus more to taste
• •1 tablespoon fresh lemon juice

Directions

1. 1Place the veal cubes in a large heavy pot and cover with the cold water or stock. Bring slowly to a bare simmer over medium heat, skimming off all grey foam that rises to the surface for about 10 minutes, until the liquid runs clear. Do not let the pot boil hard at any point.
2. 2Add the carrots, clove-studded onion, bouquet garni, and salt. Reduce heat to low, cover, and simmer gently for 60 minutes, until the veal is completely tender when pierced with a fork.
3. 3Lift the veal out with a slotted spoon and set aside. Strain the cooking liquid through a fine sieve, discarding the vegetables and bouquet garni. Measure out 2 cups (480 ml) of the hot braising liquid and reserve.
4. 4In the same pot, melt the butter over medium-low heat. Whisk in the flour and cook, stirring constantly, for 2 minutes without letting it colour — this is a white roux.
5. 5Gradually whisk the reserved hot braising liquid into the roux, a ladleful at a time, until a smooth velouté forms. Simmer gently, stirring often, for 8 minutes until the sauce coats a spoon and no raw flour taste remains.
6. 6In a small bowl, whisk together the egg yolks and heavy cream. Remove the pot from the heat and slowly ladle a cup of the hot velouté into the yolk mixture while whisking constantly to temper it, then pour everything back into the pot and stir to combine. Do not return to a boil.
7. 7Add the reserved veal back to the sauce, stir in the lemon juice, and adjust seasoning with salt. Reheat gently over the lowest heat if needed, stirring, until the meat is warmed through. Serve immediately or cool and refrigerate in an airtight container for up to 3 days.

💡 Never let the sauce boil after adding the egg-yolk liaison or it will curdle; keep the heat at the gentlest possible simmer when reheating leftovers.

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