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Blanquette de Veau - History and Recipe

History of Blanquette de Veau

Blanquette de veau is a classic French stew made with veal, vegetables, and a creamy white sauce. The dish is believed to have originated in the 18th century, and it quickly became a favorite of the French aristocracy. Blanquette de veau is typically served with rice, pasta, or potatoes.

The name “blanquette” comes from the French word “blanc,” which means “white.” This refers to the color of the sauce, which is made with a roux (a mixture of butter and flour) and cream. The veal is typically cut into small pieces and browned before being added to the sauce. Vegetables such as carrots, onions, and celery are also often added to the stew.

Blanquette de veau is a relatively simple dish to prepare, but it requires careful attention to detail. The key to a good blanquette de veau is to use high-quality ingredients and to cook the veal slowly until it is tender.

Preparation of Blanquette de Veau

Ingredients:

  • 2 pounds veal shoulder, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large skillet over medium heat, brown the veal in olive oil. Remove the veal from the skillet and set aside.
  3. Add the onion, carrots, celery, and garlic to the skillet and cook until softened.
  4. Stir in the flour and cook for 1 minute.
  5. Gradually whisk in the white wine and chicken broth. Bring to a simmer and cook until the sauce has thickened.
  6. Return the veal to the skillet and add the thyme, salt, and pepper. Bring to a simmer and cover.
  7. Transfer the skillet to the oven and bake for 1 hour, or until the veal is tender.
  8. Remove the skillet from the oven and stir in the heavy cream. Serve immediately.

Tips:

  • For a richer flavor, use veal stock instead of chicken broth.
  • If you don’t have a skillet that is oven-safe, you can transfer the blanquette de veau to a baking dish before baking.
  • Blanquette de veau can be made ahead of time and reheated when ready to serve.

Variations:

  • Add other vegetables to the stew, such as peas, green beans, or mushrooms.
  • Use different types of meat, such as chicken, pork, or lamb.
  • Add a splash of lemon juice to the sauce for a brighter flavor.

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