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Blanquette de veau (Veal Stew)

Veal stew slowly simmered in a white sauce with mushrooms


  • 1.5Kg of stewing veal, diced.

  • 1 large onion.

  • 1-2 cloves.

  • 1-2 catrrots.

  • 15 pearl unions (or 10 shallots), peeled.

  • 300grms of mushrooms.

  • 2 egg yolks.

  • 1/2 cup cream.

  • juice of 1 lemon.

  • butter.

  • salt to taste.

  • 7 cups of chicken stock.

  • 2 sprigs of thyme, 3 of parsley, 1 celery stork, 2 bay leaves.


  • 1.

    Step 1: Cut veal into dice sized cubes or strips., stick the onion with the cloves, tie celery, thyme, bay and parsley together.

  • 2.

    Step 2: Melt 3 tbl spoons of butter with some olive oil in a dutch oven/casserole dish. Add the veal, brown on all sides.

  • 3.

    Step 3: Add the carrots, onion, herbs, stock and salt.

  • 4.

    Step 4: cook over a high heat and bring to the boil. Reduce the heat, cover and simmer for 45-60 mins untill veal is very tender.

  • 5.

    Step 5: Peal the peral onions, clean the mushrooms and cut them into quaters. Melt 3 table spoons of butter in a skillet. Add the mushrooms, salt and pepper and saute untill lightly browned on all sides.

  • 6.

    Step 6: Remove the mushrooms, add 2 tablespoons of butter to the skillet and saute the onions for a few minutes (again untill slightly browned on all sides). Return the mushrooms to the skillet and keep warm.

  • 7.

    Step 7. Combine the egg yokes with the creame and half of the lemon juice in a bow.

  • 8.

    Step 8. Remove the veal, mushrooms and onions and place them all in a serving bowl.

  • 9.

    Step 9. Pour the egg yolk/cream mixture into the casserole with the meat juices, cook over a very low heat for 10 mins. DO NOT LET THIS BOIL. Add the remaining lemon juice and salt/pepper (if needed).

  • 10.

    Step 10. Pour the white sauce over the meat in the serving dish.


Blanquette de veau is usually served with rice (although I like also with patatoes). Enjoy

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