Ok the joke sucks!
With the cold, the veal blanquette returns.
My wife is crazy about it. I think I make it twice a month during winter.
It could be the same with you? Maybe not as much…
Anyway, I'm going to give my version. It is simple and quick to prepare. On the other hand, it needs to be cooked the day before and then reheated.
Which pieces of veal?
You can use collar, tenderloin, breast or boneless shoulder to prepare your blanquette. I also use veal tongue. But the piece that everyone agrees on is the cheek.
If you are lucky enough to find some, don't hesitate. It's a delight. It melts in your mouth, a treat. Moreover, thanks to the collagen present in this piece,
you will stay young longer!, the sauce will stick naturally. In fact, you will have less need to do it thanks to a white roux or a "beurre manié".
Which vegetables do I need?
You have to put carrots, leek white and onion studded with cloves or not. You can add celery, spring onions and button mushrooms.
I also sometimes add the following root vegetables:
- golden ball turnip
When reheating, if I find some, I add tuberous chervil, you can even add roasted chestnuts.
What should I serve the blanquette with?
In addition to the vegetables already present, you can serve it with potatoes that will have been cooked in the broth during reheating or rice.
You can also serve it with pasta if you wish. And although I have never tried it, I think the combination with creamy polenta can be a winner.
And if I don't like veal ?
You can make your blanquette with chicken, rabbit, pork or lamb. All you have to do is take the right pieces and adjust the cooking times. But it works perfectly and it's very good.
But Jean-Yves, I don't eat meat!
Blanquette can be made with fish; monkfish, sea bream, cod. You just have to make the broth, let it cool down, then add the fish to marinate it. The next day, you remove the fish and warm up the broth. Once it is hot, you dip your fish in the broth to cook it.
You can also cook only vegetables and make the sauce to eat a blanquette of vegetables.
What about that famous sauce?
As often the sauce makes for a lot in this dish.
Personally, here's how I make it.
In a saucepan, I put some cooking broth to which I add two egg yolks and cream. I gently bring it up to temperature while whisking.
Then, just before serving, I pour the juice of half a lemon.
Veal Blanquette - My wife's favorite winter dish
Veal blanquette is one of those recipes that have been gently simmered for a long time and are dear to our hearts. It warms us up during the cold months. The recipe itself is very simple to make and you can adapt it in many ways to best suit your tastes or desires.
- Prep Time: 20
- Cook Time: 270
- Total Time: 4 hours 50 minutes
- Yield: 4 peoples 1x
- Category: Veal
- Method: Slow cooking
- Cuisine: French
- 500 g boneless veal cheeks or shoulder cheeks
- 2 leek whites
- 2 carrots
- 1 onion
- 3 cloves
- 1 bouquet garni
For the sauce
- 2 egg yolks
- 10 cl of fresh cream
- ½ lemon
- 4 potatoes
- 200 g cooked rice
The day before
- Cuts the cheeks into 6 equal pieces
- Peels carrots, leeks and onion.
- Plant 3 cloves in your onion
- In a cast iron casserole, place the meat, leeks, carrots, studded onion, bouquet garni.
- Wet to height with cold water.
- Add the coarse salt
- Bring to a gentle boil, then reduce heat and simmer for 3 hours.
The same day
- Warm gently for 1h30.
- Add your peeled potatoes, 30 minutes before the end (unless you prefer to serve it with rice).
- Just before serving in a saucepan, put 50 cl of cooking stock.
- Add two egg yolks while whisking.
- Bring the sauce back to temperature over a very low heat, adding the cream.
- The sauce should be nappante.
- Just before serving, pour the lemon juice, taking care to stir
You just have to serve. I like to do it in a soup plate so that the sauce mixes well with the other ingredients.
-You can use the following pieces of veal:
- boneless shoulder
-You can replace the veal by:
- of the sheep
-Preferably use a cast iron casserole. The heat is better diffused.
-You can serve the blanquette with potatoes, rice or pasta.
- Serving Size: 4
Keywords: Blanquette, veal, slow cooking
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