Veal blanquette is a classic recipe of French gastronomy. It is an easy recipe to make but like most classic French recipes, it obviously requires a good cooking time so that the meat is tender. It is made with a white sauce composed mainly of crème fraîche, flour and butter. In this article, I offer you the best recipe for veal blanquette
INGREDIENTS
For 4 people
- 1kg of veal (ideally the shoulder)
- Salt
- 1 bouillon cube
- 1 pot of crème fraîche
- Pepper
- Salt
- 2 onions
- 2 leeks
- 25 cl of white wine
- 2 carrots
- 3 cloves of garlic
- 2 bay leaves
- 1 lemon
- 2 tablespoons flour
- 1 chicken broth
- Butter
- 1 can of mushrooms
PREPARATION
1
Start by cutting the veal into pieces of varying sizes. Then brown the meat in a saucepan with a little butter over low heat until it is browned.
2
Then add 3 glasses of water, the stock cube and the salt and bring to the boil.
3
At the same time, roughly chop the carrots, onions, leeks and garlic.
4
Add the chopped ingredients to the preparation with the bay leaves, pepper, and the juice of half a lemon. Then add half a liter of chicken stock, white wine and water to cover the meat. Mix everything together and cook for 2h30 or 3h over medium heat, stirring occasionally.
5
Towards the end of cooking, roughly chop the mushrooms. Heat a little butter in a frying pan and brown the mushrooms over a high heat for about 5 minutes. Remove from the heat and set aside.
6
After 2h30 or 3h of cooking the meat and vegetables, drain and collect the broth. Then cut the carrots into slices.
7
To prepare the white sauce, melt 40 g of butter in a saucepan then add 30 g of flour and mix well with a whisk until you obtain a smooth mixture.
8
Then add the resulting broth little by little while mixing properly to avoid lumps.
9
Add a little pepper and continue to whisk until the mixture thickens slightly and add the crème fraîche. Whisk, then add the mushrooms, pieces of veal and carrots then mix, simmer for 5 minutes then remove from the heat. Your veal blanquette is ready. Serve it with rice. As a little tip, you can reserve some of the veal broth to then use to cook the rice. It will taste better, I assure you that you will love it! 
Enjoy your meal
