Blanquette de Veau
A tender, silken veal stew in a pale, velvety sauce brightened with lemon and parsley—comforting yet refined, the kind of dish that gently announces itself at the table.
2 lb veal shoulder, cut into 1-inch cubes
4 tbsp unsalted butter
1 tbsp vegetable oil
1 yellow onion, halved
2 carrot, peeled and cut into 1-inch chunks
2 stalk celery stalk, cut into large pieces
2 clove garlic clove, crushed
3 tbsp all-purpose flour
1 cup dry white wine, divided
4 cup chicken stock
1 bay leaf
3 sprig fresh thyme
8 oz pearl onions, peeled
8 oz cremini mushrooms, halved
1 cup heavy cream
1 egg yolk
1 tbsp lemon juice
1 tsp salt
½ tsp black pepper
2 tbsp parsley, chopped
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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