4 from 1 vote
blanquette de veau
Blanquette de Veau
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Blanquette de veau is a traditional French dish known for its delicious creamy white sauce prepared with creme fraiche and egg yolks.
Course: Main Course
Cuisine: French
Servings: 4 people
Author: Mike Benayoun
  • 2 lb veal , shoulder, chest or flank, cut into large cubes
  • 1 onion , poked with whole cloves
  • 1 bouquet garni (parsley, thyme, bay leaf, sage)
  • 4 carrots , cut into large sections
  • 1 cup dry white wine
  • 10 oz. mushrooms , quartered
  • 4 tablespoons butter
  • ½ cup flour
  • ¾ cup creme fraiche
  • ½ lemon , juiced
  • 3 egg yolks
  1. Put the meat cubes in a large saucepan and cover with cold water. Bring to a boil and add salt.
  2. Skim regularly at the surface so that the broth becomes clear. After 20 minutes, add the onion stuck with cloves and the bouquet garni.
  3. Simmer for another 20 minutes, then add carrots and wine.
  4. Continue to simmer uncovered over low heat for another 45 minutes or until meat is tender. Add a little water during cooking if necessary. Remove the onion and the bouquet garni.
  5. Meanwhile, sauté the mushrooms in a frying pan for 2 minutes with a knob of butter. Add salt, pepper, add a ladle of broth and continue cooking for 5 minutes.
  6. Sauce (prepare a few minutes before serving)
  7. In a saucepan, melt the butter. Add the flour while whisking over low heat for 5 minutes.
  8. Gradually add cooking broth while whisking until a reaching a thick sauce consistency.
  9. Add creme fraiche as well as lemon juice, and continue cooking for 2 minutes.
  10. Take saucepan off the heat and add egg yolks. Whisk well to incorporate. Add this sauce back to the pan with the meat and vegetables. Add the mushrooms and gently stir to incorporate everything.
  11. Immediately serve the blanquette with rice.