description Blanquette de Veau Overview
Blanquette de veau is a classic French veal stew characterized by its white sauce, created by using light-colored ingredients and omitting the browning of the meat. The veal is simmered slowly in water or stock with aromatics like carrots, onions, and bouquet garni until tender. The sauce is then thickened with a roux and enriched with cream and egg yolks, resulting in a rich, delicate texture. It is considered one of the foundational dishes of French bourgeois cuisine and is typically served with mushrooms, rice, or potatoes.
help Blanquette de Veau FAQ
Why is the meat not browned before cooking Blanquette de Veau?
Unlike most traditional stews, the veal in Blanquette de Veau is intentionally not browned in oil or butter before simmering. This omission of browning ensures the meat remains pale, preserving the characteristic white color of the final sauce.
What is used to thicken the white sauce in Blanquette de Veau?
The sauce is thickened using a classic French liaison made from heavy cream and egg yolks. This mixture is stirred into the broth at the very end of cooking, away from high heat, to create a velvety texture without scrambling the eggs.
What is a bouquet garni and why is it used in this veal stew?
A bouquet garni is a bundle of herbs, typically containing parsley, thyme, and bay leaves, tied together for easy removal. It is simmered with the veal, carrots, and onions to subtly infuse the white stock with flavor without leaving stray herb pieces in the dish.
What is the historical significance of Blanquette de Veau?
Blanquette de veau is deeply embedded in French culinary history and is widely considered one of the foundational dishes of French home cooking. It is so popular that it was notably ranked as the second-favorite dish chosen by the French public in a 2011 regional poll.
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