The other day my husband brought me back from a corner of the market some excellent veal belly. Usually these kind of meats are uncommon or are asking their price, and I have to confess I wouldn’t know where to buy veal or other meats such as lamb, buffalo or even deer. The later one shouldn’t be available, meats such as deer, bore, tortoise and frog are banned and protected under the wild life act in Goa, which is a great thing of course, but for those gourmands out there who have experienced a nice tender pieces of frog legs, it it a punch in the face. Well, we are good people, follow the rules and have a common sense that those animals would be extinct if nobody would throw in some harsh rules!
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Anyway coming back to my young and tender piece of veal… The first dish ever occurring to my mind when thinking of veal is,… surprise surprise,… the blanquette de veau (translated meaning “white veal”). This traditional french recipe has made a huge impact in my childhood. I remember loving it since ever, even at the time when I had stopped eating other meats because of my distaste towards animal fats. Yes, the blanquette is one of the most traditional, fashionable, easiest and flavorful dishes out there which nobody should miss. It appears complex to the one who hasn’t cooked it before but when you think about it, it is really simple to reconstruct the recipe for anybody, even for the ones of us who haven’t dared to cook much in their life.
Remember I had mentioned countless times before, how annoyed I was that I had to cook, it was work,purgatory and no fun to me in my past. Nowadays I blame the school kitchens which have that “grey metal and nothing else is possible as a kitchen” label sticking on them. Anyway the point is, at the time when I was a huge zero in cooking, I had learned to recreate without much trouble a perfect blanquette de veau, in fact I don’t even think you have to actually learn anything. It’s as simple as that,… you cut the meat, you throw it into a pot together with carrots etc, you cover it all with water and let it cook for a while on its own. Later on, you use that meats water to make a sauce, so you just mix a few ingredients together and there you go with a sexy, trendy luscious dish which will amaze even the most grumpiest of mother in law in this world.
You need to impress your friends, family members or co worker? Here we go with a classical french dish which won’t abandon you at a time when you expect it all to work well together.
You are too busy to cook up a fabulous meal? I give you my blanquette de veau recipe as solution, as mentioned above, its one of the easiest dishes in this world.
Well, enjoy it and let me know how you liked it!
- 250 g Veal belly (or shoulder)
- ½ big Onion with 2 cloves stuck into the Onion
- 2 carrots
- 1 Tomato
- 60 g Celery root
- 1 Bay leave
- 2 Juniper berries
- pinch Salt & Pepper
- 1 bouquet garni (tied bundle of Leek and Thyme)
- ~4 cups Water
- 40 g Butter
- 40 g Flour
- 200 ml Bouillon
- 1 Yolk
- 2 Tbs cream
- Juice of a ½ Lemon
- Pinch Salt & Pepper
- Parsley to garnish
- First of all add all the ingredients mentioned above for the meat bouillon. That means the veal, veggies and herbs. Cover all the ingredients with the water and keep on a normal heat. Allow it to boil and directly take the heat down to a lower level so that the ingredients can simmer slowly for 1 hour. Skim off the fats in between while the content is cooking.
- After the meat and veggies are cooked, you prepare the roux sauce. Melt the butter in a pan and add the flour, stirring continuously on the heat, or it will burn on.
- Add the Bouillon from the meat pot and whisk it for 5 minutes on medium heat till a sauce gets formed. See that there are no bits in between. Keep aside.
- In a separate bowl mix together the Yolk, Cream, Lemon Juice, Salt and Pepper. Add the cream yolk mix to the already prepared bouillon sauce and whisk it well in over heat for 2-3 minutes.
- To serve, place the meat veggies on a plate, cover it all with the sauce and garnish with Parsley.
- Easy right?
There are countless amazing blanquette recipes out there. Do you have a recipe which you would like to share with us? A different version, a fusioned creation, a globalized blanquette?
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Even though I never come across veal, this dish would be delicious even with beef. The lemon in the sauce is what really intrigues. I wish I had been there to taste this. A new dish to me, but it appears that I have been missing out. Thanks for posting this Helene!
I haven’t had blanquette for ages! Since veal is very expensive here I often make it with marinated turkey breast which is much much cheaper.
Love your page. How cute is the banner! I don’t have a Blanquette recipe but am keen to see what people will come up with!
The sauce is so creamy. Super mouthwatering and making me hungry!!
I have heard of blanquette as a very popular meal in high class restaurants and now I understand why! It is so classy and elegant – you have presented it wonderfully my friend!
Cheers
Choc Chip Uru
Hi Helene,
I would love to try this out. Looks so delicious!
Helene, this looks amazing!! I made veal velouté recently but this looks so much better. I’ve got to make this at home.
Such a lovely, comforting dish! I made this and it was so good during winter 🙂 Yours looks lovely!
I have heard of this dish but have never tasted it! I can definitely see why it gets such rave reviews though!
I have heard of blanquette de veau…a true classic but have never had the dish. With meat so tender and the lovely sauce, it must be delicious.
What a great veal dish! The raux sauce looks so GOOOOOOOOOOOD!
This sounds amazing!! I haven’t had veal in ages and definitely don’t think I’ve had veal belly. I wish I had a blanquette recipe to share!
Hi Helene, I have to admit that I’ve never either made nor eaten blanquette de veau. I don’t eat traditional French cuisine too often. It looks tasty though – really love the look of the sauce on top!
I’m sorry I have no recipe to offer, but this does look really, really good, and easy. My kind of meal to cook, and seem like I’m an expert in front of guests;) I do love veal too!
I’ve cooked pork belly before but not veal belly. Thanks for introducing me to something new. I would love to try this xx
Hi Helene,
Your Blanquette de veau looks really good and comforting. It’s raining here, surprise surprise, so this sounds perfect today. I’ve actually never cooked veal before but you make it sound easy. Thanks for sharing:)
My hubby loves veal, so I know this dish would please him!!! Simple and classic…I love it!
This really does look impressive. Thanks for sharing!
It does sound super easy and looks so delicious. Thanks for sharing this lovely recipe. 🙂
I have to confess… I’ve never had veal! Or have a clue how to make it. But this looks mouth watering and comforting. I think I need to give it a whirl!! Oh and I’m surprised those animals are protected where you live. In the states deer are over populated, we make venison often. As for frog legs…. I know people who like them. But I just can’t bring myself to try them….
Helene, this looks amazing! I love the lemon sauce, it just tops it off perfectly!
My french husband has been asking to make blanquette de veau for ages, and I can see the appeal of the dish, looks so subtle!
I’ve never tried blanquette de veau before (please don’t ask me to pronounce it! Haha). But from your pictures and step-by-step photo… oh looks so yummy!
now I think so its time that u check it out if u r serious to visit europe one day. 😉