Blanquette is an old French dish, essentially a delicate stew. In this version, the sauce turns out lighter, more aromatic, and very refined.
- 1.75 kg veal (meat)
- 750 ml stock
- 250 ml dry white wine
- 3 tbsp chopped sage (or 2 tbsp dried tarragon)
- 3 tbsp chopped parsley
- 1 large garlic clove
- 1 shallot onion
- 1 celery stalk
- 2 bay leaves
- 1/4 tsp lemon zest
- 2 tomatoes (or a small can of tomatoes in juice)
- pinch of saffron threads
- salt and black pepper
- 180 ml cream
- 2 egg yolks
- juice of 1 lemon
Place the veal pieces in a saucepan, pour in the stock and wine, and add enough water to cover the meat. Bring to a boil, then reduce the heat and simmer gently, skimming foam as needed. Add 1 tbsp each of sage (or tarragon) and parsley, along with garlic, shallot, celery, bay leaves, lemon zest, and tomatoes. Stir in half the saffron, season with salt and pepper, cover, and cook on low for 3 hours without boiling. The veal should become tender but not fall apart.
Transfer the meat to a separate plate. Skim off visible fat from the liquid, raise the heat, and reduce the sauce by half over about 10 minutes until it becomes fragrant. Remove the bay leaves, add the remaining saffron, and return the meat to the pan.
In a bowl, whisk the cream with the egg yolks. Add a ladleful of hot sauce from the pan, mix until smooth, then stir it back into the stew, stirring constantly. Simmer for another 3–4 minutes until the sauce thickens. Stir in the lemon juice. Serve sprinkled with fresh parsley.
Place the veal pieces in a saucepan, pour in the stock and wine, and add enough water to cover the meat. Bring to a boil, then reduce the heat and simmer gently, skimming foam as needed. Add 1 tbsp each of sage (or tarragon) and parsley, along with garlic, shallot, celery, bay leaves, lemon zest, and tomatoes. Stir in half the saffron, season with salt and pepper, cover, and cook on low for 3 hours without boiling. The veal should become tender but not fall apart.
Transfer the meat to a separate plate. Skim off visible fat from the liquid, raise the heat, and reduce the sauce by half over about 10 minutes until it becomes fragrant. Remove the bay leaves, add the remaining saffron, and return the meat to the pan.
In a bowl, whisk the cream with the egg yolks. Add a ladleful of hot sauce from the pan, mix until smooth, then stir it back into the stew, stirring constantly. Simmer for another 3–4 minutes until the sauce thickens. Stir in the lemon juice. Serve sprinkled with fresh parsley.
