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French Blanquette de Veau

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French blanquette de veau with creamy sauce, mushrooms, carrots, and pearl onions.
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Blanquette de veau is a French white stew prized for tender veal and a pale, gently enriched sauce.

This version poaches the veal slowly, cooks the mushroom garnish separately, and tempers the cream finish for a smooth result.

Keep the liquid at a bare simmer so the veal stays tender and the broth remains clean-tasting.

Serving Suggestions

Serve with steamed rice, buttered noodles, or small boiled potatoes and a crisp green salad.

A bowl of French veal blanquette beside the enameled casserole.

Recipe Notes

The stew can be made a day ahead; reheat it gently and add fresh parsley just before serving.

French blanquette de veau with creamy sauce, mushrooms, carrots, and pearl onions.

French Blanquette de Veau

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A gentle French veal stew with mushrooms, pearl onions, carrots, and a silky cream-and-lemon sauce.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Veal and Broth
  • 2 lb veal shoulder cut into irregular 1 1/2-inch pieces
  • 1 1/2 tsp fine salt divided
  • 1/2 tsp ground black pepper
  • 1 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 1 large yellow onion quartered
  • 2 medium carrots cut into thick coins
  • 3 cups unsalted chicken or veal stock
  • 2 sprigs fresh thyme
  • 1 whole bay leaf
Vegetables and Sauce
  • 8 oz button mushrooms halved or quartered
  • 12 whole pearl onions peeled
  • 3 tbsp unsalted butter divided
  • 3 tbsp all-purpose flour
  • 1/2 cup heavy cream
  • 1 large egg yolk
  • 1 tbsp fresh lemon juice
  • 2 tbsp flat-leaf parsley chopped

Equipment

  • Large Dutch oven
  • Medium skillet
  • Fine-mesh sieve
  • Whisk

Method
 

Poach the Veal:
  1. Season the veal with 1 teaspoon salt and pepper. Heat 1 tablespoon each butter and oil in a Dutch oven over medium heat. Turn the veal just until opaque without deep browning.
  2. Add onion, carrots, stock, thyme, and bay leaf. Bring to a bare simmer, skim the surface, cover partially, and cook gently for 65 to 75 minutes until the veal is tender.
Cook the Garnish:
  1. Melt 1 tablespoon butter in a skillet. Cook the mushrooms and pearl onions with the remaining salt for 8 to 10 minutes until tender and lightly colored. Set aside.
  2. Lift the veal and carrots from the broth. Strain the broth and measure 2 1/2 cups, adding water if needed.
Finish the Sauce:
  1. Melt the remaining 2 tablespoons butter in the Dutch oven. Stir in flour for 2 minutes without browning. Gradually whisk in the strained broth and simmer for 8 minutes until smooth.
  2. Whisk cream and egg yolk in a bowl. Temper with a ladle of hot sauce, then return the mixture to the pot over low heat. Add veal, carrots, mushrooms, and onions. Warm gently without boiling, stir in lemon juice, and finish with parsley.

Nutrition

Calories: 520kcalCarbohydrates: 20gProtein: 39gFat: 30gSaturated Fat: 16gCholesterol: 205mgSodium: 790mgFiber: 3gSugar: 7g

Notes

  • Keep the stew below a boil after adding the cream and egg yolk so the sauce stays smooth.
  • Refrigerate for up to three days and reheat gently over low heat.

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