A visual representation of the classic French culinary delight, Blanquette de Veau. Imagine a slow-cooked veal dish simmering in a creamy white sauce, served over a plate of buttery mashed potatoes. Sprinkle of finely chopped fresh parsley leaves on top providing a delicate green contrast. Accents of mushrooms, onions, and carrots peeking through the creamy sauce. The dish sits on a rustic wooden table, with a finely crafted wine glass filled with Chardonnay to the side, catching the ambient light of the room.

The History of Blanquette de Veau

Blanquette de Veau, a quintessential French stew made primarily from veal, cream, and a touch of lemon, represents one of the most celebrated dishes in French cuisine. Its origins are as rich and creamy as the dish itself, tracing back to the early 18th century. The term blanquette is derived from the French word blanc, indicating its characteristic white sauce. Unlike other meat dishes that are seared to develop color and flavor, the meats in a blanquette are stewed with a focus on maintaining a white, velvety sauce.

Though the exact inventor of Blanquette de Veau remains a subject of culinary debate, its first recorded recipe can be found in François Massialot’s 1691 cookbook, Le Cuisinier Royal et Bourgeois. The dish has evolved over the centuries but always remains true to its roots of simplicity and elegance. Today, it is not only a staple in French homes but also served in the finest French restaurants around the world.

Where is Blanquette de Veau Most Famous?

While Blanquette de Veau enjoys popularity across France, it holds a special place in Parisian cuisine. Paris, with its rich culinary culture, has served as the battleground for chefs to showcase their take on this classic dish. It has also gained international recognition, inviting chefs and food enthusiasts worldwide to explore its delicate flavors and textures.

Classic Blanquette de Veau Recipe

Ingredients:

  • 1 kg veal shoulder, cut into large cubes
  • 1 large onion, studded with 2 cloves
  • 1 bouquet garni (thyme, bay leaves, and parsley tied together)
  • 2 carrots, peeled and sliced
  • 200g button mushrooms, trimmed and quartered
  • 50g butter
  • 40g all-purpose flour
  • 200ml heavy cream
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:

  1. Place the veal, onion, bouquet garni, and carrots in a large pot. Cover with water. Season with salt and bring to a boil. Lower the heat and simmer for 1.5 hours or until the meat is tender.
  2. In a separate pan, sauté the mushrooms in butter until golden. Set aside.
  3. In another saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute. Gradually add 2 cups of the cooking liquid from the meat, whisking constantly to prevent lumps. Cook for a few minutes until the sauce thickens.
  4. Add the cream and lemon juice to the sauce, then season with salt and pepper. Simmer for another 2-3 minutes.
  5. Return the veal, mushrooms, and carrots to the pot. Pour the sauce over the meat and vegetables. Simmer everything together for about 10 minutes.
  6. Adjust the seasoning if necessary. Serve hot with rice or roasted potatoes.

Alternative Recipes for Blanquette de Veau

1. Blanquette de Veau with Tarragon

Add fresh tarragon leaves to the sauce for an aromatic twist on the classic recipe.

2. Slow Cooker Blanquette de Veau

Prepare the veal and vegetables as described, but transfer everything to a slow cooker after browning. Cook on low for 6-8 hours for an effortless meal.

3. Seafood Blanquette

A pescatarian version that substitutes veal with a mix of firm white fish, scallops, and shrimp, following the same method but reducing the cooking time to suit the delicate nature of seafood.

FAQ about Blanquette de Veau

What makes Blanquette de Veau white?

The combined effect of not browning the meat and the use of a flour-based, cream-enriched sauce lends the dish its characteristic white color.

Can I use other meats in a Blanquette?

Traditionally, veal is used, but chicken can be a more accessible substitute, offering a similar texture and flavor profile.

Is Blanquette de Veau gluten-free?

The recipe includes flour as a thickening agent, but it can be made gluten-free by substituting with a gluten-free flour blend.

How long can you store Blanquette de Veau?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Is it essential to use a bouquet garni?

While not essential, the bouquet garni adds depth to the flavor. If unavailable, use dried herbs tied in a cheesecloth or directly added and removed before serving.

Conclusion

Blanquette de Veau is more than just a stew; it’s a piece of French culinary heritage that has withstood the test of time. Its rich history, paired with the luxuriousness of its sauce, ensures it remains a beloved dish for anyone who appreciates the finesse of French cooking. Whether you’re a seasoned chef or a home cook looking to explore French cuisine, Blanquette de Veau offers a delightful challenge with a delicious reward.

We invite you to share your experiences with Blanquette de Veau in the comments below. Did you try one of the alternative recipes, or do you have your own twist on this classic dish? Let’s continue the conversation and deepen our appreciation for French culinary tradition together.