Blanquette de Veau Recipe

Blanquette de veau is a simple and delicately flavoured French veal stew. The word “blanquette” came from the French word “blanc” which means white, as this dish is a made out of a white sauce ragout, to add to the delicate flavour and light colour the meat and butter is never browned during the cooking process.

The traditional recipe uses veal but if you have difficulty finding veal you can also use other white meats such as pork, rabbit and chicken but that does not mean beef or lamb can’t be used, it’s not just traditional. The meat is then slowly simmered in stock with bouquet garni, onions and carrots then thickened by roux, cream and egg yolks best enjoyed with rice or potatoes.

Blanquette de Veau Cook time 1…