Blanquette de Veau: Creamy French Veal Stew

• ParsleyFresh parsley, chopped, for garnish
• Carrot3 carrots, peeled and cut into large chunks
• Bay leaf2 bay leaves
• Thyme2 sprigs fresh thyme
• Mushroom200g small button mushrooms, whole or halved
• Veal800g boneless veal shoulder, cut into 4-5 cm cubes
• Water1.5 litres cold water or veal stock
• Onion2 medium onions, peeled and quartered
• Butter60g unsalted butter, divided
• Flour40g all-purpose flour
• Lemon1/2 lemon, juiced
• Cream100ml heavy cream (30% fat)
• Egg yolk2 large egg yolks
• Leek1 leek, white and light green parts, washed and sliced
• Celery1 celery stalk, cut into chunks
• SaltSalt, to taste
• PepperFreshly ground black pepper, to taste

How to Make It

• 1

  In a large Dutch oven or heavy-bottomed pot, place the veal cubes and cover them with 1.5 litres of cold water. Bring to a gentle boil over medium-high heat, skimming off any foam that rises to the surface for about 5 minutes, until the broth looks clear.

• 2

  Add the quartered onions, carrots, leek, celery, bay leaves, and thyme sprigs to the pot. Reduce the heat to low, cover, and let it gently simmer for 1 hour and 30 minutes to 2 hours, or until the veal is wonderfully tender when pierced with a fork.

• 3

  Carefully remove the veal and vegetables from the pot using a slotted spoon, setting them aside. Strain the cooking liquid through a fine-mesh sieve into another saucepan, discarding the aromatics; you should have about 750ml of rich broth.

• 4

  In the empty Dutch oven, melt 30g of butter over medium heat. Whisk in the 40g of flour and cook for 2 minutes, stirring constantly, until it forms a pale, smooth roux – avoid browning it.

• 5

  Gradually whisk the strained veal broth into the roux, a ladleful at a time, ensuring each addition is fully incorporated before adding more to prevent lumps. Bring the sauce to a gentle simmer and cook for 5-7 minutes, whisking occasionally, until it thickens to a velvety consistency.

• 6

  In a small bowl, whisk together the 2 egg yolks and 100ml of heavy cream. Take a ladleful of the hot sauce and gradually whisk it into the egg yolk mixture to temper it, preventing the eggs from scrambling. This is a crucial step for a smooth sauce!

• 7

  Remove the Dutch oven from the heat, then slowly pour the tempered egg yolk and cream mixture into the sauce, whisking continuously. Add the reserved veal and vegetables back into the sauce, along with the 200g of mushrooms. Gently reheat over very low heat for 5 minutes, ensuring it doesn't boil, as this could curdle the sauce.

• 8

  Season the blanquette generously with salt and freshly ground black pepper to taste. Stir in the juice of half a lemon, which brightens the flavors and adds a touch of acidity. Garnish with plenty of fresh chopped parsley before serving.