Skip to content
FriendsPantry

French

Blanquette de veau

Non-vegetarian

Pieces of veal poached with aromatics, then bathed in a velvety sauce of cream, egg yolk and lemon with mushrooms and small onions. A pillar of French family cooking.

Blanquette de veau is a French stew from France, ready in about 2 hours 15 minutes and made with veal cutlet and heavy cream. It serves 6 and is rated intermediate to cook.

Start cooking
Blanquette de veau, veal in creamy white sauce with carrots, over rice
Photo: Arnaud 25 / Wikimedia Commons · CC-BY-SA-4.0
Prep
25 min
Cook
1 h 50 min
Total
2 h 15 min
Serves
6
Level
Intermediate
Calories
410

Ingredients

6 servings

For the sauce

Equipment

Method

  1. Step 1

    Cover the veal (opens in a new tab) with cold water, bring to the boil, skim well, then add the onion (opens in a new tab) with cloves (opens in a new tab), carrots (opens in a new tab), leek (opens in a new tab), thyme (opens in a new tab), bay, salt and pepper. Simmer gently, partly covered, until tender.

  2. Step 2

    Meanwhile cook the shallots (opens in a new tab) and mushrooms (opens in a new tab) in a little of the butter (opens in a new tab) with a ladle of the broth until tender and glossy.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Lift out the meat and carrots (opens in a new tab) and strain the broth. Melt the remaining butter (opens in a new tab), stir in the flour, cook for 2 minutes without colouring, then whisk (opens in a new tab) in about 600 ml of the hot broth and simmer until smooth.

    Liquid being strained through a sieve
    How it looks · Photo: Katerina Holmes on Pexels

  4. Step 4

    Whisk (opens in a new tab) the cream with the egg yolks (opens in a new tab) and lemon juice (opens in a new tab), stir in a ladle of the hot sauce, then pour it all back into the pan off the heat and stir until silky and slightly thickened.

    • 3 min
    • low heat

    Do not let it boil after adding the yolks or the sauce will curdle.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  5. Step 5

    Return the veal (opens in a new tab), carrots (opens in a new tab), shallots (opens in a new tab) and mushrooms (opens in a new tab) to the sauce and warm through gently. Scatter with parsley (opens in a new tab) and serve with rice.

    • 5 min
    • low heat
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
France · Well documentedMore food from France
Dish
Lunch · Dinner · Stews & braises · Main courses
Cooking method
Poached, Simmered
Taste
creamy, mild, citrusy
Diet
No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Low-carb · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Make-ahead · Festive & celebration
Cook more with
Veal cutlet · Heavy cream · Onion · Cloves · Carrot · Leek
Techniques
Boiling · Simmering · Poaching

Allergens

  • Contains: Milkfrom butter, heavy cream
  • Contains: Eggsfrom egg yolk
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

410 kcal per serving

Calculated

1 serving ≈ 440 g · recipe makes 6

Where the energy comes from

  • Protein 40%
  • Carbohydrate 18%
  • Fat 42%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy410 kcal93 kcal
Protein41.8 g9.5 g
Carbohydrate18.5 g4.2 g
Net carbohydrate15.7 g3.6 g
Sugars6.3 g1.4 g
Added sugars0 g0 g
Fibre2.8 g0.6 g
Fat19.7 g4.5 g
Saturated fat11.1 g2.5 g
Trans fat0.7 g0.2 g
Cholesterol197 mg45 mg
Sodium804 mg183 mg
Salt equivalent2 g0.5 g
Vitamins & minerals per serving
Potassium
849 mg
Calcium
77 mg
Iron
2.9 mg
Magnesium
75 mg
Vitamin A (RAE)
350 µg
Vitamin C
9 mg
Vitamin D
1.8 µg
Vitamin B12
3.6 µg
Folate (DFE)
70 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: parsley, long-grain white rice.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The meat should never brown – blanquette means 'white' stew.

Common mistakes

  • Skipping the skimming at the start, which leaves the sauce grey instead of ivory.

Food safety

  • Simmer the veal until fork-tender; once the egg-yolk liaison is in, warm the sauce until steaming (about 70 °C) without boiling.
  • Cool leftovers within 2 hours and refrigerate.

Storage

  • Keeps 2 days refrigerated.

Reheating

  • Reheat slowly over low heat, stirring; do not boil.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like