Blanquette De Veau.

Blanquette means that the meat and the butter are not sauted. The meat is just boiled and the butter is used for a roux.

So Blanquette de Veau is nothing but boiled boneless chunks of bonesless veal (best taken from the shoulder),and  vegetables. The juice produced is used to make the white sauce served with the meat and vegetables. A white roux is made to thicken the egg / lemon sauce which is then added to the rest of the meat juice.


  •  1 kg of boneless Veal cut in four cm cubes. 
  • 4 carrots cut in large chunks.
  • 2 leaks white part only cut in large chunks.
  • 1 large onion cut in 6 wedges with two whole cloves stuck in them.
  • 3 stalks of celery also cut in large chunks.
  • 1 Bouquet Garni.( 2 sprigs of thyme, 2 bay leaves, 2 sprigs of parsley bound together with butcher's twine).
  • A large enough pan to hold the everything.
  • Hot water to cover the whole by 4 cm
  • 2 whole eggs very well beaten.
  • Juice of two lemons.
  • 30 gr of butter.
  • 30 gr of all purpose flour.
  • Salt and Pepper to taste.
  • Boil the veal,carrots, leaks, onion. celery bouquet garni for about one hour or until tender.. Throw away the bouquet garni. 
  • Take out the meat and vegetables and keep warm keeping the juice.
  • Beat the two whole eggs until frothy.
  • Make a white roux using the flour and butter.
  • Add to the roux enough meat juice to make a sort of bechamel which is added slowly to the egg/lemon mixture. Careful with the temperatures: they must all be at room temperature.
  • Once the roux / bechamel is added to the egg/lemon mixture, add the remaining liquid from boiling the meat.
  • Put meat and vegetables back to the pan, and pour the sauce and heat slowly and stir to obtain the thickness of the sauce.

  • Serve over white rice.


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