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Blanquette de veau
Put the veal in a large pot, cover with cold water and bring to the boil. Boil 2 minutes, then drain and rinse the meat and the pot under cold water to wash away the grey scum.
Tip: This blanching is what keeps the sauce white. Do not skip it.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Blanquette de veau take?
2 hr 30 min all in — 30 min prep, 2 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Eggs, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Saucepan, Mixing bowl, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Veal → Chicken thighs on the bone, or pork shoulder. Blanquette de volaille is a recognised dish; simmer chicken 40 minutes. Pork needs the full time and makes a richer sauce. Pearl onions → Small shallots, peeled and left whole. Slightly sharper. Cook them the same way.
What should I watch for?
Once the yolks are in, do not let the sauce boil or it will split.
Any tips from this recipe?
Make it a day ahead up to step 5, then add the cream and yolk liaison when you reheat. It tastes better and you avoid splitting it twice. Taste for lemon at the end. The sauce should be rich but not flat; a few drops can make the difference.
Can I prepare this ahead?
Make it a day ahead up to step 5, then add the cream and yolk liaison when you reheat. It tastes better and you avoid splitting it twice.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.