Blanquette de veau (Veal stew)

Blanquette de veau (Veal stew)

Blanquette de veau is a veal stew simmered in white sauce with mushrooms and onions.


  • 1 kg beef shoulder (cut into 5 cm/ 2 inch cubes)
  • 2 carrots (sliced into chunky sticks)
  • 2 leeks (sliced, white part only)
  • 1 small onion
  • 2 garlic cloves (sliced)
  • 2 small shallots (sliced – keep one half full)
  • 1 celery stalk (sliced)
  • 4 cloves
  • 250 g white mushrooms
  • 150 g pound pearl onions (peeled) These onions are sweet small white onions.
  • 4 tbsp white wine (optional)
  • 30 g butter (or olive oil, for frying the mushrooms)
  • Salt and pepper, for seasoning

For the bouquet garni:

  • A bunch of thyme
  • One bay leaf
  • A few sprigs of parsley

For the sauce:

  • A few squeezes of fresh lemon juice (half a lemon will do)
  • 160 ml/ 2/3 cup crème fraîche
  • 40 g/ 1/3 cup plain flour
  • 60 g/ 1/4 cup butter
  • 2 egg yolks


  • Chop the carrots into chunky sticks, coarsely slice the onion, shallots, leeks, celery and garlic. Keep half a shallot and stick the cloves in. Make a simple bouquet garni with a few springs of thyme, parsley and bay leaf (tie with some twine or wrap/ tie in cheesecloth).
  • Blanch the veal(beef) in boiling salted water for 1-2 minutes. Skim scum from surface. Add the onion, shallots, garlic, bouquet garni and all the other vegetables (as well as the half shallot with cloves). Add the wine. Bring to a soft boil for 2 minutes. Season with salt. Cover and cook on a low heat for 1 hour and 15 minutes.
  • Remove all the meat, bouquet garni, vegetables and set aside. Cover to keep them warm.
  • Prepare a roux sauce. Melt butter in a small pan, add flour and stir continuously for a couple of minutes until the sauce thickens. Pour the roux sauce into the blanquet pot. Mix well with a whisk and cook for 5 minutes on a low heat, until the stew sauce starts to slightly thicken. Return the meat and vegetables to the pot. Cover and cook for 15 minutes on a low heat.
  • Slice mushrooms coarsely, peel the pearl onions, and fry together in 2 tbsp butter. Drizzle with lemon and let the juices reduce for 30 seconds. Add to the blanquette.
  • In a bowl, mix crème fraîche, a squeeze of lemon juice and whisk in the egg yolks. Add a ladle or two of the blanquette’s sauce, stir well and pour into the blanquette de veau. Do not boil or the egg and cream will curdle. Garnish with fresh chopped parsley. Serve immediately with rice.
Blanquette de veau (Veal stew)

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