French · Dinner

Blanquette de veau

Name: Blanquette de veau
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 pounds veal shoulder, cut in 2-inch pieces; 8 cups cold water; 2 teaspoons kosher salt, divided; 2 carrots, cut in 1-inch rounds; 1 leek, white and light-green parts cut in 2-inch pieces and rinsed; 1 celery stalk, cut in 2-inch pieces; 1 yellow onion, halved and studded with 2 whole cloves; 6 parsley stems; 4 thyme sprigs; 2 bay leaves; 12 ounces frozen pearl onions, thawed; 12 ounces button mushrooms, quartered; 6 tablespoons unsalted butter, divided; 1/3 cup all-purpose flour; 1/2 cup heavy cream; 2 pasteurized large egg yolks; 1/8 teaspoon freshly grated nutmeg; 2 tablespoons fresh lemon juice; 3 tablespoons chopped flat-leaf parsley; 6 cups cooked white rice, for serving

Tender veal, carrots, pearl onions, and mushrooms in a pale velouté enriched with cream, egg yolk, nutmeg, and lemon.

About 2 hr 40 minTotal

About 2 hr 40 minActive

$$$Cost

AdvancedDifficulty

Makes 8 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 8 servings

3 pounds veal shoulder, cut in 2-inch pieces
8 cups cold water
2 teaspoons kosher salt, divided
2 carrots, cut in 1-inch rounds
1 leek, white and light-green parts cut in 2-inch pieces and rinsed
1 celery stalk, cut in 2-inch pieces
1 yellow onion, halved and studded with 2 whole cloves
6 parsley stems
4 thyme sprigs
2 bay leaves
12 ounces frozen pearl onions, thawed
12 ounces button mushrooms, quartered
6 tablespoons unsalted butter, divided
1/3 cup all-purpose flour
1/2 cup heavy cream
2 pasteurized large egg yolks
1/8 teaspoon freshly grated nutmeg
2 tablespoons fresh lemon juice
3 tablespoons chopped flat-leaf parsley
6 cups cooked white rice, for serving

Instructions

Put veal in a with cold water and bring slowly to a bare simmer, skimming foam thoroughly. Add 1 1/2 teaspoons salt, carrots, leek, celery, clove-studded onion, parsley stems, thyme, and bay.
Simmer without browning or boiling hard until veal is fork-tender and at least 145°F, 75 to 90 minutes. Strain, reserving 5 cups broth; keep veal and carrots warm and discard spent aromatics.
Simmer pearl onions in 1 cup reserved broth with the remaining 1/2 teaspoon salt until tender. Sauté mushrooms in 2 tablespoons butter without deep browning; reserve both. Melt remaining 4 tablespoons butter, whisk in flour, and cook a pale roux 2 minutes.
Gradually whisk 4 cups hot broth into the roux and simmer 10 minutes until velvety. Return veal, carrots, onions, and mushrooms and heat gently; adjust with extra broth if too thick.
Whisk cream, pasteurized yolks, nutmeg, and lemon in a bowl. Temper with hot sauce, stir back over low heat until the liaison reaches 160°F, and never boil. Add parsley and serve over rice.

FranceFrench household and bistro cooking

From the table

About this recipe

Blanquette de veau is defined by its pale no-browning poach, velouté, mushrooms, pearl onions, carrots, and a cream-and-yolk liaison brightened with lemon.

Blanquette refers to the intentionally white preparation: the veal is simmered without browning and served in pale velouté. Mushrooms, pearl onions, cream-yolk liaison, and lemon are classic. Humane veal sourcing matters; shoulder provides the connective tissue required for tenderness. This Kwilt version follows the reviewed household adaptation: Preserve the defining no-browning technique and classic liaison, use pasteurized yolks with an explicit 160°F target, and retain rice service to make this cuisine anchor legible as a family stew.

Sources

Dinner does not stop at the recipe