Blanquette de veau

Servings 4 personen


  • 500 g veal sucade
  • 1 pcs onion
  • 1 piece winter carrot
  • 1 piece leek
  • 1 stalk celery
  • 3 sprigs of thyme
  • 2 bay leaves
  • 100 ml white wine
  • 200 ml veal stock
  • 4 tsp butter
  • 20 pieces of silver onions
  • 1 tbsp sugar
  • 3 tbsp flour
  • 100 g chestnut mushrooms
  • 100 g shiitakes
  • 100 g oyster mushrooms
  • 150 ml crème frache
  • 1 bunch of parsley
  • 1 piece lemon squeezed


  • Cut the meat into cubes. Make sure they are all about the same size.
  • Place the meat in a stockpot and pour in cold water until the meat is just covered. Bring to a boil and simmer for 5 minutes. Drain and rinse the pulp in a colander with cold water.
  • Peel the onion and add the cloves. Cut the carrot into slices and the celery into pieces.
  • Return the meat to the pan. Add the onion, carrot, celery, garlic and herbs.
  • Pour in the veal stock and very generously with salt and pepper. Bring to a boil. Skim the surface if necessary.
  • Put the lid on the pan, lower the heat and let everything simmer for an hour and a half.
  • Cut the mushrooms into thick slices and fry them briefly in a knob of butter until they are just cooked.
  • Drain the meat after cooking. Note: place another pan/bowl under the colander, because you have to collect the moisture. You will need some of it to make the sauce. Remove the vegetables and herbs. Transfer the meat to a plate and cover with aluminum foil to keep warm.
  • Pour the stock into a measuring cup. You need 500 ml to make the sauce. (tip: make sure you keep some extra stock. If your sauce gets too thick, you can thin it later with the extra stock)
  • Sauce
  • Melt the butter in a pan over low heat. Add the flour and stir well for 2 minutes to get a nice roux. Then, while you keep stirring, gradually add the stock. Let it cook for a few minutes to get a nice thick sauce. Season with salt and pepper.
  • Return the meat to the pan. Stir in the crème frache, egg yolk and lemon juice in a small bowl. Add the egg mixture to the stew and stir well. Heat the mixture for a few minutes. Add the mushrooms and pour in the sauce. Heat everything on low heat. Taste well and, if necessary, season with some extra salt, pepper and/or lemon juice. If you find the sauce too thick, you can thin it out by adding some extra stock. PLEASE NOTE: the sauce should no longer boil, because then the sauce will curdle.
Tried this recipe?Let us know how it was!
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