Blanquette de veau is a classic French dish that translates to “veal in white sauce.
” It is a beloved comfort food that has been enjoyed in France for centuries. This dish is known for its tender pieces of veal, creamy sauce, and aromatic flavors. In this article, we will delve into the details of what makes Blanquette de veau so special and how you can recreate this delicious dish in your own kitchen.
Blanquette de veau is believed to have originated in the Lyon region of France during the 19th century. It was initially created as a way to use up leftover veal, a popular ingredient in French cuisine. Over time, Blanquette de veau gained popularity and became a staple in French households and restaurants.
The key to a successful Blanquette de veau lies in the choice of ingredients and the cooking technique. Traditionally, veal shoulder or veal stew meat is used for this dish. The meat is simmered slowly in a flavorful broth until it becomes tender and succulent. The broth is made combining chicken or veal stock with aromatic vegetables such as carrots, onions, leeks, and celery.
Once the veal is cooked, it is removed from the broth and set aside. The broth is then strained and thickened with a roux, which is a mixture of flour and butter. This creates a velvety white sauce that coats the meat and vegetables. The dish is further enriched adding crème fraîche, a type of French sour cream, which lends a tangy and creamy taste to the sauce.
Blanquette de veau is typically served with rice or boiled potatoes, which help soak up the flavorful sauce. It is often garnished with a sprinkle of chopped parsley for a burst of freshness and a touch of color. Some variations of this dish also include mushrooms, pearl onions, and herbs like thyme and bay leaves to enhance the flavors. The result is a hearty and comforting meal that is perfect for any occasion.
Now, let’s dive into the details of each step involved in making Blanquette de veau. First, you’ll need to gather the necessary ingredients:
– 2 pounds veal shoulder or stew meat
– 2 carrots, peeled and chopped into small pieces
– 1 onion, chopped
– 2 leeks, white and light green parts only, thoroughly washed and sliced
– 2 celery stalks, chopped
– 4 cups chicken or veal stock
– 4 tablespoons butter
– 4 tablespoons all-purpose flour
– 1 cup crème fraîche
– Salt and pepper to taste
– Chopped parsley for garnish
To start, place the veal, carrots, onion, leeks, and celery in a large pot. Pour in the chicken or veal stock, making sure the ingredients are fully submerged. Bring the pot to a gentle simmer over low heat and cook for about 1.5 to 2 hours, or until the veal is tender. Skim off any impurities that rise to the surface during cooking.
Once the veal is cooked, carefully remove it from the pot and set it aside. Strain the cooking liquid to remove the vegetables and set the liquid aside as well.
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously until the mixture turns into a light golden paste, known as a roux. Gradually pour in the strained cooking liquid, whisking constantly to prevent lumps from forming. Continue cooking the sauce until it thickens to a creamy consistency.
Now, return the veal to the pot with the sauce and gently simmer for an additional 10 minutes to allow the flavors to meld together. Stir in the crème fraîche, and season with salt and pepper to taste. Be careful not to let the sauce boil vigorously as it may cause the crème fraîche to curdle.
While the veal is simmering in the sauce, you can prepare the accompanying side dishes. Boiled potatoes or rice are the traditional choices, but feel free to experiment with other starches if you prefer. If you decide to include mushrooms or pearl onions, you can sauté them separately in butter and add them to the dish just before serving.
Once everything is ready, it’s time to plate up your Blanquette de veau. Place a serving of rice or boiled potatoes on a plate, and spoon the veal and sauce over it. Sprinkle some freshly chopped parsley on top for a pop of color. Serve hot and enjoy the creamy, tender goodness of this classic French dish.
Blanquette de veau is a versatile dish that can be adapted to suit different palates. For a lighter version, you can substitute chicken or turkey for the veal. Vegetarians can even replace the meat with tofu or seitan and use vegetable stock as a substitution for the chicken or veal stock. Furthermore, you can experiment with the seasonings adding herbs like thyme, bay leaves, or even a splash of white wine for extra flavor complexity.
Blanquette de veau is a timeless French dish that has remained a culinary staple for centuries. Its tender veal, creamy sauce, and delicate flavors make it a comforting and satisfying meal. By following the step-by-step instructions in this article, you can recreate this classic dish in your own kitchen and enjoy the taste of French cuisine at its finest. So, gather your ingredients, don your apron, and get ready to impress your loved ones with a taste of France. Bon appétit!