Summary: Delicate veal stew in a white cream sauce with mushrooms and pearl onions. Ready in 2.5 hours, serves 6.
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Category: Beef, French Cuisine
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Quick overview
- Dish: Blanquette de Veau
- Category: Beef, French Cuisine
- Cuisine: French
- Main ingredient: Veal shoulder, 2.5 lb (cut into 2-inch cubes)
- Guide: 12 Most Famous French Dishes
- Total time: 150 minutes (30 min prep + 120 min cooking)
- Difficulty: Medium
- Servings: 6 (Portion weight: 12 oz)
- Key technique: Poaching, liaison
- Preparation types: Poaching, simmering
- Dietary info & allergens: Contains dairy, eggs, gluten, sulfites
- Suitable for: Dinner, Sunday lunch, special occasions
- Nutritional values (per serving): 540 kcal, Protein: 40 g, Fat: 36 g, Carbs: 12 g
- Storage: 3 days in fridge, 3 months in freezer
- Pairing: White Burgundy, Chardonnay, sparkling water
- In short: Veal poached gently in white stock, finished with a creamy liaison – the definition of French comfort.
- Last updated: 24. 9. 2026
WAGUU says: “Blanquette is white for a reason. Never let the meat brown.”
Key facts
| Prep time: | 30 minutes |
| Cooking time: | 120 minutes |
| Temperature: | Low heat (stovetop) |
| Servings: | 6 |
At a glance
Veal poached gently in white stock until tender, then finished with a creamy egg and cream liaison. Pale, silky, and elegant.
Ingredients
Base servings: 6 • Portion weight: 12 oz
| Ingredient | Amount | Quality |
|---|---|---|
| Veal shoulder | 2.5 lb | Cut into 2-inch cubes |
| Carrots | 2 pieces | Sliced into rounds |
| Yellow onions | 2 pieces | Studded with cloves |
| Cloves | 4 pieces | Whole |
| Leek | 1 piece | White part only |
| Garlic | 2 cloves | Crushed |
| Chicken or veal stock | 50 fl oz | Good quality |
| Dry white wine | 7 fl oz | Dry |
| Butter | 2 oz | Unsalted |
| All-purpose flour | 2 oz | For the roux |
| Cremini mushrooms | 10 oz | Cleaned, quartered |
| Pearl onions | 7 oz | Peeled |
| Heavy cream | 7 fl oz | Fresh |
| Egg yolks | 2 pieces | Large, free-range |
| Lemon juice | 1 tbsp | Fresh |
| Fresh thyme | 4 sprigs | Or 1 tsp dried |
| Bay leaves | 2 pieces | Dried |
| Fine sea salt | 1 tsp | To taste |
| White peppercorns | 1 tsp | Freshly ground |
Why you will love this recipe
- Delicate and elegant: The pale sauce and tender veal look and taste refined.
- Comforting: The creamy sauce and soft vegetables make it a warming winter dish.
- Make-ahead: It reheats beautifully. Make it a day ahead for a stress-free dinner.
Why it works: Poaching the veal gently in stock keeps it moist and tender. The roux thickens the sauce, and the egg yolk and cream liaison adds richness without curdling.
Recipe overview
Prep: 30 min | Cook: 120 min | Difficulty: Medium | Servings: 6 | Type: Main | Origin: French
Detailed method
Total progress: 0 % done
Phase 1: Preparation – 20 min
Equipment: Cutting board, knife
1. Cut the veal into 2-inch cubes. Slice the carrots. Stud the onions with cloves. Slice the leek. Crush the garlic.
VKB: The veal is cut into even pieces. The vegetables are prepared.
Before you continue:
Do not brown the veal. Blanquette is a white stew. Any coloring will ruin the appearance.
Phase 2: Poaching – 90 min
Equipment: Large pot, wooden spoon
2. Put the veal in a large pot. Cover with cold stock and wine. Add the carrots, onions, leek, garlic, thyme, and bay leaves. Bring to a gentle simmer. Skim off any foam. Cover and simmer for 1.5 hours until the veal is tender.
VKB: The veal is tender and falls apart easily. The stock is clear and fragrant.
Before you continue:
Keep the liquid at a gentle simmer, never a rolling boil. Boiling makes the veal tough and the stock cloudy.
Phase 3: Mushrooms and onions – 15 min
Equipment: Skillet
3. While the veal poaches, heat half the butter in a skillet. Add the pearl onions and cook until golden. Remove and set aside. In the same pan, fry the mushrooms until browned. Set aside.
VKB: Onions are golden. Mushrooms are browned and have released their moisture.
Before you continue:
Do not wash the mushrooms. Clean them with a brush or damp cloth. Washing makes them soggy.
Phase 4: Making the roux – 10 min
Equipment: Small saucepan, whisk
4. Melt the remaining butter in a small saucepan. Add the flour and cook for 2 minutes, stirring constantly. Do not let it brown. Strain 28 fl oz of the poaching liquid into the saucepan. Whisk until smooth. Simmer for 5 minutes until the sauce thickens.
VKB: The sauce is smooth and pale. It coats the back of a spoon.
Before you continue:
Do not let the roux brown. Cook it gently over low heat. Brown roux makes a brown sauce, not a white one.
Phase 5: Liaison – 10 min
Equipment: Mixing bowl, whisk
5. Whisk the egg yolks, cream, and lemon juice in a bowl. Slowly add a ladleful of the hot sauce to the egg mixture, whisking constantly. This tempers the eggs. Pour the mixture back into the saucepan and cook gently for 2 minutes, stirring constantly. Do not boil.
VKB: The sauce is pale, glossy, and smooth. It is thick enough to coat the veal.
Before you continue:
Do not boil the sauce after adding the eggs. Boiling makes the eggs curdle and the sauce separate.
Phase 6: Combining and serving – 5 min
Equipment: Large pot, spoon
6. Add the veal, mushrooms, and pearl onions to the sauce. Heat gently for 5 minutes. Taste and adjust the seasoning. Serve with rice, boiled potatoes, or crusty bread.
VKB: The veal is coated in the sauce. The dish is pale and creamy.
Required equipment
| Equipment | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large pot | 5–6 quarts | Dutch oven | Small pot overcrowds the veal |
| Small saucepan | 1.5 quarts | Any saucepan | Thin pan burns the roux |
| Whisk | Balloon | Fork | Lumps in the sauce |
Shopping list
Nutritional profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 154 kcal | 540 kcal | 3240 kcal |
| Fat | 10.3 g | 36 g | 216 g |
| of which saturated | 6 g | 21 g | 126 g |
| Carbohydrates | 3.4 g | 12 g | 72 g |
| of which sugars | 1.4 g | 5 g | 30 g |
| Protein | 11.4 g | 40 g | 240 g |
| Salt | 0.5 g | 1.7 g | 10.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use veal shoulder or breast. Both have the right amount of collagen for poaching.
- Tip 2: Skim the foam during poaching. It keeps the stock clear and the sauce pale.
- Tip 3: Temper the eggs before adding them to the sauce. It prevents curdling.
- Tip 4: Add a squeeze of lemon juice at the end. It lifts the richness of the cream.
Scientific background
Poaching the veal at a gentle simmer (around 185 °F) keeps the meat moist and tender. The collagen slowly dissolves into gelatin, which gives the sauce body. The egg yolk and cream liaison adds richness and a silky texture without curdling, as long as the sauce does not boil.
Fine Dining – Professional techniques
- Plate composition: Place the veal in a shallow bowl. Spoon the sauce over. Arrange the mushrooms and pearl onions around.
- Texture contrast: Serve with a crisp potato galette or toasted sourdough.
- Temperature contrast: Add a spoonful of cold crème fraîche on top just before serving.
- Aromatic additions: Grate a little lemon zest over the dish before serving.
Sensory radar
- Appearance: Pale, creamy sauce. White veal. Golden mushrooms and onions.
- Aroma: Cream, mushrooms, and the subtle sweetness of the veal.
- Taste: Mild, rich, and elegant. The lemon juice adds a lift.
- Texture: The veal is fork-tender. The sauce is silky and smooth.
Pairing
- Wine: White Burgundy or Chardonnay – rich and buttery.
- Beer: A Belgian tripel or a wheat beer.
- Non-alcoholic: Sparkling water with a slice of lemon.
Different variations
- Blanquette de Veau with Wild Mushrooms: Add ceps, chanterelles, or morels.
- Blanquette de Veau with Rice: Serve with pilaf rice instead of potatoes.
Allergens and dietary information
Contains: Dairy, eggs, gluten, sulfites • Gluten: Contains gluten (flour) • Not suitable for: Gluten-free, lactose-free, egg-free
Suitable for
Dinner, Sunday lunch, special occasions, meal prep
Substitution catalogue
- Veal shoulder: Veal breast or pork shoulder
- Dry white wine: Dry vermouth or extra stock
- Heavy cream: Crème fraîche or half-and-half
FAQ
Can I make this ahead of time?
Yes. Make it a day ahead and reheat gently. The flavor improves overnight. Do not boil when reheating.
Can I use pork instead of veal?
Yes. Pork shoulder works well, but the cooking time may be slightly longer. The result is richer but still delicious.
Why did my sauce curdle?
The sauce boiled after adding the eggs, or the eggs were not tempered. Add the hot sauce slowly to the eggs, whisking constantly.
Can I freeze blanquette?
Yes, but the cream sauce may separate slightly. Reheat gently and whisk to bring it back together.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Double the recipe but use a larger pot. 10+ people: Make two batches. Blanquette is even better the next day.
Serving suggestion
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Gently on the stovetop. Do not boil.
Author: WAGUU Petr & Team • Published: 25 Sep 2026
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Most common mistakes
- Browning the veal – Blanquette is a white stew. Do not brown the meat.
- Boiling the sauce after adding eggs – It curdles. Keep it below a simmer.
- Not skimming the foam – It makes the stock cloudy and the sauce dull.
- Using the wrong cut of veal – Shoulder or breast have the right collagen for poaching.