If you’ve only ever had a classic beef stew, take this as your sign to try its more elegant, creamy French cousin!

What is Blanquette de Veau?

Blanquette de Veau is a French veal stew built around a pale, creamy sauce rather than a dark, browned one. The name comes from “blanc”, meaning white; “blanquette” roughly translates to “little white one,” a nod to how light and delicate the finished dish looks.

That paleness isn’t an accident: the veal is gently poached in stock from the very start, never seared, so no browning ever enters the pot. The meat is then reserved on the side, and the broth is bolstered with a white roux (butter and flour) and enriched with white crème fraiche and egg yolk, before returning the meat to the stew.

This is what sets it apart from other French classics like Beef Bourguignon, Lamb Navarin or Chicken Fricassée, which all begin by browning the meat in butter before they braise.

What veal cut is best for Blanquette? (with my tips for American shoppers)

The traditional French recipe calls for a mix of three cuts of: épaule (shoulder), flanchet (flank/breast), and collier (neck). These are combined on purpose: the shoulder gives you tender bites, while the flank and neck are fattier and full of connective tissue that melts into the poaching liquid and makes the stock (and eventually the sauce) richer and silkier.

Here’s how to find the equivalents at a US grocery store or butcher counter:

• Shoulder (épaule): The easiest one. Look for “veal shoulder roast” or already-cubed “veal stew meat”. Most grocery stores carry this.
• Breast (flanchet): Veal breast is the closest match. It’s fattier and more gelatinous than shoulder, so it’s worth asking for even if it’s not on the shelf. Most butchers can cut it on request.
• Neck (collier):  I think this is the hardest to track down in a regular supermarket. A specialty or ethnic butcher will usually have it, or you can order it online from a source like D’Artagnan or Marx Foods.

This step is optional, but you can also throw in a bone marrow. As it melts into the poaching liquid, it adds even more richness and depth of flavor.

In comparison to beef, veal is more fine-grained and has a more delicate texture and flavor, which makes it perfect for being cooked “en Blanquette”. No matter which cut you choose, slice the veal into 2-inch chunks – no smaller, as the cubes will shrink slightly as they cook.

The simplified version: if a three-cut mix feels like too much of a hunt, veal shoulder alone (or pre-cut “veal stew meat”) works perfectly well on its own.  you’ll just get a slightly less rich stock. Adding even a little veal breast into the mix noticeably improves the sauce’s body.

One thing to avoid: don’t reach for veal cutlets or scaloppine. Those are lean, quick-cooking cuts meant for pan-searing, and they’ll turn dry and stringy after an hour and a half of simmering.

Butcher tip: if the French names draw a blank stare, just ask for “veal for stew” or “veal for blanquette”: most butchers will know to combine a leaner cut with a fattier one.

How to make Blanquette de Veau (step by step)

Making Blanquette de Veau involves 4 simple steps. Here’s a quick overview before you get started. For the full ingredient list and detailed instructions, see the recipe card below.

Step 1 – Poach the veal and vegetables to make stock. 2-inch chunks of veal, vegetables (carrots, leek, clove-studded onion, garlic, celery) and aromatics (thyme, bay leaves) are slow-simmered in water with white wine and lemon juice for about 1 ½ hours, until the veal is fork-tender. Skim off any foam that rises to the top: this is what keeps your stock clean. 

When the meat and veggies are tender, remove them from the liquid and chop veggies. Strain the liquid and reserve: this is your stock to build the sauce. 

Step 2 – Sauté the mushrooms. While the veal cooks, sauté the mushrooms separately. This extra step gives the mushrooms more flavor and a better texture. Adding them directly to the broth can leave them bland and rubbery.

Step 3 – Make the creamy sauce. Make a roux with butter and flour, and whisk slowly into the prepared stock to build your Blanquette sauce. Add in crème fraiche, lemon juice and egg yolk to make it rich and creamy.

Traditionally, the egg-and-cream liaison is added at the very end, after the meat and vegetables are returned to the sauce. I prefer to add it before: I find it easier to incorporate evenly and gives me more control over the consistency of the sauce.

Step 4 – Bring everything together. Return meat, vegetables and cooked mushrooms to the sauce. Gently warm everything together.

Tips for the best Blanquette de Veau

• Choose a mix of cuts (shoulder, flank, neck) for the best texture. In my experience, shoulder alone can turn stringy.
• Don’t cut the veggies (carrots, leeks) too big at first. They will simmer for 1 ½ hrs, so small cuts risk turning mushy. Keep large pieces and cut them into bite-size parts once cooked (before returning to the sauce).
• Slow simmer not boiled. When poaching the meat and veggies for about 1-hour 1/2, you should never reach a boiling point. Always keep the heat low and gentle, so the meat cooks slowly and turns tender – not rubbery.
• Skim thoroughly during poaching. Use a slotted spoon or small mesh sieve to skim the top of the simmering stock and discard of rendered fat and brown bits. This one step is the difference between a restaurant-pale sauce and a murky one.
• Strain the stock before making the sauce. A finely strained stock creates a smoother, more refined sauce and removes any small pieces of vegetables or aromatics.
• Never let the sauce boil after adding the cream and egg yolks (the liaison), or it will curdle or split. Always keep the heat low and gentle.
• Don’t forget the lemon. A final touch of lemon juice brings brightness to the creamy sauce and keeps the dish from feeling too rich.

What to serve with blanquette de veau

A Blanquette de Veau is traditionally served with steamed white rice in French restaurants. I sometimes like to serve it with boiled potatoes, which soak up the sauce beautifully. Green beans or a simple green salad on the side is always nice through the richness. Of course, your favorite crunchy loaf of bread always goes well!

Make-ahead tips

If you’re serving Blanquette de Veau for guests, most of the work can be done the day before:

• Poach the veal and vegetables for 1½ hours. Cool and refrigerate them, along with the strained stock. The flavors actually improve overnight.
• Sauté the mushrooms and refrigerate them separately.
• Just before serving, make the roux and creamy sauce, then add the egg-and-cream liaison.
• Gently reheat everything together in the sauce until warmed through.

Storage and reheating

Store in an airtight container in the fridge for up to 3 days. Reheat very gently over low heat, stirring often, and never let it boil. I don’t recommend freezing once the egg-yolk liaison has been added, as the sauce can separate on thawing.

Frequently Asked Questions

What does “blanquette” mean?

“Blanquette” translates to “little white one,” referring to the pale color of the sauce — the meat is poached rather than browned, which keeps everything light.

What’s the best cut of veal for blanquette?

A mix of shoulder, flank, and neck gives the best balance of tenderness and flavor. Shoulder alone works too, but the mix produces a richer stock.

What’s the difference between blanquette and fricassée?

Fricassée starts by browning the meat in butter before braising; blanquette poaches the meat from the start, which is why its sauce stays so pale.

Can I freeze blanquette de veau?

The poached veal and stock freeze well on their own. I’d avoid freezing after the egg-yolk liaison has been added, as it can separate when reheated.

Can I substitute chicken for veal?

Yes, this same method is the base for blanquette de volaille (chicken blanquette), a common and equally classic variation.

I hope you’ll enjoy this Blanquette de Veau recipe as much as I do. If you have any questions, feel free to leave a comment and I’ll be happy to reply! Bon appétit! 

Blanquette de Veau (Classic French Veal Stew in White Sauce)

Print Recipe

Serves: 4 Prep Time: 20 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the veal & veggies:
2.6 lb (1.2 kg) veal (shoulder, flank, and/or neck), cut into 2–2½ inch (5–6 cm) cubes
1 tsp salt
1 cup (250 ml) dry white wine
About 6 cups (1.5L quarts) cold water
4 carrots, peeled and cut in half
1 leek, white part only, cut in 3
1 onion studded with 5 cloves (spice)
1 small celery stalk, with leaves
4 garlic cloves, whole and peeled
4-5 bay leaves
4-5 thyme branches
1 lemon, juiced
Salt and pepper

For the garnish:
10½ oz (300 g) button mushrooms
1 tbsp butter, for cooking

For the white sauce:
4 tbsp / ½ stick (60 g) butter
½ cup (60 g) flour
¼ tsp freshly grated nutmeg
¾ cup + 1 tbsp / about 7 fl oz (20 cl) heavy cream or crème fraîche
2 egg yolks
2 tbsp (30ml) lemon juice
Salt and pepper

Garnish:
Chives, chopped
Lemon zest (optional)

Instructions

1. Poach the veal. One hour before cooking, remove the veal from the refrigerator, season with salt, and let it sit at room temperature. Place the veal cubes in a large pot and add the carrots, leek, celery, clove-studded onion, garlic cloves, bay leaves, thyme, lemon juice, salt, and pepper. Add the white wine and about 6 cups (1.5 L) of water, or just enough to cover the veal and vegetables. Cover the pot and bring to a gentle simmer over low heat. Once simmering, cook for about 1½ hours, or until the veal is fork-tender. As it cooks, occasionally skim off and discard any foam or impurities that rise to the surface.
2. Cook the mushrooms. While the veal simmers, sauté the mushrooms in butter over medium-high heat until tender and golden. Set aside.
3. Strain and reserve. Once the veal is tender, remove the meat and vegetables with a slotted spoon. Chop the carrots and leeks into bite-size pieces, and set aside, covered, to keep warm. Discard of the onion, thyme and bay leaves. Strain the poaching liquid through a fine mesh sieve, and reserve: this is your stock for the sauce.
4. Make the roux. In a clean Dutch-oven or large heavy-bottom skillet, melt the butter over medium heat. Whisk in the flour and nutmeg, and cook for 1–2 minutes, stirring constantly, without letting it color: you want a pale, blond roux.
5. Build the sauce. Gradually whisk in the reserved poaching liquid, one ladleful at a time, until the sauce is smooth and velvety. Simmer gently for 10–15 minutes, stirring occasionally, until thickened. Cue for thickness: Dip a spoon into the sauce and run your finger across the back. The sauce should coat the spoon evenly and hold a clear line where your finger passes through.
6. Add the liaison. In a small bowl, whisk the egg yolks with the cream and the 2 tablespoons of lemon juice. Temper this mixture by whisking in a ladle of the hot sauce, then pour it back into the pot. Cook gently over low heat, stirring constantly, until the sauce thickens slightly: do not let it boil, or the yolks will curdle. Taste sauce and adjust seasoning if needed, with salt and pepper.
7. Bring it together. Return the veal, carrots, and mushrooms to the sauce. Warm through gently for a few minutes without ever boiling.
8. Garnish and serve. For serving, ladle blanquette into serving bowls with white rice or boiled potatoes and garnished with chopped chive and lemon zest (optional). 

 

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