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Home page>Tips & recipes>Recipes>Blanquette de veau
Blanquette de veau
Preparation20 minutes
Cooking50 minutes

Blanquette de veau


  • 3.3 lb veal pieces (blanquette)
  • 3 carrots
  • 1 onion
  • 3 leeks, using just the white parts
  • 5 oz button mushrooms
  • 8 oz butter
  • 1/3 cup flour
  • 5 oz sour cream
  • Salt & pepper


1 Place the meat in the stewpot and cover with cold water. Bring to a boil, skimming.

2 Strain the meat and rinse out the stewpot.

3 Peel the carrots and onion. Slice the carrots and halve the onion.

4 Put the meat back into the stewpot with the carrots, onion and halved mushrooms, then cover with water.

5 Cook on medium heat for about 45 minutes.

6 Filter the cooking juices.

7 In a saucepan, make a roux by melting the butter, then adding the flour while whisking for 2 minutes.

8 Slowly add the cooking juices and then the sour cream.

9 Pour the sauce back on the meat and season.




Tip: for even smoother sauce, you can add 2 egg yolks along with the sour cream. Make sure not to boil the sauce after adding the yolks.v

Cristel products used for the recipe

Stewpan with Lid - Cristel USA
Stewpan with Lid
Castel' Pro (5 ply) Ultraply Fixed
20/01/2022 00:19:04