Blanquette de Veau (Classic French Veal Stew)

Ingredients

1.5 kg (3.3 lbs) veal shoulder or neck, cut into chunks
1 large carrot, peeled and chopped
1 leek, sliced
1 onion, peeled
2 bay leaves
2 thyme sprigs
A few parsley stems
200g (7 oz) baby onions or pearl onions, peeled
200g (7 oz) white mushrooms, cleaned and halved
3 tbsp unsalted butter
3 tbsp all-purpose flour
750ml (3 cups) veal or chicken broth (from the simmering liquid)
2 egg yolks
120ml (1/2 cup) heavy cream
1 tsp lemon juice
Salt and pepper
Fresh parsley, for garnish (optional)

Directions

Put veal in a large pot. Cover with cold water. Bring to a gentle boil and skim off any foam. Add carrot, leek, onion, bay leaves, thyme, and parsley. Simmer gently for 1.5–2 hours until tender.

In a small pan, cook baby onions with a bit of butter, water, and a pinch of sugar until soft and golden. Sauté mushrooms separately in butter until tender. Set both aside.

Strain the veal broth and measure 750ml. In a saucepan, melt butter and whisk in flour. Cook for 1–2 minutes. Slowly whisk in broth to make a smooth sauce. Simmer for 10 minutes.

In a bowl, whisk cream and egg yolks. Slowly add a little warm sauce to the yolks, then pour everything back into the saucepan. Whisk gently over low heat until thick and glossy. Do not boil. Add lemon juice.

Return veal, onions, and mushrooms to the sauce. Reheat gently. Season with salt and pepper.

Spoon over rice, noodles, or potatoes. Garnish with parsley if desired.