Blanquette De Veau (French Veal Stew) Recipe

• 2 lbs veal shoulder, cut into 2-inch cubes
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large yellow onion, peeled and quartered
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 leek (white part only), sliced
• 2 garlic cloves, smashed
• 1 bouquet garni (1 bay leaf, 3 sprigs thyme, 5 parsley stems, tied together)
• 8 cups veal or chicken stock (preferably homemade)
• 8 oz white button mushrooms, quartered
• 12 pearl onions, peeled
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 2 large egg yolks
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice
• Kosher salt and freshly ground white pepper, to taste
• Chopped fresh parsley, for garnish

Blanquette De Veau Instructions

1. Pat the veal shoulder cubes dry with paper towels and season them lightly with kosher salt and white pepper.
2. In a large Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Add the veal cubes in batches, browning them lightly on all sides without overcrowding the pan. Transfer browned veal to a plate and repeat with remaining meat.
3. Reduce heat to medium. Add the quartered yellow onion, sliced carrots, sliced celery, sliced leek, and smashed garlic cloves to the pot. Sauté for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
4. Return the browned veal to the pot. Pour in 1/2 cup dry white wine and scrape up any browned bits from the bottom of the pot. Add the bouquet garni and pour in 8 cups of veal or chicken stock, ensuring the meat is just covered.
5. Bring the mixture to a gentle simmer, skimming off any foam or impurities that rise to the surface. Cover partially and simmer gently for 1.5 to 2 hours, or until the veal is very tender.
6. While the veal simmers, melt the remaining 1 tablespoon of butter in a skillet over medium heat. Add the quartered mushrooms and pearl onions, seasoning lightly with salt. Sauté for 5-7 minutes until the mushrooms are golden and the onions are tender. Set aside.
7. When the veal is tender, use a slotted spoon to remove the veal and strain the cooking liquid through a fine-mesh sieve into a clean saucepan, discarding the vegetables and bouquet garni. Return the veal to the pot and keep warm.
8. In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook, stirring constantly, for 2 minutes to form a pale roux. Gradually whisk in about 3 cups of the strained cooking liquid, stirring until smooth and thickened, about 5 minutes.
9. In a bowl, whisk together 2 large egg yolks and 1/2 cup heavy cream. Slowly whisk in a ladleful of the hot sauce to temper the mixture, then gradually whisk the tempered yolk-cream mixture back into the sauce off the heat. Stir in 1 tablespoon lemon juice and adjust seasoning with salt and white pepper.
10. Return the veal, sautéed mushrooms, and pearl onions to the pot. Pour the finished sauce over the meat and vegetables, stirring gently to coat everything evenly. Warm through over low heat without boiling.
11. Transfer the blanquette de veau to a serving dish, sprinkle with chopped fresh parsley, and serve immediately.