Language: ENG | VIE
Blanquette de veau

TIME: 6 h 00 m DIFFICULTY: Normal YIELD: 4 servings ORIGIN: France TYPE: Main dish

This classic dish of delicate veal, butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes.


Blanquette de veau


  • 400g veal
  • 1200 ml veal stock
  • 40g butter
  • 100g cream
  • 2 onions
  • 200g baby carrots
  • 12 tablespoons olive oil
  • salt, pepper, sugar, nutmeg
  • 1
    Cut meat
  • 2
    Cook with oil, after put the veal stock, salt and pepper
  • 3
    Cook slowly during 2h30
  • 4
    Take off the meat
  • 5
    Prepare the garnish, cook onions, butter, sugar and water
  • 6
    Cook with a lid until evaporation of water, add carrots at the beginning of cooking.
  • 7
    Prepare the sauce: reduction of veal stock
  • 8
    Mix cream and nutmeg and add a little portion of veal stock, salt and pepper.
  • 9
    Add vegetables and meat. You are ready to savor a perfect dish!