Veal Blanquette with Mustard
Main course
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Veal Blanquette with Mustard is ready in 2 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
Veal blanquette with mustard is a comforting and tasty dish, perfect for winter meals or special occasions. I have been preparing this recipe for years and it is always a hit at home. The veal, tender and melting, is sublimated by a creamy mustard sauce, enhanced with a hint of cayenne pepper. A real treat! This simmered dish is ideal for a Sunday meal with family or friends. Do not hesitate to accompany it with basmati rice or steamed potatoes for a complete and balanced meal. A dish rich in flavors and textures, which warms the heart and taste buds.
Ingredients (16 ingredients)
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800 g of veal shoulder
-
80 g of butter
-
70 g of flour
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1 piece carrot
-
1 piece leek
-
1 piece onion
-
1 branche of celery stalk
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1 clove of garlic
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1 piece egg yolk
-
1 branche of thyme
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1 feuille of bay leaf
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1 clou of clove
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1 c. à s. of strong mustard
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10 cl of cream
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1 pinch Cayenne pepper or cayenne pepper
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1 pinch Coarse salt
Preparation (9 steps)
Preparation of vegetables
Peel and cut the carrot, leek and onion into pieces. Cut the celery stalk into sections. Peel the garlic clove.
Chop the vegetables
Put the carrot, leek, onion, celery and garlic in the Thermomix bowl and chop 5 Sek./Stufe 5.
Sauté the vegetables
Add the butter to the bowl and sauté 5 Min./120°C/Stufe 1.
Add the meat and flour
Add the veal cut into pieces and the flour to the bowl. Mix 3 Min./100°C/Linkslauf Stufe 1.
Add the herbs and water
Add the thyme, bay leaf, clove, coarse salt and cover with water. Cook 60 Min./100°C/Linkslauf Stufe 1.
Prepare the sauce
Remove the meat and vegetables from the bowl and set aside. Keep the cooking broth. In a bowl, mix the egg yolk, mustard and cream.
Mix the sauce
Put the cooking broth back in the Thermomix bowl. Add the egg yolk, mustard and cream mixture. Mix 5 Sek./Stufe 4.
Heat the sauce
Heat the sauce 5 Min./80°C/Stufe 2.
Finalize and serve
Add the meat and vegetables to the sauce. Add a pinch of cayenne pepper. Mix gently. Serve hot.
Finished cooking? Great! 🎉
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Created by
Manon Rousseau
3
Rezepte
0
Kochbücher
Allergens
- Milk (including lactose)
- Mustard
- Eggs
- Celery
- Wheat, Rye, Barley, Oats, Spelt, Kamut
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