Traditional Veal Blanquette

Traditional Veal Blanquette

Main course

Save recipe

To save recipes, you need a free MixBuch account.

Sign in for free Create new account

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

2 h 30 min

Servings

4

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Traditional Veal Blanquette is ready in 2 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Veal blanquette, a classic of French cuisine, revisited for the Thermomix®. This simmered dish, with its tender meat and creamy sauce, is perfect for family meals or special occasions. I have been making this recipe for years and it is always a success. The key lies in the quality of the meat and the careful preparation of the sauce. Accompanied by rice, small pearl onions and button mushrooms, it's a delight! A comforting and tasty dish, ideal for autumn or winter evenings. Feel free to add a touch of nutmeg to flavor the sauce.

Ingredients (26 ingredients)

  • 720 g of boneless veal shoulder
  • 2 piece carrots
  • 1 piece leek white
  • 1 céleri branche celery stalk
  • 1 piece onion
  • 5 clous de girofle cloves
  • 3 clove cloves of garlic
  • 1 bouquet garni bouquet garni
  • 2 pinch coarse salt
  • 1 pinch black pepper
  • 150 g button mushrooms
  • 125 g pearl onions
  • 1 citron lemon
  • 2 noix butter
  • 2 pinch salt or fine salt
  • 1 pinch icing sugar or caster sugar
  • 1 pinch white pepper
  • 75 g butter
  • 75 g wheat flour
  • 2 piece egg yolks
  • 10 cl liquid cream
  • 200 g rice
  • 1 oignon (gros) onion (large)
  • 50 g butter
  • 1 pinch salt or fine salt
  • 1 pinch white pepper

Preparation (13 steps)

1

Meat preparation

Cut the veal shoulder into 60g pieces (4 to 5 cm wide). Ideally, allow 3 to 4 pieces per person. Place the meat in a saucepan filled with water (the water must be 1 cm above the meat) and simmer for 5 minutes. Remove the white scum using a skimmer.

2

Preparation of the aromatic garnish

Drain and rinse the meat. Clean the saucepan. Peel and cut the carrots into sticks, cut the white of the leek into sticks of the same size then plant cloves in 1 onion. Peel the cloves of garlic. Slide the thyme, bay leaf and a celery leaf into a tea bag to make the bouquet garni.

3

First cooking of the meat

Thermomix® Setting
45 min/212°F/Speed 1/Linkslauf 100 Reverse

Put the meat in the Thermomix bowl with the onion pricked with cloves, the 2 cloves of garlic, the carrots, the white of leek, the celery stalk, the bouquet garni, the coarse salt and the black pepper. Cover with cold water up to the maximum mark. Cook for 45 minutes/100°C/Speed 1/Reverse.

2700
4

Recovery of the meat and broth

At the end of cooking, remove the meat and carrots using a skimmer. Put them in a bowl with a little cooking liquid and cover with cling film. Pass the rest of the broth through a sieve or cheesecloth to clarify it and reserve 1.5 liters.

5

Preparation of the pearl onions

Clean the pearl onions. Put them in a saucepan with a knob of butter, a pinch of sugar, a pinch of fine salt and cover the onions with water. Cook over medium heat until the water simmers, cover with a circle of parchment paper and cook over low heat until the water has completely evaporated. The onions must remain white and must become shiny.

6

Mushroom preparation

Cut the mushrooms into 4, the same size as the onions. Pour a knob of butter, the juice of a lemon and a little water into a saucepan. Bring to a boil, add the mushrooms, salt, cover with a circle of parchment paper and cook for 5 minutes over high heat. Reserve in the saucepan.

7

Sauce preparation

Thermomix® Setting
3 min/122°F/Speed 2 50

Put 75g of butter in the Thermomix bowl and melt 3 Min./50°C/Speed 2. Add 75g of sifted flour and cook 4 Min./100°C/Speed 3 while mixing constantly. Add 1.5 liters of the previously set aside broth and cook 10 Min./100°C/Speed 3.

180
8

Cooking the flour and adding the broth

Thermomix® Setting
4 min/212°F/Speed 3 100

Add 75g of sifted flour and cook 4 Min./100°C/Speed 3 while mixing constantly. Add 1.5 liters of the previously set aside broth and cook 10 Min./100°C/Speed 3.

240
9

Final cooking of the sauce

Thermomix® Setting
10 min/212°F/Speed 3 100

Add 1.5 liters of the previously set aside broth and cook 10 Min./100°C/Speed 3.

600
10

Rice preparation

Thermomix® Setting
3 sec/Speed 5

Put 50g of butter and 1 onion (large) cut in half in the Thermomix bowl and chop 3 Sec./Speed 5. Add 200g of rice, white pepper, salt and 400ml of water. Cook 20 Min./100°C/Speed 2 with the simmering basket.

3
11

Chop the onion and cook the rice

Thermomix® Setting
20 min/212°F/Speed 2 100

Add 200g of rice, white pepper, salt and 400ml of water. Cook 20 Min./100°C/Speed 2 with the simmering basket.

1200
12

Making the blanquette sauce

Thermomix® Setting
5 min/158°F/Speed 2 70

In a bowl, mix the 2 egg yolks and the cream, add a little nutmeg and salt. Add a little sauce prepared previously and mix. Pour the contents of the bowl into the Thermomix bowl and heat 5 Min./70°C/Speed 2 until a homogeneous sauce is obtained. Add a little lemon juice, 2 tablespoons of mushroom cooking juice and mix.

300
13

Dressing the veal blanquette

Add 50g of butter in pieces on the cooked rice, cover with parchment paper and the lid and let melt for 5 minutes. Separate the rice grains in the serving dish or on the plate. Add the sauce in the Thermomix bowl with the meat and carrots and serve with the rice, onions and mushrooms.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

More images

Recipe image

About this recipe

Veal blanquette is a bit like my family's Proust madeleine. My grandmother prepared it every Sunday, and the smell that filled the house remains etched in my memory. It is a dish that evokes sweetness, sharing and convivial meals. I adapted her recipe to the Thermomix® to save time, but while preserving the very essence of this classic. The quality of the meat is essential. The boneless veal shoulder, cut into pieces, offers a melting texture after cooking. Carrots, leek and celery stalk bring vegetal notes and a slight sweetness to the broth. The onion pricked with cloves delicately perfumes the meat, while the garlic and bouquet garni enrich the broth with subtle aromas. The button mushrooms, cooked with lemon juice, retain their whiteness and delicate flavor. The pearl onions, glazed with butter and sugar, add a touch of sweetness and shine. To make this blanquette with the Thermomix® a success, it is important to respect the cooking times and temperatures. The first cooking of the meat softens it and eliminates impurities. The clarified broth is the basis of a creamy and tasty sauce. Preparing the pearl onions and mushrooms takes a little patience, but the result is worth it. Adding the cream and egg yolks at the end of cooking brings creaminess and richness to the sauce. Feel free to adjust the seasoning to your taste, adding a pinch of nutmeg or a few drops of lemon juice. For a vegetarian version, you can replace the veal with Portobello mushrooms cut into large pieces or smoked tofu. For a vegan version, use plant-based cream and replace the butter with olive oil. You can also vary the spices by adding grated fresh ginger or turmeric. Veal blanquette is traditionally enjoyed with white rice, cooked to perfection. You can also serve it with steamed potatoes, fresh pasta or mashed vegetables. For a touch of freshness, serve it with a crisp green salad. Veal blanquette can be stored in the refrigerator for 2 to 3 days. You can also freeze it. To reheat, simmer over low heat or use the Thermomix® in reheating mode. You can prepare the meat and broth in advance and finish the sauce when serving.

Created by

Pauline Vincent

Pauline Vincent

Community member

4

4 Recipes

0

0 Cookbooks

Activity: New member
View profile

Tags

#Meat #Party #Hearty #Hot #Rich in protein

Allergens

  • Milk (including lactose)
  • Cereals containing gluten: Wheat

ALL features in the app

Download the MixBuch App and save recipes offline – including MiaMix.

• Create your own recipes – from photo, URL or text

• Your favorites always with you – even offline

• Your own cookbooks & weekly plan on your phone

• Push notifications for new recipes & MiaMix updates

• MiaMix: AI cooking assistant with precise Thermomix® steps

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Similar Recipes

Based on category & tags

Poultry Gratinated with Gruyere
1 h

Poultry Gratinated with Gruyere

Main course

6
Roasted Chicken with Herbs and New Potatoes
3 h

Roasted Chicken with Herbs and New Potatoes

Main course

4
Poultry in the Norman Style
1 h 15 min

Poultry in the Norman Style

Main course

4
Chicken with Riesling and Bacon
1 h 5 min

Chicken with Riesling and Bacon

Main course

4
Garlic Roasted Chicken with Potatoes
2 h

Garlic Roasted Chicken with Potatoes

Main course

6
Creamy Veal Blanquette
1 h 15 min

Creamy Veal Blanquette

Main course

4
Poultry stuffed with couscous and sultanas
2 h

Poultry stuffed with couscous and sultanas

Main course

6
Norman Poultry with Mushrooms and Apples
45 min

Norman Poultry with Mushrooms and Apples

Main course

4