Recipe for Veal Blanquette

Preparation of the ingredients Start by peeling the onion and piercing it with 3 cloves. Cut the meat into large pieces.

Cooking In a large pot, melt a knob of butter and brown the pieces of meat on all sides. Season and cover the meat with water, then add the onions and bouquet garni. Let simmer on medium-low heat for 1.5 hours with the lid on.

Preparation of the vegetables Meanwhile, wash and cut the carrots and mushrooms, then cook them separately in olive oil. The vegetables should be cooked and slightly crunchy. Cook the whole small onions in oil as well, season all the vegetables during cooking, and set aside.

After cooking, drain the meat and reserve the cooking juice.

Preparation of the sauce: In a bowl, mix the egg yolks with the thick cream. In a large saucepan, make a roux by melting the butter, then add the flour and mix for 3 minutes with a whisk, stirring constantly. Then add the cooking juices and cook until thickened while continuing to whisk (cook until boiling).

Then add the cream and egg yolk mixture, lower the heat, and add the lemon juice.

Finishing Touches: Add the meat and vegetables and let heat for 5 minutes without boiling.