Blanquette de Veau is a quintessential example of 'haute cuisine' for the everyday table. Its secret lies in the delicate handling of the veal, which must not be allowed to brown. The cooking process is slow, allowing the meat to become completely tender and meld with the vegetable base. The creamy sauce is made from the broth in which the meat was cooked, giving it a rich and delicious flavor without the need for a flour thickener.
The result is a light yet hearty dish that symbolizes elegance and simplicity. It is served with fresh parsley and is a wonderful meal for a family dinner or special occasions. It is the perfect proof that luxury doesn't have to be complicated.
In a pot, place the veal in cold water, bring to a boil, and skim off any foam. Reduce the heat and add the chopped carrots, onion with a clove, celery, thyme, and bay leaf. Season with salt and white pepper. Simmer slowly and gently for 1.5 to 2 hours until the meat is very tender.
Once the meat is cooked, remove it from the broth along with the vegetables and set them aside. Strain the broth through a sieve.
In a saucepan, melt the butter and add the flour to create a 'roux'. Cook for a few minutes. Gradually pour in 500 ml of the strained broth, stirring constantly until the sauce thickens. Add the heavy cream and let it simmer.
In a small bowl, whisk the egg yolks with a little lemon juice. Ladle some of the hot sauce into the egg yolk mixture and whisk slowly (tempering). Then, slowly pour this mixture back into the saucepan with the sauce, stirring constantly. Heat gently, but do not let it boil, or the egg yolks will curdle.
Add the cooked meat, carrots, and sliced mushrooms (you can sauté them briefly in butter beforehand) to the sauce. Stir to combine everything evenly. Season to taste as needed. Serve immediately, sprinkled with fresh parsley, preferably with rice or mashed potatoes.