Recipe - Dish

Veal blanquette with vegetables and lemon sauce

Veal blanquette with vegetables and lemon sauce
  • Easy

  • 30 min

  • 160 min

Veal blanquette is a dish that brings everyone together! This version is served with a lemon sauce.


Serves 4

1kg veal (shoulder, breast)
2 knobs of butter
2 tablespoons plain flour
2 carrots
1 onion
2 garlic cloves
1 leek (the white part)
1 teaspoon dried thyme
salt and mixed peppercorns
6 sprigs of fresh parsley

For the sauce

150g button mushrooms
2 knobs of butter
1 untreated lemon
2 egg yolks
10cl crème fraîche
salt and mixed peppercorns


For the meat:

Cut the veal into large cubes (approximately 50g each). Place the cubes of veal in the casserole. Cover with water and bring to the boil to blanch. Remove from the heat, drain the meat and rinse with clean water.
Put the butter in the casserole and place over a medium heat. When it begins to sizzle, add the cubes of veal. Season with some salt and pepper. Lightly brown the meat, and then add the flour. Mix well. Meanwhile, gradually add water to cover the meat.
Peel and finely chop the onion, then add to the casserole along with the thyme. Cover the casserole and leave to simmer over a low heat for around 1h30m.

For the vegetables:

Wash and scrub the carrots. Cut into slices. Do the same with the leek. Peel and chop the garlic cloves. Remove the soil from the mushroom stems using a knife and then wash in clean water. Chop.
Once the meat is cooked, remove it from the casserole, leaving the broth. Add the vegetables and cook for 30 minutes.

For the sauce:

Remove the vegetables from the broth using a sieve and a bowl.
Immediately afterwards, take a bowl and quickly beat the egg yolks with the crème fraîche and the lemon juice and zest. Add a ladleful of the warm sauce and mix well. Pour the mixture into the rest of the sauce. Stir.

Dishing up and finishing touches:

In the casserole, add the meat, vegetables and the sauce. Place over a low heat for several minutes. Remove from the heat. Adjust the seasoning if necessary.

Serve the blanquette in a large dish. Garnish with sprigs of parsley and serve with rice.

Chef’s tip: cooking for longer will result in very tender meat. You can extend the cooking time by one hour if you have the time (2h30 instead of the 1h30 stated in the recipe).

Chasseur products used in this recipe