Blanquette de Veau

Chef Philippe’s selected blanquette de veau combines gently cooked veal shoulder with small onions and button mushrooms in a pale, creamy sauce. A white roux, the veal’s own strained broth, egg yolks and thick crème fraîche give the sauce its body, with lemon juice at the finish.

The veal is first blanched, drained and returned to a clean pot with fresh water. Whole onion, carrots, leek, celery, garlic and cloves accompany a bouquet of leek leaves, parsley, thyme and bay; gentle simmering brings the meat to tenderness.

The cooked meat is lifted out, the aromatic vegetables and bouquet are removed, and the broth is strained for the sauce. Small onions and sliced button mushrooms cook separately with butter, sugar, salt, pepper and water, staying pale as their liquid evaporates.

Butter and flour make a roux without browning. The cooled roux takes hot reserved broth, then an egg-yolk and crème-fraîche mixture enriches the thickened sauce before lemon juice is added.

The sauce is strained over the veal, glazed onions and mushrooms, then gently mixed through them. This version keeps the meat, garnishes and sauce light in colour, with creamy coating around the pieces rather than a browned crust.