Blanquette De Veau With Lemon Sauce Recipe
Blanquette De Veau has a divine taste. Blanquette De Veau gets its taste from veal mixed with flour and flavored with lemon juice. Blanquette De Veau is inspired by many food chains all over the world.
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 2 pounds boneless veal shoulder, cut in 2-inch pieces | ||
| Boiling water | 4 Cup (16 tbs) | |
| 1 veal bone, cracked | ||
| 1 large carrot, cut in thick slices | ||
| 1 medium-sized onion, quartered | ||
| Parsley sprigs | 2 | |
| Bay leaf | 1/2 | |
| 2 sprigs fresh thyme or 1/2 teaspoon dried thyme | ||
| Salt | 1 Teaspoon | |
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Egg yolks | 2 | |
| Heavy cream | 1/3 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, minced | |
| Salt, pepper, and lemon juice to taste | ||
| Salt, pepper, and lemon juice to taste | ||
Directions
Melt the 2 tablespoons butter in a large, heavy pan with a cover.
Put in the veal pieces, cover the pan, and cook over low heat to let the meat release its juices €” it shouldn't brown.
Add boiling water to cover the meat, veal bone, carrot, onion, parsley, bay, thyme, and salt.
Cover and simmer gently for 1 1/4 to 1 1/4 hours or until the meat is tender.
Remove the meat pieces with a fork or slotted spoon and set aside.
Strain the stock and discard bones and seasoning vegetables.
Rinse the pan to remove any scum, pour in cooking stock, and boil rapidly until reduced to 2 1/4 to 2 1/2 cups.
Using another pan, melt the 2 tablespoons butter; stir in the flour and cook, stirring, until bubbly.
Remove from heat and gradually stir in the reduced cooking stock and the lemon juice.
Cook, stirring, until the sauce is thickened and smooth, about 5 minutes.
Combine the sauce and veal.
This much can be done ahead and the dish refrigerated.
Put in the veal pieces, cover the pan, and cook over low heat to let the meat release its juices €” it shouldn't brown.
Add boiling water to cover the meat, veal bone, carrot, onion, parsley, bay, thyme, and salt.
Cover and simmer gently for 1 1/4 to 1 1/4 hours or until the meat is tender.
Remove the meat pieces with a fork or slotted spoon and set aside.
Strain the stock and discard bones and seasoning vegetables.
Rinse the pan to remove any scum, pour in cooking stock, and boil rapidly until reduced to 2 1/4 to 2 1/2 cups.
Using another pan, melt the 2 tablespoons butter; stir in the flour and cook, stirring, until bubbly.
Remove from heat and gradually stir in the reduced cooking stock and the lemon juice.
Cook, stirring, until the sauce is thickened and smooth, about 5 minutes.
Combine the sauce and veal.
This much can be done ahead and the dish refrigerated.
Chef
