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–+ servings

Blanquette de Veau Keto

One of France's most revered dishes — tender veal, mushrooms, and pearl onions bathed in a white, velvety sauce enriched with cream and egg yolks.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Main Course
Cuisine: French
Servings: 6 servings
Calories: 520kcal

Ingredients

  • 1.2 kg veal shoulder or breast cut into 5cm cubes
  • 1 onion studded with 2 cloves
  • 2 carrots
  • 2 celery stalks
  • Bouquet garni
  • 300 g button mushrooms
  • 200 g pearl onions
  • 300 ml veal stock (from poaching) Sauce
  • 200 ml heavy cream Sauce
  • 3 egg yolks Sauce
  • juice of 1 lemon Sauce
  • 2 tbsp butter Sauce
  • Salt, white pepper, nutmeg

Instructions

  • Blanch veal: cover with cold water, bring to boil, drain, and rinse (removes impurities).
  • Return veal to pot with onion, carrots, celery, and bouquet garni. Cover with fresh cold water. Simmer 1 hour until tender.
  • Cook pearl onions in butter until lightly golden. Add mushrooms, cook until softened. Set aside.
  • Strain veal stock into a clean pan. Reduce to 300ml. Add cream and reduce again by one-third.
  • Whisk egg yolks with lemon juice. Remove sauce from heat. Whisk egg mixture into cream sauce slowly.
  • Return to very low heat, stirring until thickened to coating consistency. Do not boil.
  • Add veal, onions, and mushrooms. Season with salt, white pepper, and nutmeg. Serve.

Nutrition

Serving: 1serving | Calories: 520kcal | Protein: 46g | Fat: 30g | Fiber: 1g
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