Blanquette de veau is a classic French dish consisting of braised veal in a creamy white sauce. The name "blanquette" comes from the French word "blanc," meaning white, symbolizing the pale color of the sauce that coats the meat. This traditional delicacy originates from the Haute Cuisine tradition, showcasing the elegance and finesse of French cooking.
To prepare the dish, tender pieces of veal, typically from the shoulder or leg, are first sautéed in butter until lightly browned. The meat is then simmered in a flavorful broth along with aromatic ingredients such as onions, carrots, and bouquet garni, which may include thyme, parsley, and bay leaves. The slow cooking process allows the veal to become tender and absorb the delicate flavors from the broth.
The key component of blanquette de veau is the velvety white sauce, known as "velouté." It is made by thickening the cooking liquid with a roux, a mixture of equal parts butter and flour. This results in a smooth and creamy sauce that envelops the meat and vegetables, creating a harmonious combination of flavors.
Blanquette de veau is often garnished with pearl onions and mushrooms, which add texture and enhance the overall taste. It is traditionally served with a side of rice or boiled potatoes to soak up the luscious sauce. This indulgent French dish is highly regarded for its delicate flavors, tender meat, and rich, creamy sauce, making it a favorite among gourmets and a staple of French culinary tradition.
