Blanquette de Veau Recipe Julia Child

Introduction

Hi, I’m Ava and I’m a food enthusiast, especially when it comes to French cuisine. One of my favorite recipes is Blanquette de Veau, which is a classic French dish that is perfect for any occasion. I’ve been cooking this dish for years and I’m confident that you’ll love it just as much as I do.

Blanquette de Veau is a creamy and flavorful stew made with tender veal, vegetables, and a white sauce. This recipe was popularized by the famous chef Julia Child, who introduced French cuisine to American households through her TV shows and cookbooks.

In this article, I’ll guide you through the step-by-step process of making Blanquette de Veau, share some tips and tricks, and provide some interesting facts about this delicious dish.

Curiosities, Statistics, and Fun Facts

• Blanquette de Veau is a traditional French dish that originated in the 19th century.
• This dish is typically made with veal, but can also be made with chicken or lamb.
• Blanquette de Veau is considered a comfort food in France and is often served during family gatherings and holidays.
• The dish gets its name from the white sauce (blanc in French) that is used to coat the meat and vegetables.
• Julia Child’s recipe for Blanquette de Veau is one of the most popular versions of this dish in the US.
• According to a survey conducted by Food Network, Blanquette de Veau is one of the top 10 French dishes that Americans love.

Ingredients

• 2 pounds of veal shoulder or stew meat
• 1 onion, chopped
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 1 bouquet garni (thyme, parsley, bay leaf)
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 egg yolk
• 1/2 cup of heavy cream
• Salt and pepper to taste

Instructions

1. In a large pot, add the veal, onion, carrots, celery, bouquet garni, and enough water to cover the ingredients.
2. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour.
3. Remove the meat and vegetables from the pot and set them aside.
4. Strain the cooking liquid and reserve 2 cups.
5. In a separate pot, melt the butter over medium heat and add the flour.
6. Whisk the mixture until it becomes a paste (roux).
7. Add the reserved cooking liquid to the pot and whisk until the sauce thickens.
8. Return the meat and vegetables to the pot and let them simmer for an additional 10 minutes.
9. In a small bowl, whisk together the egg yolk and heavy cream.
10. Add the egg yolk mixture to the pot and stir until the sauce becomes creamy and smooth.
11. Season with salt and pepper to taste.
12. Serve hot with steamed rice or boiled potatoes.

Tips and Tricks

• Use veal shoulder or stew meat for the best results. These cuts are tender and have a mild flavor that pairs well with the creamy sauce.
• Make sure to remove any excess fat from the meat before cooking.
• If you don’t have a bouquet garni, you can use dried herbs instead. Just tie them in a cheesecloth or use a tea infuser.
• For a thicker sauce, you can add more flour to the roux.
• If the sauce becomes too thick, you can add more cooking liquid or heavy cream to thin it out.
• Blanquette de Veau can be refrigerated for up to 3 days and reheated on the stove or in the microwave.

Personal Experience

I first tried Blanquette de Veau when I was studying in France and it quickly became one of my favorite dishes. I love how soft and creamy the meat is, and how the vegetables add a nice texture to the dish. Whenever I miss France, I make Blanquette de Veau and it brings back fond memories of my time there.

Over the years, I’ve experimented with different versions of this recipe and I’ve found that Julia Child’s recipe is the best one. Her instructions are clear and easy to follow, and the result is always a delicious and satisfying meal.

Expert Opinion

Blanquette de Veau is a classic French dish that requires patience and attention to detail. The key to a successful Blanquette de Veau is to use high-quality ingredients and to follow the recipe closely. Julia Child’s recipe is a great starting point for anyone who wants to try this dish for the first time. – Chef Jacques Pépin

FAQs

What is the origin of Blanquette de Veau?

Blanquette de Veau is a traditional French dish that originated in the 19th century. It was originally made with lamb, but veal became the preferred meat over time.

What are the best cuts of veal to use for Blanquette de Veau?

The best cuts of veal to use for Blanquette de Veau are shoulder or stew meat. These cuts are tender and have a mild flavor that pairs well with the creamy sauce.

Can I use chicken or lamb instead of veal?

Yes, you can use chicken or lamb instead of veal. However, the cooking time may vary depending on the type of meat you use.

How long can I store Blanquette de Veau?

Blanquette de Veau can be refrigerated for up to 3 days and reheated on the stove or in the microwave.

What is the best side dish to serve with Blanquette de Veau?

Blanquette de Veau pairs well with steamed rice or boiled potatoes. You can also serve it with a side salad or some crusty bread.