Name: Blanquette de Veau (Creamy French Veal Stew with White Wine)
Prep time: 25 min
Cook time: 100 min
Ingredients: 2.6 lb veal shoulder (cut into large chunks); 2 tbsp unsalted butter; 2 medium white onions (finely sliced); 8 cups low-sodium vegetable broth; 1/2 cup dry white wine; 1 1/2 tsp kosher salt (plus more to taste); 1 tsp black pepper (plus more to taste); 1 leek green (washed); 2 bay leaves; 4 –6 sprigs thyme; 2 –3 basil leaves (optional); 1 lb baby potatoes; 3 –4 carrots (cut into large chunks); 3 –4 small turnips (cut into large chunks); 10 –12 oz button mushrooms (halved); 2 –3 leek whites (tied (or thick segments)); 3 garlic cloves (lightly crushed); 3 tbsp unsalted butter (softened); 3 tbsp all-purpose flour; 1 cup 35% cream; 1 –2 tsp lemon juice (optional)

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Blanquette de veau is a classic French veal stew gently simmered in a light broth, then finished with a creamy white sauce. This Michel-style version keeps the broth clear (no pre-blanching), uses simple bistro aromatics, and finishes with a smooth roux-thickened cream sauce—perfect for a cozy Sunday dinner or a make-ahead family meal any time of year.

Blanquette de Veau (Creamy French Veal Stew with White Wine)

This recipe is based on my YouTube video, with a few small adjustments since publication to improve sauce consistency, balance the liquid-to-meat ratio, and keep the vegetables bright and tender.

What makes this blanquette different on this site (

If you’re looking for the most classic, textbook version with the traditional egg-yolk liaison, check out the Traditional blanquette de veau.

This Michel-style blanquette has a different intent:

Clear-broth approach without pre-blanching (more veal flavor stays in the pot)
Roux + cream finish for a stable, bistro-style sauce (easy to reheat without breaking)
Vegetables cooked with timing control (so they don’t turn mushy or muddy the sauce)
Optional fiddleheads for a Québec spring touch, but the recipe works year-round without them

If you love slow-cooked comfort dishes with deep flavor, you’ll also like Traditional homemade pot-au-feu and Classic boeuf bourguignon—different sauces, same cozy French spirit.

Ingredients

Veal & simmering broth

2.6 lb veal shoulder, cut into large chunks
2 tbsp unsalted butter
2 medium white onions, finely sliced
8 cups low-sodium vegetable broth (or light stock)
1/2 cup dry white wine
1 1/2 tsp kosher salt, plus more to taste (start light if your broth is salted)
1 tsp black pepper (or to taste)

Bouquet garni (tied bundle)

1 leek green (washed well)
2 bay leaves
4–6 sprigs thyme
2–3 small basil leaves (optional)

Vegetables

1 lb baby potatoes (fingerling or small yellow), peeled if you want a cleaner look
3–4 carrots (regular or multi-color), peeled and cut into large chunks
3–4 small turnips, peeled and cut into large chunks
10–12 oz button mushrooms, halved (or left whole if small)
2–3 leek whites, tied together with kitchen string (or cut into thick segments)
3 garlic cloves, lightly crushed

Sauce (roux + cream)

3 tbsp unsalted butter, softened
3 tbsp all-purpose flour
1 cup 35% cream
1–2 tsp lemon juice (optional but recommended for balance)

Step-by-step instructions

1) Build the base without browning

In a large heavy pot (Dutch oven works great), melt 2 tbsp butter over medium heat. Add the sliced onions and cook 6–8 minutes, stirring often, until soft and translucent without browning. The goal is sweetness and aroma, not color.

2) Add liquids, then the veal

Pour in 8 cups broth and 1/2 cup white wine. Add the veal chunks. Bring to a gentle boil, then immediately reduce to a bare simmer (a calm “blip-blip,” not rolling bubbles). Season lightly with salt and pepper.

Why gentle matters: a hard boil makes the broth cloudy and can dry out the veal. Slow simmer = tender meat and a cleaner sauce later.

If you want a deeper, more neutral veal backbone for future stews, Neutral brown veal stock is a great base to keep in the freezer.

3) Tie the bouquet garni

Lay the bay leaves, thyme, and optional basil inside a leek green. Roll it up and tie tightly with kitchen string. Drop it into the pot.

Keep the pot at a gentle simmer and skim the surface during the first 15 minutes. This is the same idea you use in brothy classics like Traditional homemade pot-au-feu: skim early, and the final broth stays cleaner.

4) Simmer the veal until tender

Simmer, partially covered, for 60–75 minutes, or until the veal is very tender when pierced with a knife. Exact time depends on the cut and the size of your chunks.

While the veal simmers, prep your vegetables.

5) Cook the potatoes separately (cleaner sauce, better texture)

Place the baby potatoes in a pot of cold salted water. Bring to a gentle boil and cook until tender, about 15–20 minutes depending on size. Drain and reserve.

Cooking potatoes separately keeps the sauce lighter and prevents it from turning starchy or overly thick.

If you’re in the mood for a different potato side another day, Fluffy stovetop rice pilaf is a classic pairing for creamy stews, and Lyonnaise potatoes (French sautéed potatoes) are a bistro favorite when you want something crisp.

6) Add the firm vegetables at the right moment

Once the veal has simmered and the broth looks clear, add:

carrots
turnips
crushed garlic
tied leek whites (or thick segments)

Simmer another 20–25 minutes, until the vegetables are tender but still hold their shape.

7) Keep mushrooms bright (optional but worth it)

Mushrooms can darken a white sauce if they simmer too long in the broth. For a cleaner blanquette:

Sauté mushrooms in a small pan with a touch of butter until just tender (5–6 minutes)
Add them at the end, right before serving

This small step helps the final sauce stay pale, glossy, and more “restaurant” looking.

8) Strain and reserve (the easiest path to a silky sauce)

Use a slotted spoon to remove veal and vegetables to a warm bowl. Discard the bouquet garni. Keep everything covered.

Strain the broth into a clean pot (or keep it in the same pot and strain carefully). You want the broth ready to become sauce.

9) Make the roux (white, not toasted)

In a small saucepan, mash 3 tbsp softened butter with 3 tbsp flour to form a paste. Cook it over medium-low heat for 1–2 minutes, stirring constantly, just to remove the raw flour taste without browning.

Gradually whisk in about 4–5 cups of the hot broth (you may not need it all). Simmer gently until the sauce is thick enough to nappe (coat the back of a spoon), about 5–8 minutes.

If you ever want an even faster thickener that melts straight into hot broth, Beurre manié (butter + flour thickener) is a great technique to know.

10) Finish with cream (and a touch of brightness)

Lower the heat and whisk in 1 cup cream. Simmer gently 2–3 minutes to unify the sauce.

Taste and adjust:

salt
pepper
1–2 tsp lemon juice (optional but highly recommended)

That tiny lemon finish doesn’t make the dish taste “lemony”—it simply wakes up the cream and veal.

11) Recombine and warm through

Return the veal, carrots, turnips, leeks, potatoes, and sautéed mushrooms to the sauce. Warm everything gently for 3–5 minutes.

Keep it at a very gentle heat—cream sauces don’t love aggressive boiling.

Nutrition context

Blanquette de veau is classic comfort food: protein-rich veal, vegetables, and a creamy sauce. If you want it a little lighter, the easiest move is using a bit less cream and leaning more on the broth for volume, while keeping the sauce properly thickened.

Substitutions

Veal shoulder: veal stew meat works; if you can’t find veal, chicken thighs make a great creamy stew base (different flavor, same comfort). For chicken inspiration, Creamy Tuscan chicken is a totally different vibe but the same “creamy and cozy” category.
Vegetable broth: light chicken stock works well. If using salted store-bought broth, reduce the salt at the start and season at the end.
White wine: swap with more broth plus 1 tbsp white wine vinegar (added near the end) for a similar brightness.
Cream: half-and-half can work, but the sauce will be less rich. Keep the heat gentle so it doesn’t split.
Turnips: parsnips are a great swap, especially in winter.
Fiddleheads: optional—skip them or replace with green beans or peas stirred in at the end.
Roux thickening: if you prefer a more traditional finish, use an egg yolk + cream liaison (off heat) like many classic versions do—see the Traditional blanquette de veau for that direction.

FAQ

Can I make blanquette de veau ahead of time?

Yes. In fact, the flavor often improves after resting. Cool completely, refrigerate, then reheat gently (low heat, no boiling). Add a splash of broth if the sauce tightens too much.

Why not boil hard?

A hard boil clouds the broth and can make the veal tougher. Gentle simmer keeps the broth cleaner and the meat tender.

How do I keep the sauce from being too thick?

Add broth a little at a time until it coats the back of a spoon. If it thickens after reheating, loosen with a splash of hot broth.

Why add lemon juice at the end?

Cream + veal can taste flat without a little acidity. Lemon brightens the sauce without changing the identity of the dish.

Can I freeze it?

You can, but cream sauces can change texture after freezing. If you plan to freeze, do it before adding cream, then finish with cream after thawing and reheating.

What should I serve with blanquette de veau?

Rice pilaf is classic, potatoes are bistro-style, and roasted vegetables work year-round. See the ideas below.

What to serve with / Suggested posts

Fluffy stovetop rice pilaf for the most classic “sauce-soaking” pairing
Homemade mashed potatoes for pure comfort
Lyonnaise potatoes (French sautéed potatoes) for a bistro side with crisp edges
Oven roasted mixed vegetables for a simple year-round side
Traditional homemade pot-au-feu if you want another French broth-based classic
Classic boeuf bourguignon for a red-wine, deeper, darker cousin to blanquette
Weeknight beef ragout (beef stew) for a faster stew-style dinner
Stovetop cassoulet (easy French duck and sausage stew) for another hearty French comfort dish
Chili con carne with beef and beans when you want cozy comfort with a totally different spice profile
Beurre manié thickener if you want a simple sauce-fixing technique for stews and soups
Neutral brown veal stock for a freezer-friendly base that upgrades future braises and stews

Blanquette de Veau (Creamy French Veal Stew with White Wine)

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Prep Time 25

Cooking Time 1 40

Category Main Course

Cuisine French

Portions 6 Portions

Calories 450 kcal