If you love French comfort food, veal blanquette is the benchmark: gently poached veal shoulder, a glossy white velouté finished with egg yolks and cream, buttery mushrooms and pearl onions, and (traditionally) rice pilaf on the side. This optimized formula fixes three common pitfalls: too much liquid, under-seasoning, and over-thickening. We start with just enough liquid to cover, cook low and slow until spoon-tender, and finish the sauce off-heat so it stays silky, never grainy.

Based on my YouTube video — with a few tweaks since publishing to improve broth concentration, tenderness, and authenticity (pearl onions, full mirepoix, silky liaison). This version targets North-American kitchens while preserving Parisian technique.

For sides, go classic with rice pilaf; for something indulgent, try Parisian potatoes or a traditional gratin dauphinois. As a starter, French onion soup is perfect, and for dessert, consider strawberry tiramisu, no-churn dark-chocolate ice cream, or crème brûlée.

Why this version works

Concentrated broth: ~1.5 L total liquid (including wine) for 1.7 kg veal = deeper flavor.
Perfect texture: light roux (50 g + 50 g) + liaison added warm, never boiling.
Authentic garnish: sautéed mushrooms + pearl onions (glazed).
Seasoning in two passes: early light salt + final adjustment.

Ingredients

Meat & broth

3 lb 12 oz (≈1.7 kg) veal shoulder, cut into large cubes
1 cup (250 ml) dry white wine
5 cups (1.25 L) water (just to cover; total liquid ≈1.5 L)
2 medium onions, roughly chopped
2 carrots, in chunks
1 leek, cleaned and tied
1 small celery stalk (or 5–6 parsley stems)
2 garlic cloves, crushed
2 bay leaves, 2 thyme sprigs
2–3 whole cloves
Fine salt: 1½–2 tsp (8–10 g) total, to taste
Fresh black pepper

Roux & liaison

3½ tbsp (50 g) butter
⅓ cup (50 g) all-purpose flour
2 egg yolks
⅔ cup (150 ml) cream (15% or heavy)
Juice of ½ lemon

Garnish

10–11 oz (300 g) button mushrooms, sliced
15–18 pearl onions, glazed (butter + pinch sugar + splash of water)
Rice pilaf to serve — or Parisian potatoes / gratin dauphinois

Instructions (condensed but complete)

Blanch veal: cover with cold water (wine counts toward total), bring to a gentle boil 5 min. Skim thoroughly.

Add aromatics: onions, carrots, tied leek, celery, garlic, bay, thyme, cloves. Top up with water to just cover (≈1.5 L liquid total). Lightly salt.

Simmer low: 1 h 45–2 h at a bare simmer, skimming and never boiling hard.

Strain: remove meat/veg. Strain broth through a fine sieve. Reduce if needed to about 1 quart (≈1 L) of flavorful stock.

Roux: melt butter, whisk in flour, cook 1–2 min. Whisk in hot broth gradually to a velouté consistency. Simmer 8–10 min to cook out flour.

Garnishes:
- Mushrooms: sauté in butter; season.
- Pearl onions (glazed): cover halfway with water, add a knob of butter + pinch of sugar + salt; cover and cook gently until water evaporates and onions are shiny and tender.

Liaison: off heat, cool sauce to 170–175°F (75–80°C). Mix cream + yolks + lemon. Temper with a little hot sauce, return to pot without boiling. Season to taste.
Assemble & serve: return veal, mushrooms, and pearl onions to the sauce. Warm gently. Serve with rice pilaf (or potatoes/gratin).

Substitutions & variations

Cuts: shoulder is ideal; brisket or breast work well for extra gelatin.
Dairy: 15% cream for a lighter finish; heavy cream for ultra-lush texture.
Acid: lemon juice or a splash of white-wine vinegar at the end.
Egg-free: skip yolks; reduce the sauce slightly more and add a touch of extra cream.

Pro tips

Don’t let the sauce boil after adding the liaison.
Skim patiently early on for a bright, clean flavor.
Cook low and slow: 1 h 45–2 h, depending on cube size and cut.

FAQ

Do I have to use wine?
No, but 1 cup dry white wine boosts complexity and freshness.

Can I make it ahead?
Yes. Poach the veal and strain the broth the day before. Thicken and add the liaison on serving day.

What to serve with it?
Traditionally rice pilaf. North-American diners also love Parisian potatoes or a traditional gratin dauphinois.

What to serve & related recipes

Starters & sauces: Classic French onion soup, Homemade hollandaise sauce, Beurre manié.
Sides: Traditional gratin dauphinois, Parisian potatoes.
French mains to try next: Chicken with vinegar, Easy tartiflette.
Desserts: Fresh strawberry tiramisu, No-churn dark chocolate ice cream, Crème brûlée.
Pantry basics: Homemade tomato sauce, Homemade pesto, Caesar salad