Blanquette de Veau is a classic French dish that features tender veal cooked in a creamy white sauce. It is a traditional recipe that showcases the delicate flavors of the veal, enhanced by the addition of white wine. This dish is best served with a glass of white wine to complement the flavors and enhance the overall dining experience.
1. 2 pounds of veal stew meat
2. 2 tablespoons of butter
3. 1 onion, chopped
4. 2 carrots, peeled and sliced
5. 2 cloves of garlic, minced
6. 1 cup of dry white wine
7. 2 cups of chicken broth
8. 1 bouquet garni (a bundle of herbs such as thyme, bay leaf, and parsley)
9. 1 cup of heavy cream
10. 2 tablespoons of all-purpose flour
11. Salt and pepper to taste
12. Chopped fresh parsley for garnish
Step 1: Cook the Veal
In a large pot, melt the butter over medium heat. Add the veal pieces and brown them on all sides. Remove the veal from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add the chopped onion, sliced carrots, and minced garlic. Sauté the vegetables until they are softened and slightly browned.
Step 3: Deglaze with White Wine
Pour the dry white wine into the pot, scraping the bottom to release any browned bits. Let the wine simmer for a few minutes to allow the alcohol to evaporate.
Step 4: Add the Veal and Broth
Return the veal to the pot and pour in the chicken broth. Add the bouquet garni, which will infuse the sauce with herbal aromas. Bring the mixture to a simmer and cover the pot. Cook for about 1.5 to 2 hours, until the veal is tender.
Step 5: Prepare the Sauce
In a separate bowl, whisk together the heavy cream and flour until well combined. Remove the pot from the heat and slowly pour the cream mixture into the pot, stirring constantly. Return the pot to the heat and cook for another 10-15 minutes, or until the sauce has thickened.
Step 6: Season and Serve
Taste the sauce and season with salt and pepper according to your preference. Remove the bouquet garni from the pot. Serve the Blanquette de Veau hot, garnished with chopped fresh parsley.
Food and Wine Pairing:
Blanquette de Veau is a rich and creamy dish that pairs well with a variety of white wines. The subtle flavors and delicate texture of the veal are beautifully complemented by the acidity and crispness of white wine. For this recipe, a dry white wine such as Chardonnay or Sauvignon Blanc would work well. The bright citrus notes and balanced acidity of these wines will cut through the richness of the sauce and enhance the flavors of the dish.
When choosing a white wine to pair with Blanquette de Veau, consider the following:
– Chardonnay: This versatile wine offers flavors of apple, pear, and vanilla, which complement the creamy sauce of the dish.
– Sauvignon Blanc: With its vibrant acidity and notes of citrus and herbs, Sauvignon Blanc offers a refreshing contrast to the richness of the veal.
– Pinot Grigio: This light and crisp wine pairs well with the delicate flavors of the veal while adding a touch of citrus and mineral notes to the palate.
Remember to serve the white wine chilled, but not overly cold, to fully appreciate its flavors and aromas. Pour a glass of your chosen white wine alongside the Blanquette de Veau to create a harmonious pairing that will elevate your dining experience.