Classic Veal Blanquette with Lemon

Classic Veal Blanquette with Lemon : The veal blanquette of days gone by: melt-in-your-mouth meat in a velvety cream sauce brightened with a squeeze of lemon.

• 6 servings
• Preparation 25 min
• Cooking 75 min
• Total 100 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : classic veal blanquette

• 1000 g veal shoulder
• 3 carrots
• 1 onion studded with 1 clove
• 250 g white button mushrooms
• 800 ml water
• 1 bouquet garni
• 40 g butter
• 40 g all-purpose flour
• 2 egg yolks
• 150 g heavy cream
• 1 lemon
• 2 tsp salt

Preparation : classic veal blanquette

1. Put the water, the veal pieces, the onion, the carrots, the bouquet garni and the salt in the bowl.
2. Cook the veal. 50 min100°Cspeed 1reverse
3. Add the mushrooms and keep cooking. 10 min100°Cspeed 1reverse
4. Drain the meat and vegetables, keeping the broth. Rinse the bowl.
5. Make a roux with the butter, flour and 500 ml of the broth. 8 min90°Cspeed 3
6. Off the heat, add the yolks, the cream and the lemon juice and mix. 20 secspeed 3
7. Pour the sauce over the meat and serve with rice.

Storage: 2 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 100 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.