How to Make Blanquette de Veau

white stew French Style
Blanquette de veau, a Capestang
Blanchette de veau
Blanquette, French Veal Stew

This is a delicate subtle flavoured stew, using clean white meat, normally the finest veal you can find, which is favourable with my children and my picky husband.

I couldn’t believe that everyone had seconds!

This is among the preferable meals in any French house. One, because it is easy to make, two, because it is a comfort food probably made for kids by their grandmothers and three, because these cuts of meat are often reasonable priced and you don’t need much in the stew to make this dish.

Many people take out the veggies and sift the sauce to make it is white as possible, but I only did that for the kids so they didn’t have thyme and onions floating around on their plates. I did place a few pretty carrots and celery on their plates afterwards, and when they asked for more I gave it to them without sifting and they still ate it up!

I served the stew over homemade pasta using organic whole wheat flour, a new thing I insist on doing for my family. I can control the quality of flour, the freshness of our organic eggs and add in just a dash of sea salt. Eh voila!


  • 1 kilo veal, cubed
  • 50 grams butter
  • 2 medium onions
  • 2 cloves of garlic
  • 3 large carrots
  • 2 celery stalks, no leaves
  • 1 cup white wine
  • 3 cups chicken stock
  • 2 springs thyme
  • 4 stems of parsley
  • 500 grams Parisian mushrooms (white button) optional
  • salt and pepper to taste
  • 500 ml whipping cream (sour cream/creme fraiche is an alternative)
  • 2 egg whites ( I used one entire egg instead)
  • juice of one organic lemon

Serve over pasta, potatoes or rice


1 large dutch oven

whisk for whipping cream/egg/lemon mixture just before serving

Blanquette de veau dans le pot
Blanchette in dutch oven before cooked


Step 1 – melt butter in skillet with lid, add in meat, onions, garlic, carrots, celery and warm for 5 5 – 10 minutes.

Step 2 – add in white wine and bring to a boil, and reduce liquid by half

Step 3 – add in stalk, cover, cook for 1 hour on medium, covered for 1/2 the time

Step 4 – in a separate container whisk eggs, lemon juice and whipping cream

Step 5 – add to stew and take off stove

Step 6 Serve immediately! Et VOILA! Blanquette!

white stew French Style
Blanquette de veau, a Capestang


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