Recipe for Blanquette de Veau: A Classic with a Provençal Twist

The recipe for Blanquette de Veau is a staple of French gastronomy. Traditionally prepared with a creamy, fragrant sauce, it lends itself to many variations. Today, we present a Provençal-inspired version, where thyme, lemon, and a touch of olive oil elevate this beloved family dish.

Ingredients for a Sun-Kissed Blanquette

To prepare this recipe for Blanquette de Veau, you will need:

• 1 kg of veal breast and shoulder
• 1 carrot
• 1 onion
• 2 cloves of garlic
• 1 celery stick
• 1 bouquet garni (thyme, bay leaf, rosemary)
• Zest of one organic lemon
• 1 tablespoon olive oil
• 20 g butter
• 1 tablespoon flour
• 20 cl fresh cream
• 10 cl white wine
• 1 litre poultry stock
• Salt, pepper

Preparation: Gentle and Patient Cooking

First, cut the meat into pieces and gently brown it in a casserole dish with the olive oil and butter. Then, add the sliced onion, crushed garlic, carrot cut into rounds, and celery stick. Let it cook for a few minutes before sprinkling with flour. Stir well to coat the meat.

Next, deglaze with white wine and add the hot poultry stock. Add the bouquet garni and let it simmer on low heat for 1 hour and 30 minutes. The meat should be tender.

Finally, remove the meat and strain the sauce. Add the fresh cream and lemon zest. Adjust the seasoning before returning the meat for a few more minutes.

The Perfect Pairing: Absolu Blanc from Domaine des Oullières

To complement this sun-kissed blanquette, a well-structured white wine is ideal. Absolu Blanc from Domaine des Oullières, with its floral aromas and refreshing character, balances the richness of the sauce while enhancing the veal’s flavours. Served well chilled, it offers a perfect harmony on the palate.

This Provençal-style Blanquette de Veau promises a moment of indulgence and conviviality. Enjoy it without moderation with a fine glass of Absolu Blanc!