Classic Veal Blanquette

Thermomix recipe: Classic Veal Blanquette. Ready in 100 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 600 g veal shoulder or breast, trimmed and cut into 3-4 cm cubes
• 1 large onion (approx. 150 g), peeled and quartered
• 2 carrots (approx. 200 g), peeled and cut into 3 cm pieces
• 2 celery stalks (approx. 100 g), cut into 3 cm pieces
• 200 g button mushrooms, quartered
• 1.2 L water or light chicken stock
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 tsp salt
• 1/2 tsp white pepper
• 30 g unsalted butter
• 30 g plain flour
• 150 ml full-fat cream
• 2 egg yolks
• 1 tbsp lemon juice
• Fresh parsley, chopped, for garnish

Instructions

1. Place onion, carrots, and celery into the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add the veal cubes, water or chicken stock, bay leaf, thyme, salt, and white pepper to the mixing bowl. Ensure the liquid covers the meat.
3. Cook 60 min / 98°C / Speed 1 / Reverse. Place the simmering basket on the lid instead of the measuring cup to allow for some evaporation and prevent splatter.
4. After 30 minutes, pause the machine. Scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Continue cooking.
5. Add the quartered mushrooms to the mixing bowl. Continue cooking for the remaining 15 minutes of the veal cooking time.
6. Carefully empty the contents of the mixing bowl into the simmering basket placed over a large bowl to collect the cooking liquid. Set aside the veal and vegetables, keeping them warm. Discard the bay leaf and thyme sprigs.
7. Rinse the mixing bowl. Add the butter to the clean mixing bowl. Melt 2 min / 80°C / Speed 1.
8. Add the flour to the melted butter. Cook 2 min / 100°C / Speed 1 to make a roux.
9. Gradually add 400 ml of the reserved cooking liquid to the mixing bowl with the roux. Cook 5 min / 90°C / Speed 3 until the sauce thickens and is smooth. Place the simmering basket on the lid to prevent splatter.
10. Insert the butterfly whisk. In a separate small bowl, whisk together the cream and egg yolks. With the machine running at Speed 2, slowly pour the cream and egg yolk mixture through the lid opening onto the butterfly whisk. Cook 2 min / 80°C / Speed 2 / Reverse to thicken the sauce without curdling.
11. Add the lemon juice to the sauce. Mix 10 sec / Speed 2 / Reverse. Remove the butterfly whisk.
12. Return the cooked veal and vegetables to the mixing bowl with the sauce. Gently mix 1 min / 90°C / Speed 1 / Reverse to combine and heat through.
13. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.