BLANQUETTE DE VEAU IS A CLASSIC FRENCH COMFORTING CASSEROLE!
Learn how to cook Blanquette de Veau with Chez François!
During this class, we will cook together BLANQUETTE DE VEAU! This delicious veal casserole is perfect for the winter season. But why is it called Blanquette in French? Originally the name comes from the word blanc which means white in English and of course this dish consists of white veal cooked in white sauce! Following the preparation of flavorful veal stock, the meat is cooked with mushrooms, carrots, and pearl onions and then incorporated in a succulent creamy white sauce. French people usually serve the Blanquette de Veau with white rice which is absolutely ideal with this dish.
Let's cook Blanquette de Veau together!
Group cooking classes are limited to 10 guests. The fee is only $35 per person. Reserve your seat now! Click HERE for the next scheduled class
Private cooking classes can be booked at a time that suits your schedule. The fee is only $59.99. Click HERE to book a 1:1 online cooking class!
LIST OF INGREDIENTS:
• 2 lbs of Veal Shoulder (cut into large cubes) • 3 Carrots Diced • 1 Peeled Onion Poked with 6 Whole Cloves • 1 Leek & 3 Bay Leaves • 1 Bouquet Garni (Bunch of Fresh Thyme/Tarragon/ Herbes de Provence) 3 Bay Leaves • 1 Celery • 6 Cloves Garlic • 4 Cups of Veal Stock (or chicken stock) • 2 Cups Button Mushrooms cleaned and cut in half • 4 tbsp of butter • 1 tbsp Olive Oil • Salt & Pepper • 1/2 Cup all-purpose flour • 2 Cups Pearl Onions • 1/2 Lemon • 1 cup of white wine • 1 Cup of Creme Fraiche and 1 egg yolk • Chopped Parsley or Chives
LIST OF COOKWARE AND ACCESSORIES:
• 1 Large stockpot (or dutch oven) • 1 Medium Saucepan • 1 Fine-mesh Strainer • 1 Frying Pan • 1 Slotted Spoon • 1 Medium Bowl • Parchment Paper
Bring a French Touch to Your Lifestyle!
Chez François
The password to download the Blanquette de Veau recipe will be provided after the class
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