My 2-years-old tried to taste the dish while I posted it for picture
Blanquette de veau is a dish that I often prepare for dinner with friends or in family. It always pleases my guests – probably because of the tenderness of the meat and its creamy white sauce.
The traditional recipe consists of simmering the stew meat with carrot, onion, leek, celeri, thyme and bay leaf for 1.5 hours. Thicken the sauce at the end by gradually introducing a mixture of egg yolk and whipping cream.
Today I’ve tried out a variety. I simmered the ingredients in coconut milk and chicken broth instead of water. The resulting sauce is more creamy and the coconut milk is so subtle that it only make the dish more delicious.
Serve this dish with plain rice and a fruity white wine. Enjoy!
French Cuisine Apprentice 