Recipe: Lemon Veal Blanquette

Name: Lemon Veal Blanquette
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4 servings
Ingredients: 800 g (28 oz) milk-fed veal shoulder (grass-fed); cut into 12 pieces of approximately 65 g (2.25 oz) each; 1.5 liters (1.6 qt) organic milk; 2 chopped shallots; 1 sandy carrot cut into small mirepoix; 2 bay leaves; a little lemon thyme; 1/2 preserved lemon with pulp removed and sliced into fine julienne; 1 juice of untreated lemon; 8 pitted black olives from Nyons, sliced; salt and Timut pepper (if available); 120 g (4.25 oz) good churned butter; 80 g (2.8 oz) wheat flour type 55

By chef patrick Asfaux 4/5 (12 reviews) · 🍳 25 made it

Prep 60 min

Cook 45 min

Total 1h45

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

800 g (28 oz) milk-fed veal shoulder (grass-fed)
cut into 12 pieces of approximately 65 g (2.25 oz) each
1.5 liters (1.6 qt) organic milk
2 chopped shallots
1 sandy carrot cut into small mirepoix
2 bay leaves
a little lemon thyme
1/2 preserved lemon with pulp removed and sliced into fine julienne
1 juice of untreated lemon
8 pitted black olives from Nyons, sliced
salt and Timut pepper (if available)
120 g (4.25 oz) good churned butter
80 g (2.8 oz) wheat flour type 55

Step-by-step directions

1 In a pot, melt 40 g (1.4 oz) of butter then add shallots, carrots, thyme and bay leaf, sweat for 5 minutes, then add your meat pieces, salt and pepper, add the lemon juice, cover and let sweat gently for 10 minutes.

2 Then moisten with the milk and at boiling point, cover and cook gently for 35 minutes.

3 Decant the meat pieces onto a tray, remove the bay leaves, then blend and strain your sauce.

4 In this same pot, melt the 80 g (2.8 oz) of butter and add the flour, let this roux cook for 5 minutes, then add your strained liquid, stir with a whisk, then add your lemon zest, after 5 minutes plate in nice deep dishes topped with your sliced black olives.
You can serve with good pilaf rice, some fresh pasta or a bed of spinach for example.