Royal Belgian Veal Stew (Blanquette de Veau Royale)
This is a classic Belgian white veal stew where tender milk-fed veal simmers gently in aromatic broth, then gets finished with a silky egg-and-cream sauce. The key technique is keeping everything pale—no browning—and tempering the eggs so they don't scramble. Takes about 2 hours start to finish and serves 4 people for an elegant dinner.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
What Makes This Stew So Silky and Pale?
Traditional French-Belgian technique calls for 'white cooking'—you never brown the meat or vegetables. Starting the veal in cold stock and bringing it up slowly keeps the proteins from seizing, which means incredibly tender meat. The gentle heat also prevents the broth from getting cloudy.
Professional chefs know that a white roux (butter and flour cooked just until fragrant but not colored) creates the base for that ivory sauce. Food science shows that cooking the roux for 2-3 minutes removes the raw starch taste without adding any brown color that would ruin the pristine look.
The egg-and-cream liaison is the secret to restaurant-quality texture. When you temper the egg yolks by adding hot liquid gradually, they thicken the sauce without scrambling. This creates a velvety coating that clings to every piece of veal and makes the dish feel luxurious.
Ingredients
Recipe yields 4 servings
For the Veal and Broth
| Amount | Ingredient | Notes |
|---|---|---|
| 600 g (1.3 lbs) | veal shoulder | cut into 3 cm cubes; preferably milk-fed |
| 200 g (7 oz) | veal mince | freshly minced from the same cut for meatballs |
| 150 g (1 medium) | yellow onion | halved and studded with cloves |
| 2 pieces | whole cloves | for studding the onion |
| 130 g (2 medium) | carrots | chunked |
| 100 g (1 small) | leek | white and light green parts only, sliced |
| 40 g (1 piece) | celery stalk | chunked |
| 2 pieces | bay leaves | fresh preferred |
| 3 sprigs | fresh thyme | for bouquet garni |
| 6 pieces | white peppercorns | lightly crushed |
| 1 L (4 cups) | chicken stock | unsalted, preferably homemade |
For the Sauce
| Amount | Ingredient | Notes |
|---|---|---|
| 60 g (4 tablespoons) | European butter | divided: 20 g for sautéing, 40 g for roux |
| 40 g (1/3 cup) | all-purpose flour | for the roux base |
| 120 ml (1/2 cup) | heavy cream | 35% fat content essential |
| 2 large (36 g) | egg yolks | room temperature |
| 30 ml (2 tablespoons) | fresh lemon juice | from 1 lemon |
| 1 pinch | fresh nutmeg | freshly grated |
| to taste | sea salt | flakes preferred |
For the Garnish
| Amount | Ingredient | Notes |
|---|---|---|
| 200 g (7 oz) | white mushrooms | quartered; small button mushrooms work best |
| 150 g (5 oz) | pearl onions | peeled; frozen works well |
| 8 g (2 tablespoons) | flat-leaf parsley | chopped |
Instructions
Prep the Meat and Aromatics
- 1
Dry the Veal Cubes
Rinse and thoroughly pat dry the veal cubes with paper towels. Drying is essential because any moisture on the surface would cause the meat to steam instead of staying firm, and in this white preparation it specifically ensures a clean, clear broth without cloudy impurities floating around.
- 2
Form the Meatballs
Gently mix the minced veal with a little water and salt, then form into 2 cm balls using wet hands. The wet hands prevent the meat from sticking to your skin, and a light touch ensures the meatballs stay tender rather than becoming dense and rubbery.
- 3
Build the Bouquet Garni
Stud the onion halves with the cloves and tie the bay leaves and thyme sprigs together with kitchen string to make a bouquet garni. This bundle allows all the herb flavors to infuse into the liquid while making it super easy to fish out later so your sauce stays smooth.
Poach the Veal
- 4
Start Cold and Simmer Gently
Place the veal cubes, aromatics, and bouquet garni in a Dutch oven with the cold chicken stock. Bring to a bare simmer over medium heat—around 185°F / 85°C where you see tiny bubbles at the edges but no rolling boil. Starting with cold liquid allows the proteins to heat gradually, which prevents them from seizing up and results in much more tender meat.
- 5
Skim and Cook Low
Simmer gently for 45 minutes, skimming any foam or impurities that rise to the surface with a spoon. This skimming is the secret to a professional, crystal-clear sauce that isn't cloudy or bitter—it removes all the proteins and fat that would make the broth look murky.
- 6
Poach the Meatballs
Add the meatballs directly to the simmering stock and cook for 7 minutes until they're cooked through. Poaching them in the flavored broth means they soak up all that aromatic goodness and get seasoned all the way to the center.
- 7
Strain the Broth
Remove all the meat and meatballs with a slotted spoon and set aside. Strain the liquid through a fine mesh strainer, discarding the boiled vegetables and bouquet garni. You're left with a concentrated, flavorful base that's perfectly clear and ready for the sauce.
Build the Sauce
- 8
Sauté the Garnish Vegetables
In a separate pan, melt 20 g of butter over medium heat and sauté the pearl onions and mushrooms until golden brown, about 8-10 minutes. This develops a secondary layer of caramelized flavor that contrasts beautifully with the delicate poached veal and adds visual interest to the pale stew.
- 9
Make the White Roux
In the Dutch oven, melt the remaining 40 g of butter over medium-low heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, until it smells like toasted shortbread but hasn't changed color. This white roux thickens the sauce while keeping the dish's signature pale ivory appearance—any browning would ruin the look.
- 10
Build the Velouté
Gradually whisk the hot strained stock into the roux, adding it in small splashes at first and whisking constantly. Adding the liquid slowly prevents lumps from forming and results in a velvety, professional consistency. Simmer for 10 minutes to thicken and cook out any remaining starchy taste.
Finish and Serve
- 11
Temper the Liaison
In a bowl, whisk together the egg yolks and heavy cream. Slowly add about 1/2 cup of the hot sauce to the egg mixture while whisking constantly—this is called tempering. It gradually raises the temperature of the eggs so they don't scramble when you add them to the pot. Then stir the whole mixture back into the sauce.
- 12
Combine Everything
Return all the veal, meatballs, sautéed mushrooms, and pearl onions to the sauce. Warm gently over low heat—never let it boil or the eggs will curdle and turn grainy. Stir in the lemon juice and freshly grated nutmeg, which cut through the richness and add brightness and warmth.
- 13
Season and Garnish
Taste and adjust the seasoning with sea salt. Serve immediately in shallow bowls, garnished with chopped fresh parsley. The bright green herbs add a pop of color against the creamy white sauce and signal that this is a dish made with care.
Tips & Tricks
If your sauce curdles and looks grainy: This happens when the stew boils after you add the egg-and-cream liaison. Remove it from heat immediately and whisk in 2 tablespoons of cold cream. The temperature shock can sometimes bring it back together. Next time, keep the heat low and never let it bubble once the eggs are in.
If the sauce tastes floury or starchy: You didn't cook the roux long enough. Make sure you cook the butter and flour for at least 2-3 minutes until it smells nutty and like toasted shortbread. This cooks out the raw starch flavor without browning the mixture.
If the sauce is too thin and watery: Continue simmering the sauce before you add the eggs to reduce the liquid and concentrate the thickness. If it's already finished, don't boil it—just let it sit off the heat for a few minutes. As it cools slightly, the egg yolks will naturally thicken it more.
If you see dark specks in your white sauce: You used black pepper instead of white peppercorns. Black pepper leaves visible specks and has a more pungent heat that can overwhelm the delicate veal. Always use white pepper for white sauces to keep them pristine and elegant.
If the veal is tough and chewy: You probably let the stock boil too hard. Veal needs a gentle simmer at 185°F / 85°C—just tiny bubbles at the edges. High heat makes the proteins seize up and get rubbery. Low and slow is the only way to get that melt-in-your-mouth texture.
If you don't have kitchen string for the bouquet garni: Put the herbs and bay leaves in a small piece of cheesecloth and tie it closed with regular cotton thread. Or just add them loose and strain them out carefully at the end—it takes a bit more effort but works fine.
Frequently Asked Questions
Can I make this veal stew ahead of time?
Yes, but only partially. You can poach the veal and prepare the stock a day in advance and store them separately in the fridge. For the best results, make the roux and add the cream-and-egg liaison just before serving. Reheating a finished liaison is risky because the sauce can easily break or curdle if it gets too hot.
What if I don't have a Dutch oven?
Any heavy-bottomed pot with a tight-fitting lid will work perfectly. The heavy base is important because it distributes heat evenly, which prevents the delicate milk-fed veal from scorching during the long, gentle simmer required for tenderness. A thin pot would create hot spots that could ruin the meat.
Why is my sauce turning brown instead of staying white?
This usually happens if the roux is cooked too long or at too high heat. To keep it 'Royale,' use medium-low heat and stop cooking the roux as soon as it smells nutty but before it changes color. Even a light tan will show up in the final sauce and ruin the pristine ivory look.
Can I substitute the veal with chicken?
Yes, you can use chicken thighs for a 'Blanquette de Poulet.' While the flavor profile changes, the white cooking technique stays exactly the same. If you use chicken breast, reduce the simmering time to about 25-30 minutes to avoid the meat becoming dry and stringy.
What should I serve with this stew?
Traditional accompaniments include steamed white rice, buttered egg noodles, or boiled potatoes. The starch soaks up the silky sauce beautifully. A simple green salad with a light vinaigrette on the side cuts through the richness and balances the meal.
Can I freeze blanquette de veau?
Not recommended. The egg-and-cream liaison doesn't freeze well—it will separate and turn grainy when you thaw and reheat it. If you must freeze something, freeze just the poached veal in the strained broth before adding the liaison, then make the sauce fresh when you're ready to serve.
Why use milk-fed veal specifically?
Milk-fed veal has a pale pink color and incredibly tender texture with a mild, delicate flavor that's perfect for this white stew. Regular veal or rose veal will work but has a slightly stronger taste and darker color that changes the dish's refined character.
What does tempering the eggs actually do?
Tempering gradually raises the temperature of the egg yolks so they don't scramble when they hit the hot sauce. If you dump cold eggs straight into boiling liquid, they'll cook instantly into little curds. Adding hot liquid slowly to the eggs first brings them up to temperature safely so they thicken the sauce smoothly instead.