Since my husband and I went to Paris two years ago, I have been in love with French cooking. While we were there, I sorta ate my way through the city, though I thankfully didn’t gain any weight eating all of the rich foods and sauces. Thanks to the internet I was able to recreate one of the sauces that I had while I was there: Blanquette de Veau or veal stew.
To explain this simply this sauce is a cream and egg yolk sauce with the main ingredient being the broth that is created from poaching the veal and vegetables for a couple of hours. It is very tasty and can be done with beef and chicken, too! The picture below is the veal and vegetables poaching with the bouquet garni (bag o’ herbs) smack in the middle.
My bouquet garni was celery, green onions, parsley, and thyme. There are somewhat official recipes on how to make a bouquet garni but original idea behind them is that they would be made of the herbs found in the region of France where the meal was being prepared. AKA, they used fresh herbs, whereas I used some that were dried. Ideally, you want to use fresh but dried will work in a pinch.
I must say, the end product was very, very good! I highly recommend more toast as it was the perfect and tasty tool to mop up the remaining sauce.
Se magnifique!
