News – Blanquette de veau by Cyril Lignac: a delicious and easy recipe (« She’s to die for! ») – Biba Magazine

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To share a good meal with family or friends, the favorite French chef reveals his recipe for veal blanquette Gluttony guaranteed!

Fond of good things, chef Cyril Lignac has unveiled his own recipe for veal blanquette

A classic of French gastronomy, which holds its success thanks to the slow simmering of the ingredients and its roux sauce with cream

Preparation time: 1h30 You will need for 4 people: 1.5 kg of veal (500 g of tendrons and 1 kg of shoulder or collar), 3 carrots, 200 g of button mushrooms, 2 yellow onions , 16 small onions, 1 bouquet garni, 4 cloves, olive oil, salt and pepper

For the roux sauce: 250 g of thick Isigny crème fraîche, 2 egg yolks, 50 g of flour 50 g of butter, 1/2 lemon and butter

Cut the meat into large pieces then in a large saucepan, melt a knob of butter before browning the pieces, over low heat add salt and pepperCover the meat with water and add the bouquet garni and the onions stuck with the cloves Then cook over low heat, with cover, for 1 hour 30 minutes

Tip: check the meat during cooking by sticking a knife, it must be tender

Wash, peel and cut the carrots into sticks Do the same with the mushrooms, cut them in four then peel the baby onions Then, in a hot pan, add a drizzle of olive oil and cook the carrots then set asideIn the same pan, caramelize the baby onions a little then add the mushrooms, over high heat add salt and pepper

Once the veal is finished cooking, drain the meat and keep at least 800 ml of the cooking water by filtering it through a Chinese Book

For the sauce, in a bowl beat the two egg yolks with the crème fraîche and set aside In a large saucepan, over medium-low heat, make a roux by melting the butter Add the flour and lemon juice, then mix everything together with a whisk Stir constantly until the sauce thickens Finally, at the very end, incorporate the mixture of egg yolks and cream

Keep the sauce on low heat and add the pieces of meat and vegetables Let warm for several minutes, without boiling

As usual, chef Cyril Lignac treats us with his recipes, each one always tastier than the next This time he tackled a great classic of French gastronomy, once reserved for the aristocracy, namely the blanquette of veal An easy-to-cook, comforting dish that no one gets tired of And for good reason, the success of this dish lies in the choice of products and their slow simmering. We therefore choose pieces of veal flavored with fat, such as tendron, shoulder or collar For vegetables and herbs, we indulge ourselves with fresh products To this we add the famous roux sauce with cream to make the whole creamy.

Tip: do not brown the pieces of meat, cook them in broth because otherwise it is not a blanquette but rather a sautéed veal, with a white sauce

Dessert: here is the recipe for the delicious l& rsquo; spilled pineapple cake by Cyril Lignac (« C& rsquo; is sunshine in your mouth! »)

All in the kitchen: here is the recipe for the crispy and tender tartiflette by Cyril Lignac (« It’s an absolute treat! »)

All in the kitchen: here is the recipe for Moussaka, Cyril Lignac style! (« She’s so good! »)

News – Blanquette de veau by Cyril Lignac: a delicious and easy recipe (« She’s to die for! ») – Biba Magazine

Ref.: https://www.bibamagazine.fr/lifestyle/cuisine/blanquette-de-veau-de-cyril-lignac-une-recette-delicieuse-et-facile-a-faire-elle-est-a-tomber-170591.html?utm_source=rss_feed&utm_medium=link&utm_campaign=unknown

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