Traditional veal blanquette recipe in enamelled cast iron casserole

A timeless classic of French cuisine by Mamie Cocottes

If there is one dish that evokes Sunday lunches and family gatherings, it is veal blanquette.
This iconic French recipe transforms prime cuts of veal into melt-in-the-mouth meat, delicately coated in a rich and aromatic sauce.

Prepared in an enamelled cast iron casserole dish, the blanquette reveals all its finesse. Cast iron gently distributes heat, maintains an even temperature, and keeps the meat tender without drying it out.
And thanks to the self-basting lid, steam naturally falls back onto the dish: the meat bastes itself, the sauce stays smooth, and the flavour becomes truly exceptional.

This is the kind of recipe that truly comes into its own in a beautiful casserole dish, proudly placed at the centre of the table… and instantly silences the conversation.

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Ingredients for 6 people

• 1.2 kg veal for blanquette (shoulder, breast, brisket or neck)
• 2 carrots
  
• 1 yellow onion
  
• 1 leek
  
• 1 celery stick
• 2 cloves
  
• 1 bouquet garni (thyme, bay leaf, parsley)
• 250 g white mushrooms
• 60 g butter
• 60 g flour
• 200 ml thick double cream
• 2 egg yolks
• 1 lemon (juice)
• Salt, freshly ground pepper

Step-by-step preparation

1. Prepare the ingredients

Cut the meat into large, even pieces.
Peel the carrots and cut them into thick slices.
Finely slice the onion and stud it with the cloves.
Clean the leek and celery, then roughly chop them.

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2. Start gentle cooking

Place the meat in your enamelled cast iron casserole dish.
Add the vegetables, the bouquet garni, then cover generously with cold water.

Lightly season with salt and gently bring to a simmer, never allowing it to boil vigorously.
Skim off any scum during the first few minutes to achieve a clear stock.

Cover and leave to cook for 1 hour 30 minutes on a low heat.

Thanks to the cast iron, the heat remains stable and the meat cooks slowly without drying out.

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3. Prepare the roux

In a saucepan, melt the butter over a low heat.
Add the flour all at once and stir until you obtain a light golden roux.

Take about 500 ml of hot stock and gradually pour it over the roux, whisking to avoid lumps.
Allow to thicken gently.

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4. Assemble the blanquette

Drain the meat and vegetables (keep the stock).
Return the meat to the casserole, add the sauce, then the sliced mushrooms.

Cover and simmer for 20 minutes on a low heat.
The self-basting lid ensures natural basting, guaranteeing a smooth sauce and tender meat.

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5. The finishing touch

In a bowl, mix the crème fraîche, egg yolks and lemon juice.
Off the heat, gently fold this mixture into the casserole.

Adjust the seasoning.
Do not bring back to the boil under any circumstances.

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Serve piping hot

Directly in your Mamie Cocottes casserole dish, accompanied by white rice, steamed potatoes or fresh tagliatelle.

And get ready to hear:
“It’s even better than Grandma’s…”

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The benefits of cooking with enamelled cast iron

Enamelled cast iron is perfect for making a successful veal blanquette:

• It distributes heat slowly and evenly

• It retains moisture throughout the cooking process

• It prevents temperature fluctuations

• The self-basting lid ensures continuous basting

• The sauce stays smooth and doesn’t split

This gentle, controlled cooking is what gives the blanquette its unique flavour, impossible to achieve any other way.

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Grandma Cocottes’ Little Secrets

• Never boil the meat vigorously

• A blanquette tastes even better reheated the next day

• Lemon should always be added off the heat

• Trust your cast iron: no need to stir constantly

• The lid: keep it closed, cast iron does the rest

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FAQ – How to make the perfect veal blanquette

Can you prepare the blanquette the day before?
Yes, it’s even recommended.

What size casserole should I choose?
A 24 cm round casserole is ideal for 4 to 6 people.

Discover our models here:
👉 Our enamelled cast iron casserole dishes and stockpots

Is the cast iron casserole dish suitable for induction?
Yes, all Mamie Cocottes casserole dishes are compatible with induction, gas, ceramic hobs, and ovens.

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Conclusion – The comfort of traditional dishes

Blanquette de veau is a comforting dish, bringing people together and passed down through generations.
Prepared in an enamelled cast iron casserole dish, it regains all its authenticity: tender meat, a delicate sauce, and that comforting flavour of slow-cooked meals.

With Mamie Cocottes, we take our time.
And you can taste it in every dish.

👉 See all our enamelled cast iron casserole dishes and stockpots