Go Back

Creamy Vanilla Veal Blanquette with Lemon and Thyme

This refined Veal Blanquette offers a delightful twist on the French classic. Tender veal simmers in a velvety, vanilla-scented sauce, enriched with fresh lemon and thyme. Crisp vegetables and earthy mushrooms provide textural contrast, while a touch of Dijon mustard adds subtle complexity. This elegant yet approachable dish balances rich flavors with bright notes, perfect for a special dinner that's surprisingly simple to prepare.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Course Dinner, Main Course
Cuisine French
Servings 4 servings
Calories 620 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Sharp chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon
  • Small bowl
  • Whisk
  • Microplane or fine grater

Ingredients
  

Meat

  • 2.2 lbs Veal stew meat cut into 1.5-inch cubes [1 kg]

Produce

  • 2 Carrots medium, peeled and sliced diagonally into 1/4-inch pieces (about 1 cup [150g])
  • 1 Leek large, white and light green parts only, sliced into 1/4-inch rounds (about 1 cup [100g])
  • 1 Shallot medium, finely minced (about 1/4 cup [40g])
  • 8 oz Button mushrooms cleaned and quartered [250g]
  • 2 cloves Garlic minced
  • 1 Lemon zested and juiced
  • 4 sprigs Fresh thyme
  • 1 Bay leaf

Dairy

  • 1 cup Heavy cream [250 ml]

Baking & Spices

  • 1/4 cup All-purpose flour [30g]
  • 1 Vanilla bean
  • Salt to taste
  • Freshly ground black pepper to taste

Oils & Vinegars

  • 2 tablespoons Neutral vegetable oil [30 ml]

Condiments

  • 1 tablespoon Dijon mustard [15 ml]

For Serving

  • 1/4 cup Fresh parsley chopped
  • Fresh pasta or steamed rice optional

Instructions
 

Prepare the Ingredients

  • Pat veal cubes dry with paper towels. Season with salt and pepper.
  • Prepare vegetables: slice carrots and leek; quarter mushrooms; mince shallot and garlic.
  • Zest and juice the lemon. Split vanilla bean and scrape out seeds.

Cook the Veal

  • Heat oil in a large Dutch oven over medium-high heat.
  • Working in batches, brown veal cubes on all sides, about 2-3 minutes per batch. Remove and set aside.

Build the Flavor Base

  • Reduce heat to medium. Add shallots and garlic, cook until fragrant, about 1 minute.
  • Add carrots and leek, cook for 2-3 minutes, stirring occasionally.
  • Sprinkle flour over vegetables, stir to coat evenly and cook for 1 minute.

Prepare the Stew

  • Gradually add 4 cups (1 liter) of water, stirring constantly to prevent lumps.
  • Return veal to the pot. Add vanilla seeds and pod, thyme sprigs, and bay leaf.
  • Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, or until veal is tender.

Finish the Dish

  • Remove veal from pot and set aside.
  • Add mushrooms to the pot, increase heat to medium. Cook for 5 minutes.
  • In a small bowl, whisk together cream, Dijon mustard, and 1/2 cup of the hot cooking liquid.
  • Slowly stir this mixture back into the pot. Simmer for 2-3 minutes until sauce thickens slightly.
  • Return veal to the pot. Add lemon zest and 1 tablespoon lemon juice. Heat through for 2-3 minutes.
  • Remove vanilla pod, thyme sprigs, and bay leaf.
  • Taste and adjust seasoning with salt, pepper, and additional lemon juice if needed.
  • Let rest off heat for 5 minutes.

Serve

  • Stir in chopped parsley just before serving.
  • Serve hot with fresh pasta or over steamed rice if desired.

Notes

This recipe balances rich flavors with bright notes. The vanilla and lemon add unique depth to the classic veal blanquette. Adjust seasoning at the end for optimal flavor. The resting period allows flavors to meld and the sauce to set.
Keyword Creamy Sauce, French Comfort Food, Vanilla Savory Dish, Veal Stew