Veal Roast Blanquette Recipe -
Veal Roast Blanquette Recipe
  • READY IN hrs

Veal Roast Blanquette

Recipe by  

"This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party, or for a family New Year's Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    1 hr
  • COOK

    1 hr 30 mins

    2 hrs 30 mins


  1. In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
  2. To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
  3. In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
  4. In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.
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  • Cook's Note:
  • Traditionally, the veal is kept "white"-not browned. I prefer browning it, but you may skip this step.

Reviews More Reviews

Most Helpful Positive Review
Jan 05, 2004

I have tried this recipe twice. Once with pork, and the second time I splirged and used the veal. I want to try it next with regular beef. It is a great recipe! the meat was so tender! My husband went nuts over this. He was putting the gravy in his plate and using bread to dip in it. I served it using the veal to some friends of ours with a nice salad and inexpensive wine, they told me that was one of the best dinners they have had and asked for this recipe. Try this recipe -- you will love it!

Most Helpful Critical Review
Feb 01, 2006

Yes on tender, no on pleasing the boss! I even added salt, pepper and brandy. Definitely no depth of flavor with this. I have other recipes that I'll use when the boss comes over.


8 Ratings

Oct 27, 2004

excellent recipe!!!! I browned meat in oil and garlic before cooking. Sliced the meat, poured gravy on it and kept warm in the oven waiting for my family (30 minutes) which made the meat even more tender.

Jan 05, 2004

Great meal - family loved it. The veal was wonderful. Will make this again - and again.

Sep 22, 2008

Wonderful! We truly enjoyed this recipe. I only added a little extra thyme and pepper. The gravy was fantastic. Thank you for sharing!

Jan 20, 2011

Minor change - roasted veal in a bit of olive oil and diced garlic in the Dutch Oven. Pretty well followed the recipe for the rest. Taste was ok, but the gravy was a disappointment - expected so much more flavour. Essentially everything was boiled - not crazy about boiled meat/vegetables.

Sep 06, 2004

Great recipe, have made it twice now. I recommend salting the water before cooking and adding the vegetables you can make some tasty variations. Great recipe Anne, thanks.

Oct 10, 2011

This is a great basic recipe. I used a clear mushroom soup broth that I had made the day before instead of the water and doubled the thyme. I also used zucchini and yellow squash from the garden instead of mushrooms and potatoes. Finally, for the gravy I removed all the veggies and plated them around the veal, then added the flour dissolved in water without the egg yolks. The end product was great. I served it with wild rice and garlic roasted brussel sprouts on the side. Even my husband who is generally not a veal fan had seconds. I will definitely make again.


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  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 23 g
  • 7%
  • Cholesterol
  • 255 mg
  • 85%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 48.9 g
  • 98%
  • Sodium
  • 284 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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