Hello, this is Ichi.
The veal blanquette, which I am going to present to you today, is a typical French homemade dish.
Meat and vegetables gently simmered with umami can have a distinctive taste even when cooked at home.
Then make a delicious broth sauce with lots of umami extracted from meat and vegetables.
The key to making it delicious is low heat and boiling time.
You can make a sauce with deep concentration and taste by adding loublanc, which is made by slowly frying wheat flour with butter, into a broth made by a careful cooking process.
The characteristic of this dish is that the egg yolk is added to the sauce to create a rich rich flavor.
Carefully boiling meat and vegetables over time, you can enjoy the exquisite dish.
[Ingredients]
Veal neck 1.5kg
Water 2L
White wine 300ml
Onion 2
Carrot 3
Laurel
Salt 15g
Nutmeg 2g
White pepper 2g
Fresh cream 100ml
[Mushroom Cooking Ingredients]
Muhroom 300g
Salt 2g
Lemon juice 5ml
[Red white]
Butter 100g
Wheat flour 100g
[Finishing sauce / Sauce]
Sauce 500g
Lemon juice 5ml
Yolk (yolk egg) 1
Fresh cream (Flash cream) 100 ml
[Butter rice]
Rice 300g
Onion 120g
Carrot 100g
Garlic 15g
Olive oil 20g
Salt 8g
Butter 20g
White wine 50g
Broth 400g
✅ [French Cuisine] How to make Creamy Chicken
https://youtu.be/aWetneOj1WQ
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#french cuisine #blanquettedeveau #chef