Fish stew: Use cod or saithe for a seafood version.
Dairy-free: Use plant-based cream (soy, oat) for a lactose-free version.
Gluten-free: Replace the flour with cornstarch for the roux.
Storage and reheating
In the refrigerator: Can be kept for 3 days in an airtight container.
Freezing: Yes, without the cream/egg binder which must be added at the time of serving.
Reheating: Gently over low heat or in a bain-marie so as not to curdle the sauce.
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A bit of history
The word « blanquette » comes from the fact that the meat and sauce remain white, unlike brown stews. This dish dates back to the 18th century, when it was primarily made with leftover roast meat. The version we know today, made with meat simmered in broth and then thickened with a white sauce, is a true French family tradition.
In summary
Traditional veal stew is more than just a dish: it’s a journey back in time, a culinary embrace. Easy to make and always a hit, this timeless classic is a demonstration of simplicity and refinement. Served with rice or pasta, it becomes a complete, balanced, and incredibly flavorful meal.
