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Grandpa's "Blanquette de Veau" Recipe

First of all, thank you all so much for all the love on my grandpa's cooking video! He is overwhelmed with all of your kind and words <3

Below is the exact recipe for his Blanquette de Veau. You can see him making it on TikTok by clicking HERE.




  • 600 grams veal (breast and/or shoulder)
  • 1 tbs butter
  • 4 tbs olive oil
  • 1 tbs plain flour
  • 1/2 cup rosé (grandpa used rosé, but you can use any white wine as well)
  • 3 cups water
  • 1 whole brown onion
  • 8-10 medium sized mushrooms
  • 1/2 leek 
  • 1 beef stock cube
  • Salt + pepper
  • 2 carrots
  • 2 sprigs of thyme
  • Basmati Rice
  • 1 lemon
  • 1 large bay leaf
  • 150ml thickened cream
  • 1 egg yolk


Blanquette de Veau:

  1. Cut your veal into pieces (6x6x6cm roughly)- remove any excess fat.
  2. Cook the veal in butter and 2 tbs olive oil until brown on all sides in large pot.
  3. Add flour to pot. Stir well.
  4. Add your rosé or wine to pot. Stir well.
  5. Add 1 cup water to pot. Stir well, and keep on low-medium heat.
  6. Slice onion, and add to pot. Stir well.
  7. Add 1 cup water. Stir well.
  8. Cut mushrooms in quarters, and cut your leek in 0.5cm thick slices.
  9. Add to pot: leek, beef stock, 1 more cup of water, salt + pepper. Stir well
  10. Peel carrots, and cut into 0.5cm thick slices. Add to pot.
  11. Add thyme and mushrooms to pot. Stir well.
  12. Keep pot on low-med heat (with lid on ideally, but also fine without lid). Cook for 30-45 mins, until the meat becomes nice and tender, and the vegetables are nice and soft.
  13. In separate bowl, add: lemon squeeze (entire lemon), cream, and egg yolk. Mix well.
  14. Once the meat/vegetables are cooked, add separate bowl mixture to pot. Stir, and keep pot on low heat for 3 mins.
  15. Remove pot from heat, serve with rice, and enjoy!



  1. Weigh your rice: the perfect portion is around 50-75g/person (but feel free to make more, as desired).
  2. Add 2 tablespoons olive oil to large pot, and put on med heat.
  3. Add basmati rice- stir well and consistently, so as to brown the rice grains really lightly, but not burn them.
  4. Once rice has a nice light yellow/beige colour, add hot water from kettle, and keep on heat until rice is cooked (taste test to know when it’s ready).
  5. Drain rice, and enjoy with the delicious veal stew!