Traditional veal blanquette

Preparation

1. 1

   Cut the veal into cubes. Put it in the mixing bowl with the stock, quartered onion and bouquet garni.

   Speed 1🌡 100°C⏱ 40 min🔧 spatule
2. 2

   Add the sliced carrots and mushrooms. Continue cooking.

   Speed 1🌡 100°C⏱ 15 min
3. 3

   Remove the meat and vegetables. Set aside. Keep the stock in the mixing bowl.

   💡 Use the simmering basket to drain easily.

4. 4

   Add the butter and flour to the stock. Cook to make a roux.

   Speed 3🌡 90°C⏱ 3 min
5. 5

   Mix the cream and egg yolks in a bowl. Add to the Thermomix off the heat with the lemon juice.

   Speed 3⏱ 1 min

   💡 Add off the heat so the yolks do not cook.

6. 6

   Return the meat and vegetables to the sauce. Reheat gently.

   Speed 1🌡 70°C⏱ 2 min