Spring Blanquette Recipe
A delicate and velvety sauce welcoming fresh spring vegetables, served with tender braised veal in a vol-a-vent.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
- 3
Add the Stock
Gradually whisk in the chicken stock, stirring constantly to prevent lumps. Bring to a simmer.
- 4
Incorporate the Cream
Once the sauce has thickened, stir in the heavy cream and season with salt and black pepper.
- 5
Add the Vegetables
Add the fresh peas, diced carrots, and asparagus to the sauce. Simmer for an additional 5-7 minutes until the vegetables are tender.
- 6
Combine with Veal
Return the braised veal to the pot and gently stir to combine. Let it simmer for another 5 minutes to heat through.
- 7
Serve in Pastry Shells
Spoon the spring blanquette mixture into the vol-au-vent pastry shells and serve immediately.
