Blanquette de veau

Blanquette de veau

Blanquette de veau Karimton

Depuis le lancement de mon blog, je n’ai pas arrêté de me dire que la blanquette de veau serait la première recette que je publierai. J’adore ce plat mythique de la gastronomie Française. Je ne vais pas vous mentir, je ne pratique pas la cuisson à l’ancienne qui ressemble en tout point à un pot au feu auquel on ajoute une sauce velouté.

Elle a tout autant de goût et de saveur que la recette que je vais vous livrer mais sa préparation est plus longue. En contrepartie, elle est beaucoup plus simple sur le plan technique que celle que je vais détailler.

Pour ma part, je préfère utiliser « la réaction de Maillard », (oh là là !, qu’est-ce qu’il raconte !). Derrière ce mot si étrange se cache un chimiste Français qui a découvert par hasard cette réaction chimique qui est responsable de la couleur brune ainsi que des arômes intenses qui apparaissent et se développent lors d’une forte cuisson. Voilà, j’ai placé ma petite touche scientifique mais je n’irai pas plus loin.

J’adore l’odeur de la blanquette de veau, elle parfume toute la maison. Vous en avez pour toute la nuit. Je vous conseille de passer la VMC en mode turbo.

C’est un plat qui se prépare plutôt le week-end, la préparation est relativement très simple mais la cuisson est un peu longue. Le secret d’une blanquette de veau réussie, c’est d’obtenir une viande de veau bien tendre. Il faut la laisser cuire au moins 1h30 (c’est un peu comme pour la sauce bolognaise).

La première étape et certainement la plus importante, choisir une viande de qualité chez votre boucher. Pour les viandes contenant des morceaux de gras, ils doivent être bien blancs ou jaunes, et lumineux. Enfin, la viande ne doit pas être collante et donc être sèche, cela se voit assez vite. En dernier aspect, mais plus difficile à vérifier (sauf si vous assommer votre boucher !), la viande doit être tendre au toucher.

Ensuite, pour garantir une viande tendre, il faut sortir la viande du frigo au moins 30 minutes avant de la cuisiner. L’objectif est de limiter le choc de température, le froid durcit la viande. Dernier conseil, une viande doit toujours reposer après une cuisson.

Maintenant que je vous ai tout dit, je revêts mon costume de commissaire Maigret (le tablier, ce sera pour autre fois !) et passe en cuisine vous dévoiler toutes les étapes de préparation d’une excellente blanquette de veau. Ce personnage de fiction, grand amateur de blanquette de veau, adorait la blanquette de veau et son petit verre de calva.

Il faut compter environ 30 minutes de préparation et 1h30 heures de cuisson pour réaliser ce plat. Plus la cuisson est longue, meilleure est la sauce.

Pour gagner du temps, vous pouvez blanchir les viandes à l’avance pour les rendre encore plus tendre. Pour cela, mettre les morceaux dans de l’eau froide, amener à ébullition une minute seulement, puis les rincer avant de faire la blanquette. Personnellement, j’apprécie lorsque les morceaux sont colorés. Il parait que ce n’est pas bien car une blanquette réussie doit impérativement être blanche. Je détaillerai, un peu plus tard, cette partie lors de la publication de la blanquette de veau à l’ancienne.

Ustensiles nécessaires pour cette recette :
→ 1 faitout ou idéalement une cocotte avec un fond émaillé (pour la sauce)
→ 1 faitout en inox pour faire revenir les morceaux de viandes
→ 1 saladier (pour réserver les morceaux de viandes)
→ 1 spatule en bois
→ 1 spatule en bois au bout carré (pour décoller les sucs)
→ 1 bol (pour la crème fraiche)
→ 1 éplucheur Victorinox (vous retrouverez sa fiche technique dans l’onglet « Ustensiles »)
→ 1 grand couteau bien aiguisé (pour couper les morceaux de viande)
→ 1 chinois (pour filtrer le jus de cuisson)
Ingrédients :
→ 1kg d’épaule ou de tendron de veau coupé en morceaux
→ 2 carottes
→ 1 gros oignon
→ 20 oignons grelots
→ 1 gousse d’ail
→ 1 bouquet garni
→ 1 cuillère à café de fond de veau
→ 1 cube de bouillon de légumes
→ Le jus d’un demie citron
→ 200 gr de champignons de Paris épluchés
→ 20cl de vin blanc de cuisine
→ 10cl d’eau
→ 1 jaune d’œuf
→ 2 cuillères à soupe de crème fraiche épaisse (pas de crème liquide ou de crème fraîche allégée)
→ 2 cuillères à soupe de maïzena ou farine
→ 50 gr de beurre
→ 1 cuillère à soupe de graisse de canard
→ Sel, poivre

Préparation de la viande de veau : (vous pouvez demander à votre boucher de vous couper les morceaux de veau. Personnellement, je préfère le faire car les bouchers ont tendance à faire de très gros morceaux).

Couper les morceaux de veau (pas trop petits car les morceaux rétrécissent avec la cuisson).
Saupoudrer les morceaux de viandes avec 2 cuillères à soupe de maïzena (Gluten Free) ou de la farine blanche.
Faire en sorte de bien envelopper chaque morceau de viande avec de la maïzena ou de la farine.

Dans un faitout en inox,  faire chauffer 30 gr de beurre ou 1 cuillère à soupe de graisse de canard.
A feu vif, faire revenir tous les morceaux jusqu’à obtenir une coloration délicieuse. Répéter l’opération pour tout les morceaux. Il faut compter environ 2 minutes par morceau pour avoir une belle coloration. Ne pas mettre tous les morceaux en même temps, il faut que la viande soit en contact avec le gras pour colorer.
Au fur et à mesure de la cuisson des morceaux de viandes, les transvaser dans un saladier. Réserver.

Blanquette de veau Karimton

Une fois tout les morceaux dorés et retirés du fait-tout, retirer le fait-tout du feu, attendez 1 minute puis verser le vin blanc de cuisine (20 cl) froid en une fois. L’objectif est d’obtenir un choc thermique qui décollera les sucs.
Avec une spatule en bois, décoller les sucs.
Information utile : Je retire la fait-tout du feu avant d’ajouter le vin pour éviter un choc thermique trop fort. Si vous ne le faites pas, vous obtiendrez un jus trop amer en goût et donc pas appréciable.
Transvaser le jus récupérer dans un bol au travers d’un chinois afin de filtrer les impuretés.

Blanquette de veau Karimton

Préparation de la sauce :
Dans un autre faitout, à feu moyen, faire suer l’oignon et la gousse d’ail avec 30 gr de beurre pendant 5 minutes.

Blanquette de veau Karimton

Ajouter une cuillère à café de fond de veauun cube de bouillon de légumes et un bouquet garni. Mélanger délicatement.

Blanquette de veau Karimton

Transvaser les morceaux de viande et la moitié du jus filtré dans le faitout. A feu doux, laisser cuire le temps de préparer les carottes et les oignons grelots.

Blanquette de veau Karimton

Eplucher les carottes (2) et les oignons grelots (20) puis les ajouter dans la fait-tout. Ajouter 10cl d’eau, poser le couvercle et laisser mijoter pendant 1 heure à feu doux. Mélanger de temps en temps.

En attendant, éplucher les champignons de Paris et les couper en fine lamelles. Je ne blanchis pas les champignons, je trouve qu’ils deviennent trop spongieux.
Après 1 heure de cuisson, ajouter les champignons et mélanger délicatement.

Blanquette de veau Karimton

Dans un bol, mélanger un jaune d’œuf, 2 cuillères à soupe de crème fraiche épaisse et le jus d’un demi citron.
Pour information : un jaune d’œuf battu avec de la crème permet de lier un potage ou une sauce. La liaison ne se fait qu’après avoir fait chauffer le liquide, mais ensuite il ne doit plus cuire, sinon l’œuf devient floconneux.
Avec une louche, retirer un peu de sauce avant d’ajouter le crème fraîche. L’objectif est de ne pas avoir trop de sauce, sinon vous seriez contraint d’ajouter trop de crème fraiche pour obtenir une sauce onctueuse et nappante.
Verser la crème fraiche, mélanger délicatement et laisser cuire 3 minutes sur feu doux. Rectifier l’assaisonnement si nécessaire. Servir bien chaud.

Blanquette de veau Karimton

Si vous ne comptez pas servir tout de suite, éteindre et laisser le faittout avec le couvercle. Réchauffer le plat pendant 5 minutes à feu très doux juste avant de servir. Ne pas hésiter à ajouter un peu de crème liquide si la sauce est trop épaisse.

En règle générale, je prépare du riz blanc ou des pommes de terre avec ce plat. Vous pouvez choisir tout autre accompagnement qui vous fait plaisir.
Le riz est idéal pour absorber la sauce crémée.

Informations utiles :
→ Si vous n’êtes pas à l’aise avec la découpe de la viande, demander à votre boucher de le faire.
→ En grande surface (beurk !), la viande est proposée en barquettes sous l’appellation « blanquette ».
→ Vous pouvez préparer le plat le matin ou la veille c’est encore meilleur. Personnellement, je préfère les plats réchauffés. En règle générale, j’en fais toujours plus pour pouvoir en remanger 48 heures plus tard.
→ Si vous disposez d’une cocotte en fonte, n’hésitez pas un instant à l’utiliser. Tous les ustensiles de cuisine en fonte diffusent la chaleur de façon très homogène.
→ Préférez une cuisson à feu doux longtemps, et profitez-en pour faire autre chose pendant que la cocotte fait tout le boulot. Ne vous inquiétez pas, ça ne risque pas de brûler.

→ Une astuce infaillible pour faire disparaître le goût amer d’une sauce, d’un plat ou d’un légume. Ajouter 1/3 de cuillère à café rase de bicarbonate de soude. Vous pouvez également le faire pour les plats trop acides. Adapter la quantité en fonction du plat. Le bicarbonate de soude a le pouvoir de neutraliser l’amertume et l’acidité des aliments.
→ En accompagnement, vous pouvez faire du riz, des tagliatelles, des pommes de terre vapeur ou une purée maison.
→ N’hésitez pas à ajouter un peu de crème liquide si vous n’avez plus assez de sauce.
→ Ne mettez pas trop de crème
fraîche, vous risquerez de ne plus apprécier le goût de la blanquette.
→ Prenez une crème fraîche épaisse et bien grasse. Plus sa teneur en graisse est faible, plus une sauce coagule. La crème entière convient mieux pour affiner une sauce et la rendre onctueuse.
→ Conserver le plat au frais pendant 48 heures sans problème. Il n’en sera que meilleur. Réchauffer le plat à feu très doux en mélangeant régulièrement.

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

1 319 réflexions sur « Blanquette de veau »

  1. Recette testée : la blanquette est excellente.
    Merci Karimton. Je vous soumets deux petites remarques sur la liste des ingrédients :
    – Les oignons grelots n’y figurent pas
    – 30 cl de vin blanc ?? dans la recette on utilise
    20 cl de vin blanc et 10 cl d’eau

  2. Bonjour
    Aujourd’hui je me suis enfin lancée à la réalisation de ma première blanquette de veau! Je dois dire que c’est surtout grâce à votre blog car je n’ai trouvé aucun autre site qui soit aussi bien expliquée. Vous nous expliquez tout de l’achat à la réalisation j’adore et j’adhere.
    C’est en train de mijoer et je dois dire que ça sent divement bon!

    Merci mille fois

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  67. In der letzten Zeit Jahren hat sich Nordic walking von einer Randerscheinung
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  71. Der feinsandige Strand ist etwa 80 m lang und malerisch zwischen Klippen und einem
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