Pork Blanquette (can be made with veal as well)
This French Ragout recipe is one pot dish that is relatively easy to make with a 1h 30 minutes cooking time. This recipe is quite versatile you can easily use various meat cuts and get wonderful results. The meat used are in France for that dish are veal, pork or chicken. Join my online French cooking classes 👨🍳:
Ingredient and recipe on my website:
Cooking the meat in a veloute sauce not only keep your meat tender and moist but also has the benefit getting a veloute sauce infused with tasty meat flavours. That rich and creamy veloute then become the perfect partner for potatoes or rice as a side dish.
The one and only cast iron dutch oven I use:
My favorite frying pan:
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Hum
this is surely a fricassee and not a blanquette or has what I learned back in the day all a lie ?
When I lived in Lyon all my friends competed to make the best BLANQUETTE ..wonderful !
Awesome video, recipe and instruction. I had a dinner party and served this meal- they thought I was chef! Thank you for the great information you share!
I don't think I can even get Veal in my state. Thanks for the change of meat for the recipe.
Hello, at what temperature do I cook it for an hour and a half? Low or medium? Thanks!
I love this channel. I just made hi Chicken with Morels…outstanding!! I wish that I was able to find a print version of this Pork Blanquette. I even purchased his cookbook hoping to find the recipe in that, but with no luck.
This is a great dish.
Everyone loved this! I used the beurre manie as shown which made a great difference in thickening, used some of my homemade stock, and substituted leek for the spring onion. The first veloute for me. just amazing!
I’ve just watched this channel only once. The teaching is extremely good. I’m a Brit, just waiting for some baked potato to finish cooking, as I make my first recipe from this channel. I used bacon lardons instead of pancetta, and I admit I used a shop bought bouquet garni, because I don’t have a helpful and handy balcony on which to grow herbs. So far, during the tasting, it’s wonderful. So thank you, M le Chef! Your work is great, and as an inexperienced amateur from the UK, I look forward to more recipes I can try. Merci, mille fois.
Can you add this recipe to your website?
What kind of cream were you using? It looks thicker than any cream I can get in the US.
On ne fait jamais saisir la viande pour la blanquette !
Lovely! For some reason, your channel only recently showed on my YouTube feed. Better late than never but it appears I have six years or more to watch! Pork tenderloin is readily available in most grocery stores in Dallas. I rarely see veal. Thanks so much and Happy Easter 2023!
I really really really love your accent and I love hearing you speak French. So happy to see and hear you Stephane!
Hey, made this tonight and it was quite delish. Sauce was sublime. Pork was good but could have used another layer of flavor- possibly a rub or marinade the night before? Thoughts?
The link to the recipe is broken.
where is the line drawn on this only for chicken and also works for pork?
Omg. Nothing is browned. I cannot wrap my head around this.
Looks very good! Thanks for sharing 👍
No eggs?
Stephan, this recipe does not show up on your new website.
I wonder how this would work with coconut cream instead of dairy cream for people who are dairy intolerant, like me.
You can also do this with lamb or chicken. Pork, veal, lamb, chicken. Great. White meats.
Why didn’t you strain the sauce before adding the mushrooms? The carrots have no flavor left after cooking for over an hour.
Looks amazing and I'm going to make it tomorrow but I thought there was egg yolks in it?
Pork loin or pork tenderloin?
I can't find this recipe on the new website.
I made this for dinner tonight and my French husband gobbled it up and declared it a Redo. He doesn't like mushrooms so I subbed with potatoes and it worked well. Merci beaucoup pour cette recette!
This is a perfect dish but why add capers , I find it unnessessary