Blanquette de Veau or Veal in White Wine Sauce Recipe

Ingredients

• 14oz (420gr) veal, suitable for braising, cut into large chunks, 1 1/2 ” (3.75 cm)
• 1 onion
• 2 whole cloves
• 1 bouquet garni
• 3 carrots, peeled,cut in half the short way, then in half the long way
• 4 shallots, peeled, left whole
• 4oz (120gr) mushrooms. trimmed, cut in half or thickly sliced
• 1 cup (8oz, 240ml) dry white wine
• 1 1/4 cups (10oz, 300ml) chicken stock (divided) plus water enough to cover meat in pan
• 2 tbs butter
• 1 tsp lemon juice
• 1 tbs cornstarch dissolved in
• 2 tbs water
• pinch of nutmeg
• 1/2 cup (4oz, 125gr) Greek yogurt, sour cream or crème fraiche
• Gnocchi, 7oz (210gr)
View Full Recipe at Thyme for Cooking, the Blog