Blanquet

A blanquet is a type of stew originating from France. The defining characteristic of a blanquet is that the meat, traditionally veal, lamb, or chicken, is not browned before being added to the cooking liquid. This results in a pale, ivory-colored stew.

The cooking process typically involves simmering the meat in water or broth along with aromatic vegetables like onions, carrots, and celery. A liaison, usually a mixture of egg yolks and cream, is then added at the end to thicken the sauce and enrich the flavor. Lemon juice is also frequently incorporated to provide brightness and acidity.

Served hot, a blanquet is often accompanied by rice, potatoes, or buttered noodles. The absence of browning gives the blanquet a distinctive, mild flavor profile compared to other stews where the meat is seared.