Grilled Blanquette de Veau: A Smoky Twist on a Classic French Stew

Introduction

Blanquette de Veau is a beloved French classic, known for its creamy sauce, tender veal, and comforting aroma. This version adds a modern twist by grilling the veal first, giving the dish a smoky depth you simply can’t get from stovetop cooking alone. It’s a perfect recipe for anyone searching for a unique grilled dish that still feels rooted in tradition.

Whether you’re hosting an outdoor dinner or elevating a weekend cookout, this grilled Blanquette de Veau delivers balanced flavor and refined comfort. With simple prep and rich results, it’s an ideal dish for anyone wanting to bring French cuisine to the grill.

Ingredients

For the Blanquette de Veau

• 2 lbs veal shoulder or stew meat, cut into large cubes
• 2 carrots, sliced
• 2 leeks, cleaned and sliced
• 1 onion, halved
• 3 cloves garlic, smashed
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 cup white wine
• 4 cups vegetable or veal stock
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp flour
• Salt and pepper to taste

For Grilling

• Olive oil
• Salt and pepper
• Optional: wood chips for extra smoke

Instructions

Step 1: Prepare the veal

1. Pat the veal dry and season generously with salt and pepper.
2. Lightly coat each piece with olive oil.
3. Set aside while preheating the grill.

Step 2: Grill the veal

1. Preheat your grill to medium-high heat.
2. Sear the veal on all sides until browned, about 8–10 minutes.
3. Remove from the grill and set aside.

Step 3: Start the blanquette base

1. In a pot, melt butter over medium heat.
2. Add flour to create a roux and cook for 1 minute.
3. Slowly whisk in the white wine and stock.

Step 4: Add vegetables and veal

1. Add carrots, leeks, onion, garlic, bay leaf, and thyme.
2. Stir in the grilled veal pieces.
3. Simmer for 45–60 minutes until tender.

Step 5: Finish the sauce

1. Remove herbs and onion halves.
2. Stir in the heavy cream.
3. Adjust seasoning to taste.

Tips

This grilled version of Blanquette de Veau shines when the veal is perfectly seared and the sauce silky. For the best outcome, grill over medium-high heat to achieve caramelization without drying the meat. Fresh herbs also enhance the broth, so don’t skip them. As the dish simmers, check the consistency—if the sauce becomes too thick, add a splash of stock. For deeper flavor, you can grill the vegetables briefly before adding them to the pot.

• Use high-quality stock for a richer result.
• Fresh thyme brings more aroma than dried.
• Let the dish rest 5 minutes before serving.

Variations

This dish adapts easily to your taste while keeping its French charm. You can swap veal for other meats or add subtle ingredients that complement the creamy sauce. Changing the aromatics or vegetables can also give your Blanquette a seasonal twist without losing tradition.

• Replace veal with chicken thighs.
• Add mushrooms for an earthier profile.
• Use crème fraîche instead of heavy cream.
• Swap leeks for shallots.
• Add a splash of lemon at the end for brightness.

Best pairings

This grilled Blanquette de Veau pairs beautifully with light, comforting sides and crisp yet elegant wines. Its creamy sauce and smoky meat benefit from balance—nothing too heavy, nothing too bold. Classic accompaniments bring out the dish’s richness while allowing the grilled notes to shine.

• Serve with buttered rice or fresh tagliatelle.
• Pair with a chilled Chardonnay or Sauvignon Blanc.
• Rustic bread works well for soaking up the sauce.

Conclusion

Grilled Blanquette de Veau is a fresh take on a timeless French recipe, blending traditional comfort with bold outdoor cooking. The smoky sear of the veal pairs perfectly with the creamy sauce, creating a dish that feels both familiar and new.

Whether you’re cooking for a special gathering or elevating a quiet night at home, this recipe offers warmth, depth, and unforgettable flavor. It’s an elegant centerpiece for any meal and a delicious way to explore French cuisine through grilling.