Non-Alcoholic Veal Blanquette
A sumptuous non-alcoholic version of the classic veal blanquette, using rich broth and fresh herbs to create a flavorful, comforting dish.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Cutting Board
- Knife
- Ladle
Ingredients
Veal
- veal shoulder or breast Trimmed and cut into uniform pieces
Vegetables
- carrots Diced
- onions Diced
- celery Diced
Herbs & Spices
- bouquet garni Thyme, bay leaves, and parsley
- peppercorns
Fats
- butter
- olive oil
Non-Alcoholic Liquid Alternatives
- chicken or vegetable broth Savory base
- diluted grape juice or apple cider vinegar For subtle acidity
- lemon juice Optional for extra brightness
Final Adjustments
- salt and pepper To taste
- lemon zest Optional for extra freshness
- flour mixed with butter (beurre manié) Optional for thickening the sauce
Instructions
- Trim excess fat from the veal and cut it into uniform pieces.
- Dice the carrots, onions, and celery.
- Bundle thyme, bay leaves, and parsley into a bouquet garni.
- Prepare the non-alcoholic substitute (broth or diluted grape juice).
- Heat butter and olive oil in a large pot over medium-high heat.
- Sear the veal pieces until golden brown on all sides. Avoid overcrowding.
- Remove the seared veal and set aside.
- In the same pot, sauté onions, carrots, and celery until softened and caramelized.
- Deglaze the pot by adding broth or diluted grape juice, scraping up any browned bits.
- Return the veal to the pot and add the bouquet garni and peppercorns.
- Cover and let simmer on low heat for 1.5 to 2 hours, stirring occasionally.
- Check tenderness; the veal should be fork-tender.
- Adjust seasoning with salt, pepper, and a touch of lemon zest if desired.
- Remove the bouquet garni before serving.
- For a thicker sauce, mix flour with butter (beurre manié) and stir in, cooking for a few more minutes.
Notes
For the best results, use high-quality veal and fresh herbs. Adjust the broth-to-acidic substitute ratio to balance the flavors to your liking.