Blanquette recipe: Meat with cream cream

Blanquette recipe: Meat with cream cream

We present the meat recipe with cream known as blanquette. This dish is usually served with accompaniment of boiled rice or garnish of roasted potatoes.

Ingredients for 4 people

  • 1kg of beef.
  • 30 gr of butter.
  • 10 French onions.
  • 8 medium mushrooms.

To cook the meat

  • 1 bouquet garni (corsage of bay leaf, thyme and parsley).
  • 1 liter of water.
  • 3 carrots.
  • 1 stick of celery.
  • 1 onion.
  • 1 nail.
  • Salt.

For the white sauce

  • 800 cl of cooking broth of the meat.
  • 40 gr of butter.
  • 35 gr of flour.
  • 100 g of cream Flor de Burgos.
  • 3 egg yolks.
  • Juice of half a lemon.
  • Nutmeg.
  • Parsley.


  1. Whiten the meat. Cut into thick dice and leave in cold water for 15 minutes. Drain and dry.

  2. Pinch the onion with the clove. Introduce the meat in a pan covered with water, diced onion, carrot in quarters, bouquetgarni, celery and a little salt. Let the meat cook over low heat for 2 hours and separate the foam constantly.

  3. Remove and reserve cooked meat. Strain the broth resulting from cooking for later use.

  4. Prepare a white roux. In a hot-bottomed saucepan, introduce the butter, when it is melted, add the flour by stirring with a stick. Let it cook briefly.

  5. Slowly pour the broth to the roux, stir in the fire until you get a creamy sauce. Incorporate the Flor de Burgos cream and the yolks. Mix everything and add pre-rolled mushrooms. Cook over low heat for 20 minutes.

  6. Saute the onions with a little broth and butter. Cook for 30 minutes over low heat.

  7. Mix the reserved meat with the sauce, mushrooms and onions. Add lemon juice and nutmeg. Garnish with parsley.