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Blanquette De Veau

A veal stew with onion, butter, lemon, parsley, wine, and Worcestershire sauce or ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Blanquette De Veau

Ingredients

Directions

Cook the veal

  1. In a saucepan, combine veal and minced onion.

  2. Cover with water and boil until the veal is cooked through.

  3. Season with salt, pepper, and butter.

Finish and serve

  1. Add lemon juice, chopped parsley, wine, and Worcestershire sauce or ketchup.

  2. Thicken the sauce as desired.

  3. Serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal
Provides the main meat, which becomes tender as it simmers in the liquid.
Onion
Adds aromatic sweetness and flavor to the cooking liquid.
Butter
Adds richness and a silky mouthfeel to the finished sauce.
White wine
Adds acidity and depth of flavor to the sauce.
Lemon juice
Adds bright acidity that balances the richness of the sauce.

The step that matters

Thicken the sauce as desired. Veal simmered in liquid releases gelatin and flavor into the broth. Reducing or thickening it concentrates the flavor and gives the sauce body. Adding acid like lemon juice or wine too early can alter the texture, so adjust gradually.

Swap the onion

How well each one fits the dish's main ingredients (veal, pepper, butter, lemon, parsley, white wine, sauce):

  1. Shallotfits better
  2. Carrotfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against veal, pepper, butter, lemon, parsley, white wine, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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