Blanquette de Veau - Bruno Albouze

Blanquette de veau is a traditional French veal ragout / stew. Here is a delicious and easy-to-follow steps recipe for the whole family!
To get the full recipe go to brunoalbouze.com
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[@Kikidevo1966]

I learn so much with you. Thank you for generously sharing your inspiring talents...

[@paulafigueiredo1745]

Old fashion food is so special to me. When I was young my grandma used to cook chicken meat in a similar way. At the end she also added the egg yolks (tempered) and some drops of lemon juice. So good. Thank you Chef Bruno for remind me the taste of grandma food. (she is no longer with me) ❤️

[@ellagreen4336]

I am so sorry for your loss, your loss, Paula, your post was so lovely. I am sure your Grandma is looking down and is happy that you are not only watching Bruno's recipes, but also want to (perhaps) recreate some of them. Bless. ;)

[@paulafigueiredo1745]

Ella Green - Thank you Ella. She’s up there looking for me. I use to make lots of comfort food that I’ve learned how to make with her. She must be very proud of me - at least in the kitchen :) Take care ❤️

[@ellagreen4336]

Darling Paula, I apologize, I wrote the comment and (stupid me not proof-reading) posted my comment. So sorry again for your loss, my own Grandma was the most amazing lady in my life, apart for my own Mom, her daughter. Again, sorry for the mistake while constructing a sentence, I have fixed it now. Many hugs, darling oxoxo

[@paulafigueiredo1745]

Ella Green - That’s ok, Ella. No problem. It was a mistake made by the spelling checker, right? All the best

[@rme1383]

RIP

[@noon-symoon]

j'adore la cuisine et j'ai rarement vu un CHEF avec autant de talent et de facilité que toi c'est presque de la magie.

[@stephaneprivate1013]

I'm French and know the recpie, but you have such a pleasant and deep voice I had to listen 5min lol

[@nancyraga5509]

Amazingly done. Thank you for taking the time to make these amazing recipes and to post them for all of us..

[@sereypheap8093]

Oh my goodness Bruno, you’re such a world class chef. Very exquisite stew and worthy of putting famous eateries to shame. Lovely as usual. 💯🔝🔝🔝

[@gladysropero6497]

Señor me Quito el sombrero 🎩exelente receta

[@rossignol4170]

Magnifique. Merci pour la traduction en français.

[@Odothuigon]

This dish would not make it to my table. I'd be eating right at the stove with a bottle of wine.

[@nataliesimpkins45]

I love your videos Bruno. I’ve done some of your recipes and they’re simply amazing. Can you tell us a little more about you? About your family and your process of learning English?

[@ellagreen4336]

Stunning!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! ♥♥♥ Bruno, thank you so much for your amazing recipes, techniques and above all, the passion you have for food arts culinaires. ILY! ;)

[@hippymama100]

"Here is the trick to peel the pearl onions....". *PEW!!!*

[@psgman41]

I just finished making this recipe. It is AMAZING.

[@ryosukeyagami6334]

Feels a bit surprised that you hadn't made a video about this French classic until now, but nicely done as usual. Cheers

[@jenjp9496]

Je voulais essayer cette recette. Très facile à réaliser! Merci de partager vos recettes. Un délice de regarder chaque recette. Keep it up. De l'Ile Maurice !

[@dwaynewladyka577]

This looks quite tasty.

[@bjornmundt5801]

Don't just watch. Prepare it.

[@menervazeita]

I made it and is amazing! I just like to eat it with bread 😂

[@bladerunner9775]

et hop, un pouce bleu rien que pour la passion et la gourmandise que tu mets dans ta voix !

[@Shiloh-ui3il]

Bruno, I would love to see your take on the classic German dish, Rouladen! My great aunt made it for me once many years ago and I still think about how good it was! Please? ❤

[@greipfrutik]

I also would like to see how to make Rouladen. I've visited Germany only once and was amazed by this perfect (juicy and full of flavour) meat dish!

[@Shiloh-ui3il]

Oksana Zhupanova I'm 31, I had this dish when I was 16 and I still think about it. It left an impression lol

[@flourchylde]

Shiloh 24601 , I'm German and make it only once a year for a big party. It is very time consuming but the results are always spectacular and our friends go crazy over it. I would love to see Bruno make it.

[@tecnologiaoficial]

Much better style of video where you are calm and serious but still friendly... thumbs up!

[@klavs93]

Dear Bruno, I've just served this wonderful recipe... the result was amazing! Thank you so much for sharing such knowledge and conveying such a love for food! Greetings from Italy! :D

[@gapont2]

La blanquette de ma grand-mère. C'est la vraie recette, bravo.

[@rainbowsky5155]

Yummy, I don't know why this reminds me of the delicious stew that we used to see in old Japanese animation :), hhhh I always wanted to try it

[@primevalseeker3952]

Delicious dish. Its the first time I have made this since my days as a chef 30 yrs ago.

[@NicolePhim-CookingandTravel]

It’s really delicious 😋 and I like it, thank you for your recipe.

[@paulinefoguel5802]

C'est hyper délicieux je crois !!! Oui à la prochaine fois !!!!on attend toujours les recettes

[@don-bishop]

Thank you Bruno. You have the best cooking channel on KZbin, really looking forward to more videos!

[@alanbayman7729]

That's definitely taking soup to the next level. I'll have to give it a try...

[@oKeegan]

reminds me on fricasée. ♥ it

[@Maimitti]

le bouquet garni dans le poireau : super idée ! - la blanquette : un de mes plats préférés ! -

[@ralfrodriguez8885]

This man's food is hypnotizing

[@mattgotsskill]

LOOK AT THAT TEXTURE FROM THE EGG!!!! OH MY GOD!!! IT CANT BE REAL!!! OMG!! ITS SO BEAUTIFUL!

[@pauline6106]

ça a l'air rapide là, ma mère ça lui prend toute la journée ! "Il faut que ça mijote" haha ;)

[@ronen0001]

How do you sharpen your knife? I wish you can make a video about it.

[@SpaghettiToaster]

For really high-quality knives you want to use a set of whetstones, going from a coarse to a fine grind, over at least 3 degrees. If you take good care of your knives you should only have to do this very rarely.

[@mohamadrayan]

Ahhhhh that looks amazing thanks a lot best chef of the world

[@PrincesesDance]

wow c'est délicieux j'ai essayé, merci chef:)

[@AshkenaziChristian]

Looks elegant and flavorful.

[@rogerrobie2451]

getting a little warm for this but I'll save it for the fall / winter

[@veroniquelecourt2913]

Voilà un grand classique français ! Ma recette est très proche de la vôtre; la prochaine blanquette sera faite avec votre recette, pour sûr ! Les enfants m’en demandent régulièrement. Aucun doute, elle fera encore des heureux !!!

[@jennycournale3801]

Veronique Lecourt Je cherche la vraie recette de la blanquette de veau comme la faisait ma grand mère... et la je vois que des commentaires positifs seulement je comprend pas trop l'anglais est ce que vous pouvez me décrire en 2 3 mots les etapes et temps de cuisson :) Je vous remercie d'avance Bonne journée :)

[@veroniquelecourt2913]

Bonjour Jenny, je vous fais un petit résumé ce week-end, promis 😀

[@eu7736]

💯👌thanks for Recipe

[@RayneBeauRhode]

This looks like the food that God dreams of.

[@Cdkinsey]

You videos put me to sleep every time I watch them. I recommend your channel to people with insomnia

[@myculinarypage5184]

So yummy 😋

[@arzubasman3810]

Thank you from Turkey:)you are amazing. I definately try it

[@joelehouf2188]

La meilleure recette de la blanquette de veau , dans les règles , elle est ici ! Bravo chef !!

[@angelas.1626]

Adoro come spieghi in maniera impeccabile! Grazie

[@avalon449]

You are an excellent teacher.

[@SaSa-gb3gd]

Thanks to give as recipes you are fantastic

[@karlvella7627]

Super bruno again in action.. I will try it this week.... thks my friend

[@Mayatemil]

Sooo this inspire Japanese Cream Stewww💘💘😋🍲

[@1990Thunderbolt]

fuck that! french cuisines are the best!

[@LaFanfanTulipe]

I cook Blanquette de Poissons or Poulets quite often. I noticed that B. Albouze puts sugar and caramelized onions altogether in his stew. I believe only caramelized onions should be added, and the sugar discarded. One doesn't want to eat a sweet blanquette! Also, I keep the cut-up leeks in the stew, discard the whole onion (like the does) since the dish has the wonderful caramelized onions.

[@SpaghettiToaster]

It really wasn't a lot of sugar compared to the volume of the stew so I don't think it's noticeable.

[@gplusgplus2286]

Haven't heard of this recipe. Gonna try it as its a very different method from bourguignon or ossobucco stews...

[@LBrobie]

wow, that is beautiful! i bet it tastes incredible!

[@rustomgi]

Bruno, you are the real deal truly!!! Masterchef Bruno

[@ChantalOfTheNorth]

Oh Brun. I would love to eat food made by you!

[@thehadster7043]

Since I keep kosher, I have to work around the dairy in this recipe, but that won't stop me!

[@jrt1776]

A potatoe would be good in that

[@susannagiovannini532]

Thank you Bruno, another lovely dish!

[@sylvianoack-cigna3595]

hmmmm very good, i habe hungry

[@rme1383]

I thought it was a stew thank you for mentioning that we should eat it with rice or noodle. and the egg part was totally new for me

[@alb6161]

Très bonne recette, j'en cherchais une pour préparer ce plat ,merci Bruno !

[@bird271828]

Bruno, I like your technique of peeling the pearl onions. Thanks for sharing :-)

[@p.c.7184]

Cette bonne blanquette dans les règles de l'art... MIAAAM !!! =)

[@florianfl1521]

🇫🇷🇫🇷🇫🇷

[@noon-symoon]

rien a dire comme d'habitude la grande classe

[@diostand]

Is it possible to sear the meat before or after blanching it to enhance the flavour?

[@BrunoAlbouze]

Nope you don't want to do that step if meat is blanched first.

[@AsoSnT]

Tellement bon MERCI !

[@alexandraamalfi]

You always read food requests!

[@grzesiektg]

Hey Bruno, have you tried slightly burning / caramelizing peeled onion over stove fire before putting it into the pan? It's quite common thing in Poland and it boosts up the taste of stock amazingly and gives nicer color to the stock

[@grzesiektg]

You're right. Well I didn't notice it that way, that's why I asked. your clarification was helpful

[@MsDiver2000]

Great job chef!!!👍👏

[@csulakeva5366]

you made my day

[@tom_something]

Some of his clips were on the Joel McHale Show this past weekend.

[@smartbanter]

Mmmmm!

[@katherinemysteries4973]

The best cook ever

[@shuangshuang23peng]

New kitchen chef?😍😍😍

[@flourchylde]

I made this recipe using chicken and if was wonderful. I did amp up the fresh herbs a bit. Otherwise, I followed the recipe faithfully.

[@erickelsey1317]

Made tonight awesome.

[@user-vo3em8wt4y]

WOW! AMAZING!

[@jrt1776]

Was that the stock you used with the roix

[@egress99]

If you are discarding the water the veal was blanched in, why go through the step of skimming the top? Just trying to understand the purpose. Great video as always.

[@mohamedtaleb2480]

Good job chef

[@someguy4592]

Everyone : bay leaves Bruno : bellies

[@jean-claudetolazzi221]

super sympa votre recette

Can you teach us how to make paupiette de veau, s'il te plait Bruno? :D

[@EricSecretdecuisine]

Nice one Lovely , well done Lovely dish!!!

[@fabrice1317]

Bravo 👏 trop fort 👍 dommage que vos vidéos ne soit pas en français où sous titré en français 😭

[@zhouzhou503]

要是中文字幕就好了

[@jeanfourne8251]

Dans les règles de l'art....

[@emk1653]

Please do beef bourguignon, Julia Child's recipe or yours!

[@sylvianoack-cigna3595]

i have hungry

[@stststst3153]

Wow!!Marci chef

[@irenematt8018]

Please marry me so that I don't have to cook

[@magesh23arun5]

Sure ur from

[@anitadovand1332]

You speak french , î am sure j'adore votre blanquette Miam Miam 😘❤️

[@alexandraamalfi]

Merci bien!

[@gilleschauvet3288]

Bruno je te suis depuis longtemps tu es top magnifique

[@kocsisalex00]

Damm you are so good! Can you please make an epic strawberry jam please ? :)

[@rme1383]

could you please make other traditional foods

[@avalon449]

The surface that you chop on doesn’t damage the knife blade?

[@BrunoAlbouze]

avalon449 it s cutting board🌞

[@HerrAl5ama]

À la prochaine fois \o/

[@sorayalayne2903]

Miam !!