Pork Blanquette (can be made with veal as well)

[@nigel8499]

Best foodie KZbin channel by a country mile. You have 'star quality' Stephane, without being pretentious or elitist a rising youtuber. I do hope you continue your wonderful channel, French food is well overdue for a come back to mainstream, you are carrying the Flag, leading the way.....no pressure! Cheers

[@FrenchCookingAcademy]

+10 minute meals ah thanks for that i am hard work indeed to try to put french cuisine back on the map 😋😄👨🏻‍🍳 but i will need quite some more recipes . the good things i really enjoy doing all that cooking it’s such an adventure.

[@nigel8499]

crankylifter Hands across the water to NYC, and our American friends. However, "A Stich In Time Saves Nine".

[@RubenB658]

Man ... that flour and butter trick is awesome.

[@nigel8499]

Ruben Borjas Jr Too right!, love the 'tips and tricks'. I wonder if these Michelin Star French restaurants freeze the butter and flour mix, bet they do!

[@jojomama4787]

10 minute meals ...they may not have to freeze it as it only takes a minute to make and it is kind of a last resort

[@ssp1070]

It is. Way easier to make roux that way.

[@rimmersbryggeri]

It's not a trick though it's a basic method .

[@conorjohnston1194]

The roux?

[@janmac218]

Lovely! For some reason, your channel only recently showed on my KZbin feed. Better late than never but it appears I have six years or more to watch! Pork tenderloin is readily available in most grocery stores in Dallas. I rarely see veal. Thanks so much and Happy Easter 2023!

[@SuzanneBaruch]

I made this tonight for dinner and it was FABULOUS! I served it with herbed couscous, some crusty bread to dip in the sauce and a salad. Thank you for this recipe!

[@FrenchCookingAcademy]

+Suzanne Baruch oh man yum !! crusty bread dip in the sauce .. heaven 😋😋😀😀👨🏻‍🍳

[@tiaraauxier8742]

@@FrenchCookingAcademy what would you recommend serving it with for a full meal?

[@khaelamensha3624]

@@tiaraauxier8742 À classical side dish is a good rice or pasta. It is served as main dish so you add an entrée like a salad in order to have more vegetables and a dessert. You can do a chocolate cake a fruit salad... Depending if people eat a lot or not 😇

[@Mrrossj01]

Try it with rice.

[@sliminnyc]

I made this for dinner tonight and my French husband gobbled it up and declared it a Redo. He doesn't like mushrooms so I subbed with potatoes and it worked well. Merci beaucoup pour cette recette!

[@kattatonic1]

Adding Buerre Manie to my tricks! Fabulous.

[@FrenchCookingAcademy]

+Kathleen Craig it’s old fashioned but it is super handy 👨🏻‍🍳🙂

[@MarkPMus]

I’ve just watched this channel only once. The teaching is extremely good. I’m a Brit, just waiting for some baked potato to finish cooking, as I make my first recipe from this channel. I used bacon lardons instead of pancetta, and I admit I used a shop bought bouquet garni, because I don’t have a helpful and handy balcony on which to grow herbs. So far, during the tasting, it’s wonderful. So thank you, M le Chef! Your work is great, and as an inexperienced amateur from the UK, I look forward to more recipes I can try. Merci, mille fois.

[@jmax3245]

When I lived in Lyon all my friends competed to make the best BLANQUETTE ..wonderful !

[@ello7222]

Thank you for this wonderful recipe! I like this down to Earth french food. In France I went to fantastic restaurants, sometimes there was only one meal on the menu and in general is was very good. What I dislike is this 4 Star Cuisine, you get pimped food with a lot of decoration for a horrific amount of money while the granny in the small village restaurant cooks so much tastier. Your recipes are authentic and very good. I added some peas and some nutmeg, this was my german touch.

[@FrenchCookingAcademy]

+Lisett Liebreich hi there, it’s great you made the recipe if can please post you best picture on my new instagram hashtag #FrenchFoodMe I want to create a collection of all the stuff you guys are doing so jump to instagram for your next french recipe and let’s show the world the french food we all make😀

[@ello7222]

French Cooking Academy, next time I'll take a photo and I'll post it, for this time there is nothing left and I didn't take a photo.

[@FrenchCookingAcademy]

thanks

[@dask7428]

No.

[@1sunstyle]

I was vegan for 14 years and started eating lots of meat a year and a half ago. I am watching all the videos and developing a manifestation of idea to make my new favorite dishes. My favorite thing is pasta! Hollywood Mike. My father was a famous musician and I grew up in a party house in the Hollywood Hills Laurel Canyon. I carried on the party spirit and try to teach everyone the party spirit! Let's have a French Food Party sometime everyone?

[@kitcraft9516]

Yummy! I have only been subscribed for something like two weeks now but I have made this dish three times now. So far, it is my favorite dish that you have posted. My wife loves it as well. Thanks so much for all of the videos! They are both entertaining and super informative.

[@FrenchCookingAcademy]

Wow 3 times that's great you must be getting really good at making that one 👍👍👨‍🍳

[@giovanna722]

Haha! My favorite dish, too.

[@musicfeign6349]

Mmmm. This is so French, and one of the easiest. I used half sour cream and cream, the pancetta ( as I am Italian ) added such delicious flavor and it’s crunch when eating Is delightful. But the winning flavor are the capers, omg . An absolute must. Love your Chanel Stephane , you make it so easy. While I am partial to Italian cuisine and techniques , French cuisine and techniques are next. Served over baked potatoes with only this marvelous sauce. Thanks. Everyone just loved it. I’m now a student of your academy.

[@donhurleyoutdoors]

Awesome video, recipe and instruction. I had a dinner party and served this meal- they thought I was chef! Thank you for the great information you share!

[@johnrxx99]

What makes me happy is your adaption of recipes for normal humans, in this one pork for veal. Superb.

[@eigrontopediax]

I really really really love your accent and I love hearing you speak French. So happy to see and hear you Stephane!

[@FrenchCookingAcademy]

thanks

[@aprilk3002]

Thank you so much! As a vegetarian cooking for meat eaters, I haven't had much success with poaching meats (or any meat technique!), but I will give this a try. I know my family would love this. I'm so happy I found your channel.

[@FrenchCookingAcademy]

Hi there glad to have you onboard and let me know how you go trying recipes from the channel

[@Kilgore482]

Brilliant. And simple, which is doubly important for busy home cooks with children, like me.

[@mizzpoetrics]

Yes, I agree! I so dread hearing "mommy, is the food ready?"!

[@filipusfontanus]

Vous me rappelez tellement de recettes de ma jeunesse, j'adore! Celle-ci, avec du filet de porc au lieu du veau, va directement dans ma liste des choses à essayer le plus rapidement possible!

[@ArindraGuha]

Thank you Stephane, made a few dishes and was amazing doing french cooking at home.

[@FrenchCookingAcademy]

+Arindra Guha it’s really great to hear so many people tapping in those french recipes 😄

[@ronanverhulst6854]

la blanquette, un grand classique simple et indémodable.... bravo chef!

[@RichardBaxter-y6f]

Everyone loved this! I used the beurre manie as shown which made a great difference in thickening, used some of my homemade stock, and substituted leek for the spring onion. The first veloute for me. just amazing!

[@SM-Flyers]

Beautiful dish! I will be doing this one in a couple of weeks. The thing I love the most about the French one pot meals is that they are simple in technique but complex in flavour. Just lovely!

[@FrenchCookingAcademy]

+SFM this one does taste really good 😋👨🏻‍🍳

[@Larryloafer488]

Thank you Stephane, we do like a one pot wonder, also much prefer your butter/flour mix.

[@FrenchCookingAcademy]

+Michael B yeah it seem one pot dish proves popular i wonder why

[@deendrew36]

French Cooking Academy because they are straightforward, and there aren’t many dishes to wash at the end!

[@samnuss8271]

Made this today. It was delicious. I had the heat too high and it reduced too much but after I added some extra water everything seemed to end up fine.

[@FrenchCookingAcademy]

great we’ll done on that and glad you liked it 🙂

[@Hapidjus_]

Uploaded right before I wanted to go grocery shopping..perfect timing. gonna cook this today! thanks for the recipe

[@FrenchCookingAcademy]

+Hapi djus thanks wanting to try the recipe its great !😋👨🏻‍🍳

[@Master_Blackthorne]

Mon Ami, you take all the intimidation out of French cooking. I will definitely try this recipe!

[@djamison9r]

So I made this several days ago. It is awesome!!! I've never cooked a pork tenderloin all the way through like this. I've always cooked to around 135 -140 F. This is so tender and delicious... Thanks...

[@FrenchCookingAcademy]

glad to hear it turned out well. :O)

[@Senpatientulo]

Fortunately our butcher has got some fresh pork filet. So this will be our dinner for tomorrow. Thanks for sharing and putting so much love and effort in your videos. BTW, if you will write a cook book, I will buy a copy for all of my family members.

[@FrenchCookingAcademy]

+Senpatientulo big problem with that is my written english but if funds allow later down the line i will think about what shall i call the book?

[@mabathomelthafa8767]

wooooooow,wooow so delicious.Oh my GOD i dont even know what to say.is was soo good i cooked it yesterday n believe me the client loved it and i love it too.thank you for making my day,you are the best thank you so much

[@FrenchCookingAcademy]

i am glad you liked it 🙂🙂👨🏻‍🍳

[@justinelevesque6619]

Haha bien rit quand Stéphane se met à parler en français par accident - ça rajoute au charme! Very much appreciating these tutorial videos!

[@FrenchCookingAcademy]

yeah that's was funny thats when the brain gets lazy an decide to revert to mother tongue

[@Mjordan7962]

I love this channel. I just made hi Chicken with Morels...outstanding!! I wish that I was able to find a print version of this Pork Blanquette. I even purchased his cookbook hoping to find the recipe in that, but with no luck.

[@wurlitzer895]

The cream you used was incredibly thick. Beautiful looking dish, Stephane. Certainly going to try this one! Many thanks indeed. Kindest regards, Peter A :)

[@DropD1123]

Just made this for Sunday dinner, and it was outstanding! So happy I found this channel.

[@FrenchCookingAcademy]

thanks a lot

[@marcelleray4595]

I made this for some close friends about a month ago and they loved it. I loved the sauce, so good. I really like all those French sauces as just so delicious.

[@FrenchCookingAcademy]

yes nice and rich thanks for trying the recipe

[@feliperosa13]

Thanks again for taking the time out your weekend to make this video. Well done!

[@FrenchCookingAcademy]

+felipe rosa thanks for thinking about my time sometimes it is hard 😁👨🏻‍🍳

[@JGGREY]

Hello Stephane, I made the pork in veloute sauce and it was excellent. The smoked bacon gives the meal and unusual flavour but it is great. I made the sauce too thick but I will use it with pasta for the next meal . Keep the videos coming.

[@radardimaria2261]

Looks fantastic and a perfect dish now that the weather is a bit cooler....thanks for a wonderful demonstration!

[@garlicgirl3149]

A nice winter dish! Hmmmm!

[@basingstokedave4292]

yumm that with green beens and sweet potato .. lovleh..

[@kostask8851]

This one has become one of my favourites . Thank you brother.

[@avisitorhere]

I've been enjoying your videos, they're very well done. I'd like to see you do a video on substitutions and correcting mistakes. Also cooking tools. I find so many people struggling just because they have too thin a pan or don't have a meat thermometer.

[@FrenchCookingAcademy]

+avisitorhere yeah that’s a good idea i will try to do that during the food talks series

[@jackie-bw7lq]

So glad I have found your channel.

[@FrenchCookingAcademy]

welcome and make sure to come back , I post a new video every saturday at the minimum sometimes I do an extra one mid week

[@normantrombon]

The “solomillo ibérico” pork tenderloin (that you can only get in Spain) is going to make this dish extra wonderful! Thank you for inspiring me, Stephane! Keep up the good work!

[@gregjohnson720]

Delicious looking! I will try it this week. Amitées de Rio de Janeiro

[@jlunde35]

Looks awesome. Thank you Stephan.

[@FrenchCookingAcademy]

+Jim Lunde cheers👍

[@FooMoDee]

Omg. Nothing is browned. I cannot wrap my head around this.

[@latraviata2910]

You are not really a gourmet are you? A blanquette, notice the word blanc, which means white, is an old, great, classic French dish.....

[@FooMoDee]

@@latraviata2910 😂

[@jgmdsn667]

Very well done. Approachable. You make the food the subject and not yourself. Will certainly try this recipe. Merci.

[@deejay1068]

LOVE this channel! Stumbled across it a few weeks ago and I am hooked. Just made this dish for dinner tonight, it was absolutely delicious. Thank you 💖💖💖

[@FrenchCookingAcademy]

thanks for joining and trying the recipe 🙂🙂👨🏻‍🍳👍

[@deejay1068]

@@FrenchCookingAcademy You are amazing! Do you have a recipe for cornish hens?

[@jayantjolly]

Every single one of your recipes are awesome!! I will try this with chicken since it's very difficult to get pork!! i hope it comes out well!!

[@FrenchCookingAcademy]

+jayant jolly yes it will work perfectly 😄👨🏻‍🍳

[@djamison9r]

Where do you live that it is hard to get pork?

[@jayantjolly]

India!!

[@anthonyireland6108]

Absolutely delicious i will be cooking this soon ,thanks for all your lovely videos , you have brought back my interest in French food

[@FrenchCookingAcademy]

+Anthony Ireland music to my ears 😀😀👨🏻‍🍳

[@FrenchCookingAcademy]

+Anthony Ireland that’s wonderfull to hear👍

[@JulesMoyaert_photo]

Ça a l'air bon. Merci du Colorado.

[@bellabrooks5289]

I’ll make that during the holidays

[@juliemurrayart7882]

Thank you for sharing this recipe. It is a beautiful dish that I will make over and over again. Also a very versatile sauce that can be used with other meat. The butter and flour trick is amazing! I wish I had known that trick sooner, big time saver!

[@FrenchCookingAcademy]

thanks a lot

[@naguerea]

Allways a pleasure, thank you Chef.

[@JadeStrawberry]

That looks so comforting and delish. Thanks for your vid!

[@FrenchCookingAcademy]

thanks for watching 🙂👨🏻‍🍳

[@sharg0]

This got right up on my list of "things I need to cook". Thanks for yet another great inspiration Stéphane! (Now if I could learn to pronounce French names as well.)

[@SvenWesti]

I did this today and it was amazing!!

[@plantlover430]

Great.being french yr English is awesome.

[@Tintifax06]

Another amazing recipy- mine is bubbling away right now on low heat with wildhog to make even more special 😁 love your channel!!!

[@stacylamb980]

That looks amazing. I know my family would like this a lot. I love pork tenderloin. Thanks for sharing.

[@labresults3650]

I made this and my family loved it! I will make it again!

[@sallymcintosh2274]

Just made this dish and it was delish!!!! Thank you very much.

[@jamesa7506]

Looks very good! Thanks for sharing 👍

[@michaelwilson1960]

Yes.....Fabulous!!!!!!!!!!!!!! MERCI BEAUCOUP!!

[@lodovici67]

I tried ist yesterday: fantastisch recipe and an outstanding channel. Thank you very much!

[@michellelloyd6256]

I absolutely love your videos. They always give me fresh ideas for dinner. Thank you so much

[@BaljitSingh-xy5mq]

Always the very best. Thank you for such great explanation and the energy. Always look forward to your videos. All the best to you and French Cooking Academy. Regards, Baljit.😍😍😍❤️❤️👏👏👏

[@user-on7zd8yi8g]

Looks delicious, and I love your accent!!

[@FrenchCookingAcademy]

thanks for watching and welcome on the channel

[@hannahmendoza333]

I LOVE this recipe! I just made it for dinner! It's delicious!

[@KayakTN]

That looks amazing and so simple. Thanks for posting this.

[@pascallanglois9361]

superbe recette, merci

[@suzannesteed5325]

Aw boy that's very inviting ! Tks for video 🇨🇦

[@littlegardendiary8513]

Hi Stephane and thank you for a beautiful dish 😉 Just tried this tonight and it is amazing!! I used my own homegrown veg for the dish which i am sure improves flavour 😆 I did make a mistake and added too much liquid, but it worked out fine in the end 😉 Thank you so very much for a lovely dish. All the best...Andy & Karen.

[@FrenchCookingAcademy]

thanks guys for trying out the dish and equally happy you liked it 😀😀😋👨🏻‍🍳 i have just created a new ce teal place for everyone to post their dishes when you try it next time you try something please send a pic to #frenchfoodme for instagram twitter or facebook cheers

[@estebban345]

Thanks for the recipe!! I tried it out and it was delicious!

[@FrenchCookingAcademy]

great how dis you go with it not too difficult ?

[@estebban345]

@@FrenchCookingAcademy it wasn't difficult but I think I need to perfection it.. so I'll try it again sometime

[@andysbg77]

Great recipe! Made it Today and served it with rice!😁

[@djamison9r]

If I wanted to simmer this in the oven as opposed to on top of the burner, what temperature would you recommend? By the way, I am making this today as my mom always said we had to eat pork on New Years Day for good luck... and I think this looks awesome!

[@FrenchCookingAcademy]

if you use the oven it would be something around 180 celsius or 356 f. time wise should be the same just don’t get your oven too hot

[@deendrew36]

I would do it low and slow...300 F, no more than 350.

[@norwsavic]

You are doing a very good job! I'm glad i found your channel! Thank you!! :D

[@FrenchCookingAcademy]

+Eirik Dahl thanks an welcome😀

[@johnlcallaway]

Looks delicious, saved for a future meal. Thanks for posting!

[@emmanouelpassas5741]

Excellent thank you chef!!!

[@tomsparks6099]

This is a great dish.

[@gregc1331]

Hey, made this tonight and it was quite delish. Sauce was sublime. Pork was good but could have used another layer of flavor- possibly a rub or marinade the night before? Thoughts?

[@ulrichlehnhardt4293]

It is a very nice dish and again you explain it very well. I would definitely skip the stock-cube though. It is a pity to throw industrial stuff in a homemade dish. I also would choose a meat with more fat in it - tenderloin risks to be dry after cooking.

[@DrRBPath]

This is spectacular!! Regards from India! 😊

[@polyesterparties9283]

Will try this one tonight - I like using a stock cube for seasoning - something Marco Pierre White does a lot although you can use water a really good home made chicken stock is the best 😊👍

[@lawrenceatkinson5884]

Loving your channel. Honest French food

[@bigpapi3636]

Nice! I have some left over turkey/chicken bone stock that should make this pretty tasty. Sunday dinner is solved.

[@androidpest]

Very good indeed Sir I really like the recipe classic French cuisine . Good question for the chefs quiz whats the difference between a fricassee and a blanquette ? :)

[@VikingShaver]

Great dish, looks delicious. I will cook this for my GF and my father next week. I might add some leeks to it.......Cheers, Claus from Copenhagen, Denmark

[@FrenchCookingAcademy]

+VikingShaver let me know how it goes when you make the dish and thanks for taking the time to try it .😋👨🏻‍🍳

[@christophweiers3688]

Bon jour Stéphane! Thank you for your take on „Blanquette de Porc“! Looks delicious! For the „original“ Blanquette de Veau I use Veal neck because it braises such a long time. Would‘nt it be better, if you use pork, using something less delicate as tenderloin? I am thinking of porkcheeks. They become very tender and delicious as well! I am going to try your recepie with porkcheeks!

[@FrenchCookingAcademy]

+Christoph Weiers yes you can use pork shoulder as well it would work similar . any cut would work i think. tell me how you go if you try the recipe.🙂👨🏻‍🍳

[@christophweiers3688]

French Cooking Academy Today I made Blanquette with veal-neck using your recepie. Delicious 🤤

[@FrenchCookingAcademy]

great for next time take a picture of your creation and post it on instagram #frenchfoodme

[@christophweiers3688]

French Cooking Academy Sorry Stephane, I am not on Instagram yet! Didn’t take a picture either! Next time!

[@FrenchCookingAcademy]

no problem 😀

[@Tintifax06]

That's going on our lunchtable today 😁 thanx for the inspiration!

[@Tintifax06]

Btw... it was delicious, family loved it 😊

[@MaZEEZaM]

That looks really yum :) Thanks for the recipe.

[@davidderoberts1466]

Thanks. I'll definitely try this. One question: Was that Creme Fraiche or sour cream you added when you made the veloute? The list of ingredients called for heavy cream, but what you used wasn't liquid.

[@SheepdogsHeart]

Looked like Creme Fraiche to me. Sour Cream tends to clot when added to a hot liquid and you dont get a smooth sauce like he had. Heavy cream would work nicely.

[@davidderoberts1466]

EmpireFoodie thanks!!

[@FrenchCookingAcademy]

+David DeRoberts i use double cream which for some reason was more like creme fraiche this time but liquid cream is the same . no problem

[@dwaynewladyka577]

A fantastic looking recipe.

[@FrenchCookingAcademy]

+Dwayne Wladyka thanks much appreciated😀

[@spinaway]

Wow now im starving thanks for sharing, subscribed.

[@dukehuck47]

Looks delicious. Thank you!

[@drewbaby299]

I don't think I can even get Veal in my state. Thanks for the change of meat for the recipe.

[@corygene6477]

Looks amazing and I'm going to make it tomorrow but I thought there was egg yolks in it?

[@michaelabhijeetroy4902]

Very very nice food my bro,,I like this food???

[@FrenchCookingAcademy]

thanks

[@bcwolters]

And now I am hungry!

[@beefsupreme504]

IF my meat is wild pork can I increase the cooking time? Also, where I come from heavy cream is a liquid. What is that stuff?

[@FrenchCookingAcademy]

Yes if needs to be cooked longer . I never try wild pork in my recipes 🙂

[@deendrew36]

In my world that is called double cream.