Blanquette D’Agneau

The term blanquette comes from the word blanc or white and is basically a white stew which originates from Provence.


1.5lb diced lean shoulder of lamb
Quarter lb carrots sliced
Quarter lb onions sliced
2 sticks of celery sliced
Bay leaf
Half pint stock
Three quarter oz butter
3 tbsps flour
1 egg yolk
2 tbsps cream

Put the meat, carrots, onions, celery, herbs and seasoning in a large pan. Cover with stock or water, cover and simmer for an hour and 15 minutes. Blend the softened butter and flour, when they are thoroughly mixed add to the stew in small knobs and stir until thickened then simmer for 10 minutes. Blend the egg yolk and cream, add to the stew and re-heat without boiling

I think I ended up simmering this for longer than the suggested time but I really don’t think that matters, the longer the better. I have to say this wasn’t looking particularly pleasant as it was cooking. I do love slow cooked stews but prefer tomato based ones, usually with a glass of red wine thrown in.

The addition of the butter and flour mix totally transforms this and it’s starts to look much more appealing! Then when you add the egg and cream mix it really does turn into a lovely velvety looking stew. I’ve never used an egg yolk to thicken anything before I started cooking from this book, I always used cornflour. Have to say this really is an effective method, but you do need to be careful as I read somewhere that it can lead to scrambled eggs if introduced too quickly!

We just had this with some homemade crusty bread to mop up the sauce and was great. The lamb was really tender and the sauce had a really wonderful flavour. It had a very rustic French feel to it.

Would I make this again? Yes, apparently it’s a good way to cook pork


One thought on “Blanquette D’Agneau

  1. This looks really lovely and totally differnent to the type of stew i’d usually make. I think I will try this out soon. Thanks Jacqui for a new idea x

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