Blanquette de Veau - Bruno Albouze
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- Опубліковано 20 вер 2024
- 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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![[VIDEO INTEGRALE] Blanquette de Veau par le Chef Cyril Nitard](/img/n.gif)
I learn so much with you. Thank you for generously sharing your inspiring talents...
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) ❤️
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. ;)
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 ❤️
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
Ella Green - That’s ok, Ella. No problem. It was a mistake made by the spelling checker, right? All the best
RIP
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.
I'm French and know the recpie, but you have such a pleasant and deep voice I had to listen 5min lol
Amazingly done.
Thank you for taking the time to make these amazing recipes and to post them for all of us..
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. 💯🔝🔝🔝
Magnifique. Merci pour la traduction en français.
This dish would not make it to my table. I'd be eating right at the stove with a bottle of wine.
Señor me Quito el sombrero 🎩exelente receta
"Here is the trick to peel the pearl onions....". *PEW!!!*
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?
Stunning!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! ♥♥♥ Bruno, thank you so much for your amazing recipes, techniques and above all, the passion you have for food arts culinaires. ILY! ;)
I just finished making this recipe. It is AMAZING.
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 !
This looks quite tasty.
Don't just watch. Prepare it.
Feels a bit surprised that you hadn't made a video about this French classic until now, but nicely done as usual. Cheers
et hop, un pouce bleu rien que pour la passion et la gourmandise que tu mets dans ta voix !
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? ❤
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!
Oksana Zhupanova I'm 31, I had this dish when I was 16 and I still think about it. It left an impression lol
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.
Your presentation is always top notch
La blanquette de ma grand-mère. C'est la vraie recette, bravo.
It’s really delicious 😋 and I like it, thank you for your recipe.
I made it and is amazing!
I just like to eat it with bread 😂
C'est hyper délicieux je crois !!!
Oui à la prochaine fois !!!!on attend toujours les recettes
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
wow c'est délicieux j'ai essayé, merci chef:)
reminds me on fricasée. ♥ it
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
💯👌thanks for Recipe
Thank you Bruno. You have the best cooking channel on UA-cam, really looking forward to more videos!
Delicious dish. Its the first time I have made this since my days as a chef 30 yrs ago.
le bouquet garni dans le poireau : super idée ! - la blanquette : un de mes plats préférés ! -
ça a l'air rapide là, ma mère ça lui prend toute la journée ! "Il faut que ça mijote" haha ;)
This man's food is hypnotizing
So yummy 😋
That's definitely taking soup to the next level. I'll have to give it a try...
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 !!!
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 :)
Bonjour Jenny, je vous fais un petit résumé ce week-end, promis 😀
Looks elegant and flavorful.
This looks like the food that God dreams of.
LOOK AT THAT TEXTURE FROM THE EGG!!!! OH MY GOD!!! IT CANT BE REAL!!! OMG!! ITS SO BEAUTIFUL!
getting a little warm for this but I'll save it for the fall / winter
How do you sharpen your knife? I wish you can make a video about it.
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.
Thank you from Turkey:)you are amazing. I definately try it
Ahhhhh that looks amazing thanks a lot best chef of the world
Sooo this inspire Japanese Cream Stewww💘💘😋🍲
fuck that! french cuisines are the best!
You videos put me to sleep every time I watch them. I recommend your channel to people with insomnia
Super bruno again in action.. I will try it this week.... thks my friend
La meilleure recette de la blanquette de veau , dans les règles , elle est ici !
Bravo chef !!
Thanks to give as recipes you are fantastic
🇫🇷🇫🇷🇫🇷
You are an excellent teacher.
Adoro come spieghi in maniera impeccabile! Grazie
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.
It really wasn't a lot of sugar compared to the volume of the stew so I don't think it's noticeable.
Haven't heard of this recipe. Gonna try it as its a very different method from bourguignon or ossobucco stews...
Bruno, you are the real deal truly!!! Masterchef Bruno
Oh Brun. I would love to eat food made by you!
wow, that is beautiful! i bet it tastes incredible!
A potatoe would be good in that
Cette bonne blanquette dans les règles de l'art... MIAAAM !!! =)
Très bonne recette, j'en cherchais une pour préparer ce plat ,merci Bruno !
Thank you Bruno, another lovely dish!
Bruno, I like your technique of peeling the pearl onions. Thanks for sharing :-)
Tellement bon MERCI !
Since I keep kosher, I have to work around the dairy in this recipe, but that won't stop me!
Is it possible to sear the meat before or after blanching it to enhance the flavour?
Nope you don't want to do that step if meat is blanched first.
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
You're right. Well I didn't notice it that way, that's why I asked.
your clarification was helpful
hmmmm very good, i habe hungry
Mmmmm!
rien a dire comme d'habitude la grande classe
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
You always read food requests!
Some of his clips were on the Joel McHale Show this past weekend.
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.
you made my day
Great job chef!!!👍👏
Bravo 👏 trop fort 👍 dommage que vos vidéos ne soit pas en français où sous titré en français 😭
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.
The best cook ever
Can you teach us how to make paupiette de veau, s'il te plait Bruno? :D
Good job chef
New kitchen chef?😍😍😍
Everyone : bay leaves
Bruno : bellies
Made tonight awesome.
Was that the stock you used with the roix
Nice one Lovely , well done Lovely dish!!!
Please do beef bourguignon, Julia Child's recipe or yours!
WOW! AMAZING!
The surface that you chop on doesn’t damage the knife blade?
avalon449 it s cutting board🌞
Please marry me so that I don't have to cook
Sure ur from
super sympa votre recette
要是中文字幕就好了
You speak french , î am sure j'adore votre blanquette Miam Miam 😘❤️
Damm you are so good!
Can you please make an epic strawberry jam please ? :)
i have hungry
Dans les règles de l'art....
Wow!!Marci chef
Miam !!
could you please make other traditional foods
Bruno je te suis depuis longtemps tu es top magnifique
Sooooo delicious
Merci bien!