Blanquette de veau au Louré – veal ragout with morels & tarragon

Name: Blanquette de veau au Louré – veal ragout with morels & tarragon
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 people
Cuisine: French
Ingredients: For the ragout:; 1 kg veal shoulder, in large cubes; 1 onion, studded with 2 cloves; 1 carrot, in pieces; 1 leek, in pieces; 1 stick of celery; 1 bouquet garni (thyme, bay, parsley stalks); approx. 1.2 l light veal stock; sea salt, a few white peppercorns; For the sauce:; 40 g butter; 40 g flour; 200 ml Louré; 200 ml crème fraîche; 1 egg yolk; 1 dash of lemon juice; sea salt, white pepper; For the garnish:; 20 g dried morels; 200 g small mushrooms; 12 pearl onions; 1 tbsp butter; 1 pinch of sugar; 2 tbsp fresh tarragon, chopped; To serve:; rice or steamed potatoes

Pale veal, gently cooked until it falls apart in silky pieces, in a sauce that brings together Louré and crème — morels lend depth, a hint of tarragon lifts it all into the light. The white classic that carries the calm of a long, slow cooking onto the plate.

Beef & Game category

30 MIN Vorbereitung

120 MIN Kochzeit

4 people portions

Zutaten

For the ragout:
1 kg veal shoulder, in large cubes
1 onion, studded with 2 cloves
1 carrot, in pieces
1 leek, in pieces
1 stick of celery
1 bouquet garni (thyme, bay, parsley stalks)
approx. 1.2 l light veal stock
sea salt, a few white peppercorns

For the sauce:
40 g butter
40 g flour
200 ml Louré
200 ml crème fraîche
1 egg yolk
1 dash of lemon juice
sea salt, white pepper

For the garnish:
20 g dried morels
200 g small mushrooms
12 pearl onions
1 tbsp butter
1 pinch of sugar
2 tbsp fresh tarragon, chopped

To serve:
rice or steamed potatoes

Sommelier-Tipp: For the sauce, use the same Louré that goes into the glass — what reduces in the pot returns, deepened, in the pairing.

Perfect Pairing

Louré

Perfect Pairing

Prélude

Blanquette de veau au Louré – veal ragout with morels & tarragon

Zubereitung

Blanch the meat

Put the veal cubes in a large pot, cover with cold water and bring to the boil once. Carefully skim off the rising foam, drain the meat and rinse it briefly in cold water — this keeps the sauce pale in the end.

Cook gently

Return the meat to the clean pot, cover with the veal stock and add the studded onion, carrot, leek, celery and the bouquet garni. Season with a little salt and a few peppercorns and, covered, let it barely simmer over low heat for 1.5 to 2 hours — the meat should simmer, not boil rapidly, until it gives way under gentle pressure from a fork.

Prepare morels & garnish

Soak the dried morels for 20 minutes in lukewarm water, then squeeze them out and filter the soaking water through a cloth. Sweat the pearl onions and mushrooms in 1 tbsp butter with a pinch of sugar for 8 minutes until golden, add the morels and fry briefly with them.

Build the sauce with Louré

From butter and flour, stir a pale roux over medium heat for 2 minutes, without letting it take on colour. Pour in the Louré and stir smooth, then gradually stir in about 600 ml of the hot cooking liquid and the filtered morel water. Let it simmer gently for 10 minutes, until the sauce binds silkily.

Finish with crème and egg yolk

Whisk the crème fraîche and egg yolk, stir in a ladle of the hot sauce and return everything to the pot. Warm the sauce only just below boiling point — it must not boil again, or the egg yolk will curdle. Season with lemon juice, salt and white pepper.

Plate & serve

Turn the meat and garnish in the sauce, fold in the chopped tarragon and let it steep for another 5 minutes. Serve with rice or steamed potatoes.

Why this wine?

To Louré:

The Louré is already in the sauce — in the glass it carries the idea further: its mineral core and calm, broad body carry the crème, while a fine acidity plays around the morels and tarragon and keeps the tender veal light.

To Prélude:

The Prélude answers with cool berry fruit and fine structure — its freshness cuts through the creaminess and lays a bright, summery trail beneath the ragout.