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Blanquette de Porc (Pork in White Sauce)
Blanquette de Porc (Pork in White Sauce) is a traditional French recipe for a classic stew of pork in white sauce made from white wine and veal stock that's flavoured with vegetables that's thickened with egg yolks. The full recipe is presented here and I hope you enjoy this classic French version of: Pork in White Sauce (Blanquette de Proc).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4–6
Rating: 
Tags : Pork RecipesVegetable RecipesMilk RecipesFrench Recipes
Classically a
blanquette is a rgoût with a white sauce rather than the typical red, tomato-based sauces of the more common râgous.
Ingredients:
1l veal stock
250ml dry white wine
2 medium leeks, chopped
3 celery sticks, chopped
3 carrots, chopped
2 shallots, chopped
1 whole head of garlic, halved
2 sprigs of
rosemary
1kg boneless shoulder of pork, trimmed of fat and cut into generous bit-sized chunks
300g button mushrooms, halved
3 egg yolks
200ml double cream
25g butter
large bunch of
flat-leaf parsley, leaves roughly chopped
freshly-grated zest of 1/2 lemon
juice of 1/2 lemon
Method:
Combine the stock, white wine, leeks, celery, carrots, shallots, garlic and rosemary in a large heavy-based pan. Bring to a boil, reduce to a simmer then cook, uncovered, for 10 minutes. Add the pork and mushrooms to the pan, return to a simmer then season and cook for a further 25 minutes, or until the meat is just tender.
Immediately before serving beat together the egg yolks and cream in a bowl. Take the stew off the heat then add about 4 ladles of he hot stock to temper the egg mix, whisking constantly as you add the stock. Pour the egg mix back into the pan and whisk to combine. Return to the heat and cook gently (do not over-heat or allow to boil as the mixture will curdle). Allow to thicken then stir in the butter. Take the pan off the heat, remove the rosemary then add the parsley, lemon juice and lemon zest. Adjust the seasonings to taste and serve immediately with pasta (tagliatelle is good) or plain rice.
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