BLANQUETTE Meaning and
Definition
-
Blanquette is a term derived from the French language, specifically referring to a classic French culinary dish. It is a rich and delicate stew consisting of tender, white meat such as veal or poultry, cooked slowly in a creamy sauce until it reaches a velvety texture. Traditionally, blanquette is prepared with finely diced or whole pieces of meat that are gently simmered in a combination of broth, white wine, aromatic herbs like thyme and bay leaves, and often flavored with onions, mushrooms, and carrots. The cooking process aims to preserve the natural tenderness and subtlety of the meat, using mild flavors to create a harmonious blend.
The name "blanquette" is derived from the French word "blanc," which means white. This refers to the pale color of the sauce and the characteristic absence of browning or caramelization. The preparation of blanquette is typically done through slow cooking, allowing the meat to remain succulent while the flavors develop and meld together.
Blanquette is highly regarded for its delicate and refined taste, with the creaminess of the sauce complementing the tenderness of the meat. It is often served with a side of rice or boiled potatoes to absorb the luscious sauce. Blanquette has a history rooted in French cuisine and continues to be enjoyed as a beloved classic dish, showcasing the elegance and sophistication of French gastronomy.
Common Misspellings for BLANQUETTE
- vlanquette
- nlanquette
- hlanquette
- glanquette
- bkanquette
- bpanquette
- boanquette
- blznquette
- blsnquette
- blwnquette
- blqnquette
- blabquette
- blamquette
- blajquette
- blahquette
- blan1uette
- blan2uette
- blanwuette
- blanauette
- blanquerte
Etymology of BLANQUETTE
The word Blanquette comes from the French language. It derives from the word blanc, which means white in French. The white color refers to the sauce that is traditionally used in dishes called Blanquette. Blanquette is a French cooking technique where meat, usually veal or chicken, is cooked in a white sauce made from a roux base and then simmered with onions and other aromatic ingredients. The dish was named after the white color of the sauce, hence the term Blanquette.
Infographic
Add the infographic to your website:
