Blanquette de Veau
INGREDIENTS
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1 cup kosher salt
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1/2 cup sugar
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4 pounds boneless veal breast
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2 gallons milk, divided
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4 quarts white veal stock or low-sodium chicken stock
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2 yellow onions, chopped
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4 celery stalks, chopped
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2 leeks (white part only), halved lengthwise and thinly sliced
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1 Bouquet Garni (see note)
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1/4 cup unsalted butter
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1/2 cup all-purpose flour
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1 pound white pearl onions, peeled
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12 cremini mushrooms, quartered
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4 cups heavy whipping cream
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2 to 3 teaspoons sea salt
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1/4 teaspoon ground white pepper
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2 teaspoons hot sauce (optional)
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1/2 cup Creole cream cheese
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1/4 cup sour cream
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Juice of 2 lemons
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4 large egg yolks
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Hot cooked potatoes (for serving)
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