blanquette: meaning, definition, pronunciation and examples
LowFormal / Culinary
Quick answer
What does “blanquette” mean?
A classic French stew of white meat (typically veal, lamb, or chicken) cooked in a white sauce, often enriched with cream and egg yolks.
Audio
Pronunciation
Definition
Meaning and Definition
A classic French stew of white meat (typically veal, lamb, or chicken) cooked in a white sauce, often enriched with cream and egg yolks.
By extension, can refer to any dish prepared in a similar style with a white sauce, such as a seafood or vegetable blanquette. The term is also used in French for a type of white chocolate.
Dialectal Variation
British vs American Usage
Differences
No significant difference in meaning. The word is equally rare in both varieties but might be slightly more recognized in British English due to historical and geographical proximity to France.
Connotations
Connotes sophistication, classic French cuisine, and a somewhat elaborate dish. It is not a common household term.
Frequency
Extremely low frequency in general English. Found almost exclusively in cookbooks, restaurant menus, and food writing.
Grammar
How to Use “blanquette” in a Sentence
[prepare/make/serve] a blanquette [of + MEAT]a blanquette [with + ACCOMPANIMENT]Vocabulary
Collocations
Examples
Examples of “blanquette” in a Sentence
verb
British English
- The recipe instructs you to blanquette the veal gently.
American English
- To achieve the right texture, you should blanquette the meat first.
adverb
British English
- The meat was cooked blanquette, resulting in a tender, pale stew.
American English
- She prepared the veal blanquette, following the classic method.
adjective
British English
- The blanquette-style sauce was perfectly seasoned.
American English
- They served a delicious blanquette-inspired chicken dish.
Usage
Meaning in Context
Business
Not applicable.
Academic
Might appear in historical, cultural, or culinary studies texts discussing French cuisine.
Everyday
Very rare. Would only be used when specifically discussing this dish.
Technical
A precise term in professional cookery and gastronomy.
Watch out
Common Mistakes When Using “blanquette”
- Misspelling as 'blanquet' or 'blanquete'. Mispronouncing the final 'tte' as /teɪ/ instead of /t/.
FAQ
Frequently Asked Questions
It is a loanword from French used in English, primarily in culinary contexts. It is not a common everyday English word.
Veal is the most traditional meat for 'blanquette de veau', but lamb, chicken, and even rabbit are also used.
They are very similar. Both are white stews. Some definitions state that in a fricassée the meat is sautéed before stewing, while in a blanquette it is blanched or boiled. The terms are often used interchangeably.
In British English, it is approximately /blong-KET/. In American English, it is /blahn-KET/. The 'n' is nasalised, and the final 'tte' is pronounced like 'ket'.
A classic French stew of white meat (typically veal, lamb, or chicken) cooked in a white sauce, often enriched with cream and egg yolks.
Blanquette is usually formal / culinary in register.
Phrases
Idioms & Phrases
- “None”
Learning
Memory Aids
Mnemonic
Think of 'BLANCH' (to whiten) + 'quette' (a little thing). A 'blanquette' is a little whitened dish.
Conceptual Metaphor
CULINARY TRADITION AS HERITAGE (the dish embodies classic French cooking techniques).
Practice
Quiz
What is the primary characteristic of a blanquette?