A French stew made with white meat (usually veal or chicken) cooked in a white sauce, often with mushrooms and onions.
From French blanquette, from blanc 'white,' referring to the white color of the sauce and meat. The -ette suffix is a diminutive in French, but here it simply indicates a type of dish.
Blanquette is the French answer to the question 'how do you make boiled meat fancy?'—it's been aristocratic comfort food since the 1600s because the white sauce and cream made humble meat look refined, and Escoffier, the godfather of modern cooking, elevated it to high art.
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