Rolls in a Creamy Blanquette Sauce

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**Rolls in a Creamy Blanquette Sauce: A Comforting Twist on a Classic French Favorite**

If you’re in the mood for a dish that feels comforting yet refined, look no further than **Rolls in a Creamy Blanquette Sauce**. Inspired by the beloved French dish *Blanquette de Veau*, this recipe transforms tender rolls—whether they’re made of meat, vegetables, or even pastry—into a luxurious meal, bathing them in a velvety white wine and cream sauce that’s rich, smooth, and satisfying.

This dish brings classic French elegance to your table while still being approachable enough for a cozy family dinner.

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### What Is Blanquette Sauce?

*Blanquette* refers to a creamy white stew or sauce, traditionally made with veal, aromatics, and a white roux, then finished with cream and egg yolk. In this variation, we take the heart of the blanquette—the sauce—and pour it over soft, savory **rolls** to create a comforting yet elegant one-dish meal.

The result? A beautifully balanced dish where tender rolls soak up the richness of the sauce, accented with subtle herbs, buttery notes, and just the right amount of acidity from white wine or lemon.

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### Ingredients You’ll Need

**For the rolls:**
– 4–6 meat or vegetable rolls (can be made with ground chicken, beef, turkey, or veggie-based fillings wrapped in cabbage, pastry, or pasta)
– Salt and pepper to taste
– Optional: herbs (thyme, parsley) inside the roll mixture

**For the blanquette sauce:**
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 1 small onion, finely diced
– 1 garlic clove, minced
– 1 cup chicken or vegetable broth
– ½ cup dry white wine (or substitute with more broth and a splash of lemon juice)
– ½ cup heavy cream
– 1 egg yolk (for richness and silkiness)
– Salt, white pepper, and a pinch of nutmeg
– Fresh parsley or tarragon for garnish

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