These homemade quenelles are soft, pillowy, and wonderfully comforting, just like the ones you'd find in Lyon. Better yet, they're much easier to make than you think. If you can't find them in the US (or anywhere else), this simple quenelle recipe will absolutely save you.
If you know quenelles, you know. And if you don't… well, you're about to discover what all the fuss is about.
My lifelong obsession with quenelles
I'm about to say something that will not surprise a single French person reading this: I am completely, irrationally obsessed with quenelles.
But to be fair… I was born in Lyon.
And in Lyon, quenelles aren't just something you eat: they're part of who you are.
Soft, pillowy, slightly buttery, ready to soak up an obscene amount of sauce… I mean, what's not to love?
So when I moved to the US, I thought I had everything figured out.
New life, new country, new adventures… very chic, very exciting.
Except.
There was one tiny detail I had completely overlooked.
A very important detail.
A borderline tragic detail:
There are absolutely ZERO quenelles in American grocery stores.
I found baguettes (debatable), croissants (also debatable), even saucisson if you look hard enough…
But quenelles? Not a single one in sight.
And that's when I knew.
If I wanted quenelles in my life…
I was going to have to make them myself.
Challenge accepted.
So if you're a fellow French expat living in a quenelle-less land, I've got you.
And if you've never had quenelles before?
Oh… we need to fix that immediately. Like, urgently.
Jump to:
What are quenelles?
Quenelles are a classic specialty from Lyon made from a simple dough of flour, butter, eggs, and liquid (usually milk + water).
The texture is what makes them magical:
light, airy, slightly springy… somewhere between a dumpling and a soufflé.
They're first poached in water (like little clouds taking a bath), then typically baked in a sauce until golden and puffed.
The most traditional version?
Quenelles baked in a creamy béchamel sauce (I've got a simple recipe for it right here 👈).
Ingredients you'll need
The beauty of quenelles is that they look fancy… but the ingredient list is almost suspiciously simple:
- Milk
- Water
- Butter (salted or unsalted + a pinch of salt)
- Flour
- Eggs
That's it. Five basic ingredients.
The kind you probably already have in your kitchen right now.
How to make quenelles (the easy way)
Here's the technique, and I promise, it's much easier than it sounds:
- Heat the liquids + butter
In a saucepan, combine the milk, water, and butter. Heat until the butter is melted and the mixture just starts to boil. - Add the flour (all at once!)
Dump it in and stir like your life depends on it.
Keep stirring until the dough pulls away from the sides and forms a smooth ball. - Add the eggs
Take the pan off the heat. Add the eggs one at a time, mixing well between each addition.
It might look messy at first, keep going. It will come together. - Shape the quenelles
On a floured surface, use two spoons to form oval shapes.
Or… ignore tradition and roll little logs with your hands. We're not in Lyon, no one is judging. - Poach them
Drop them into gently simmering salted water.
When they float to the surface, they're ready. Remove and drain.
And just like that… you made quenelles.
Yes, YOU.
How to serve quenelles (the real dilemma)
Now comes the hardest part:
How are you serving them?
The classic: baked in creamy béchamel sauce. You can follow my complete Baked Quenelles with Béchamel Sauce recipe here 👈
The cozy alternative: tomato sauce with mushrooms and green olives.
And here is my problem: I can never choose.
So I do what any reasonable person would do…
I make both.
Because life is short, and choosing between two excellent sauces is completely overrated.
You'll find the full, detailed recipe just below in the recipe card (with exact measurements and timing).
And if you try these?
Tell me everything. Leave a comment, a rating ⭐⭐⭐⭐⭐, or just scream "I MADE QUENELLES" in your kitchen, that works too!
Quenelles (French Dumplings) - My Easy Quenelle Recipe
Ingredients
- ½ cup (115 ml) milk
- ½ cup (115 ml) water
- 4 tablespoon (60 g) salted butter (or unsalted butter + 1 teaspoon salt, slightly underfilled)
- 1 cup (150 g) all-purpose flour
- 3 eggs
Instructions
- In a saucepan, combine the milk, water, and salted butter (or unsalted butter + salt). Once the butter has melted and the mixture just begins to boil, add the flour all at once. Stir continuously until the mixture pulls away from the sides and forms a smooth ball of dough.
- Remove from the heat. Add the eggs one at a time, stirring vigorously to fully incorporate each egg before adding the next.
- Transfer the dough to a floured work surface. Shape the quenelles using two tablespoons. If shaping is difficult, simply form small logs using floured hands.
- Poach the quenelles for a few minutes in gently boiling salted water, until they rise to the surface. Drain well. They are now ready to be cooked further with your sauce of choice.
How long do you cook them in the sauce, and do you bake them or stove-top cook them? Do you cook them ON the sauce or smother them with it?
Hello,
I bake them in béchamel sauce or tomato sauce (usually with green olives and sometimes mushrooms) for about 30/35 minutes. The sauce should come about halfway up the sides of the quenelles, not cover them completely. And they should be enough room between them to allow them to puff-up.
I hope this helps 😊
So happy I found this recipe! The quenelles were easy to make and turned out delicious!
I’m so glad you enjoyed the quenelles 😊
Excellent recipe! Reminds me of my time in Lyon - a must make.
I’m glad you enjoyed them!