Nantua sauce explained

Creators:	-->
Serving Size:	100 g
No Recipes:	false

Nantua sauce (French: sauce Nantua) is a classical French sauce consisting of:

• a béchamel sauce base
• cream
• crayfish butter
• crayfish tails

It is named for the town of Nantua, which is known for its crayfish,^[1] and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.^[2]

Sauce Nantua is the classic accompaniment to quenelles de brochet (pike dumplings), making quenelles Nantua.^{[3] [4]}

Notes and References

1. Waverley Root, The Food of France, p. 215
2. [Auguste Escoffier]
3. Anne Willan, The Country Cooking of France, p. 80
4. Shirley King, translator, Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France [1934], 1996,, p. 153