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Nantua sauce
From Wikipedia, the free encyclopedia
Nantua sauce (French: sauce Nantua) is a classical French sauce consisting of:
- a béchamel sauce base
- cream
- crayfish butter
- crayfish tails
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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]