Nantua sauce

Nantua sauce (French: sauce Nantua [sos nɑ̃tɥa]) is a classical French sauce consisting of:

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

Nantua sauce

Quenelles with Nantua sauce

Media: Nantua sauce

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]