Nantua sauce

Nantua sauce
	Quenelles with Nantua sauce
	Media: 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

Quick Facts

Close

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]

[1] [1]
Waverley Root, The Food of France, p. 215

[2] [2]
Auguste Escoffier (1907), Le Guide culinaire

[3] [3]
Anne Willan, The Country Cooking of France, p. 80

[4] [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, ISBN 9780803278271, p. 153

[1]

[2]

[3]

[4]

Wikiwand in your browser!

Nantua sauce

Wikiwand in your browser!

References