Nantua sauce
French sauce
From Wikipedia, the free encyclopedia
Nantua sauce (French: sauce Nantua [sos nɑ̃tɥa]) is a classical French sauce consisting of a béchamel sauce base, cream, and crayfish butter, along with crayfish tails.
Quenelles with Nantua sauce | |
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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]
