Dish

Sauce Nantua

Nantua sauce

Sauce Nantua is made by combining a basic white sauce with crayfish butter and crayfish tails. The sauce is then seasoned with salt, pepper, and a touch of cayenne pepper. The result is a rich, creamy sauce with a subtle seafood flavor. This sauce is best served with fish or shellfish dishes, such as poached salmon or lobster. It can also be used as a dip for seafood appetizers.

European cuisine› Western European cuisine› French cuisine

Sauce

Origins and history

Sauce Nantua originated in the town of Nantua, France, which is located in the Rhône-Alpes region. The sauce was first created in the 18th century and was originally made with freshwater crayfish from the nearby lake. Today, the sauce is still popular in the region and is often served with local fish and shellfish dishes.

Dietary considerations

Contains shellfish and dairy

Variations

There are many variations of Sauce Nantua, including versions that use shrimp or other types of shellfish instead of crayfish. Some recipes also call for the addition of white wine or brandy to the sauce.

Presentation and garnishing

Sauce Nantua should be served hot and garnished with fresh herbs, such as parsley or chives.

Tips & Tricks

To make a lighter version of Sauce Nantua, use low-fat milk instead of cream and reduce the amount of butter used.

Side-dishes

Sauce Nantua is typically served with fish or shellfish dishes, such as poached salmon or lobster. It can also be used as a dip for seafood appetizers.