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
The term à la Nantua may be used in classical French cuisine to refer to any dish containing crayfish.[1]
[edit] References
- ^ Auguste Escoffier (1907), Le Guide culinaire
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