Nantua sauce: Difference between revisions
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{{commons category|Sauce Nantua}} |
{{commons category|Sauce Nantua}} |
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'''Nantua sauce''' (French: ''''' |
'''Nantua sauce''' (French: '''''sauce Nantua''''') is a classical French [[sauce]] consisting of: |
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*a [[ |
*a [[béchamel sauce]] base |
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*[[cream]] |
*[[cream]] |
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*[[crayfish]] [[butter]] |
*[[crayfish]] [[butter]] |
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Latest revision as of 19:22, 18 May 2024
 Quenelles with Nantua sauce | |
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Nantua sauce (French: sauce Nantua) is a classical French sauce consisting of:
- a béchamel sauce base
- cream
- crayfish butter
- crayfish tails
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]
References[edit]
- ^ Waverley Root, The Food of France, p. 215
- ^ Auguste Escoffier (1907), Le Guide culinaire
- ^ Anne Willan, The Country Cooking of France, p. 80
- ^ 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
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