Nantua sauce (French: Sauce Nantua) is a classical French sauce consisting of:
It is named for the city of Nantua, which is known for its crayfish, and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.
Sauce Nantua is the classic accompaniment to quenelles de brochet (pike dumplings), making quenelles Nantua.
- ^ 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 , 1996, ISBN 9780803278271, p. 153