Nantua sauce

Nantua sauce
	Quenelles with Nantua sauce
	Media: Nantua sauce;

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.

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

↑ 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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[1] Waverley Root, The Food of France, p. 215

[2] Auguste Escoffier (1907), Le Guide culinaire

[3] Anne Willan, The Country Cooking of France, p. 80

[4] 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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