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Nantua sauce

French sauce From Wikipedia, the free encyclopedia

Nantua sauce
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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.

Quick facts

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]

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