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Nantua sauce
French sauce From Wikipedia, the free encyclopedia
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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.
Wikimedia Commons has media related to Sauce Nantua.
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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