Quenelles with Nantua sauce
| |
Wikimedia Commons has media related to Sauce Nantua.
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, 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.