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Nantua sauce

Nantua sauce is a classical French sauce consisting of: 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.

Source: Wikipedia

Nantua sauce
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Recipes

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Simple Nantua Sauce Recipe

This simple variation of a nantua sauce, a classic seafood sauce, is made by incorporating shrimp butter and cream into a basic Bechamel sauce...
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Lobster Soufflé with Sauce Nantua | Saveur

Chef Michel Bourdin reminded us, "Always remember that the guest has to wait for the souffle, but the souffle can't wait for the guest."...
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Easy Sauce Nantua | Yvo Cooks

I haven’t posted in a while as I have been really busy with work, including a trip to London last week for dinner at the Inner Temple, where I am an Academic Fellow. I can say without hesitat…...
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Food Lorists: Sauce Nantua

This is going to be my last sauce recipe for a little while. This classic French sauce took it's name from a small town in the Bugey region.....
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Culinary Alchemy: Gettin' Sauced, Again - Sauce Nantua

I realize I am one of the few food bloggers who is not posting something about St. Partick's day.  I also realize, now, that the holiday so.....
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Just my luck! | Trissalicious

Aux Lyonnais Quenelles of Fish with Nantua Sauce One of my must-go-to Bistros in Paris is Aux Lyonnais which is located in the second arrondissement.  The restaurant, of course, is dedicated to cel…...
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Pike Quenelles in Crayfish Sauce Recipe

Chef Jamie Malone of Grand Café in Minneapolis, MN takes this traditional old-school dish French dish and Americanizes it with walleye and crayfish. Get the recipe at Food & Wine...
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Best Fish Mousseline With Sauce Nantua Recipes | Food Network Canada

A recipe for making the best Fish Mousseline with Sauce Nantua...

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