Sauces and Dips

Hailing from the town of Nantua in eastern France, Sauce Nantua showcases delicate crayfish flavors in a creamy velouté base. Traditionally served with quenelles de brochet (pike dumplings), it also elevates fish, seafood or rice dishes.

Ingredients

• 2 Tbsp unsalted butter
• 2 Tbsp all‑purpose flour
• 1¾ cups fish or chicken stock, warm
• ½ cup heavy cream
• 2 Tbsp crayfish butter* (or substitute with lobster butter)
• 3 Tbsp cooked crayfish tails, chopped (optional)
• Salt & white pepper, to taste

*Crayfish butter is butter cooked with crayfish shells, strained for intense shellfish aroma.

Method

1. Make velouté: In a saucepan over medium heat, melt butter and whisk in flour. Cook 1–2 min.
2. Add stock: Gradually whisk in warm stock until smooth. Simmer 5 min until it coats the back of a spoon.
3. Enrich: Stir in cream and crayfish butter; bring back to a gentle simmer for 2–3 min.
4. Finish: Fold in chopped crayfish tails if using. Season with salt and white pepper. Strain for a silky texture.

Nutrition Facts (per 3 Tbsp / ~45 g)

Servings: Makes ~10 servings (3 Tbsp each)

FAQs

• Can I skip the crayfish tails?
  Yes—the sauce retains its characteristic flavor from the crayfish butter alone.
• What if I don’t have crayfish butter?
  Use 2 Tbsp lobster or shrimp butter, or intensify with a splash of fish fumet.

Substitutions

• Dairy‑free: Use vegan butter and coconut cream; omit chopped tails.
• Gluten‑free: Replace roux with a cornstarch slurry (1 tsp in cold water) stirred into hot stock.