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
- Make velouté: In a saucepan over medium heat, melt butter and whisk in flour. Cook 1–2 min.
- Add stock: Gradually whisk in warm stock until smooth. Simmer 5 min until it coats the back of a spoon.
- Enrich: Stir in cream and crayfish butter; bring back to a gentle simmer for 2–3 min.
- 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)
| Calories | Fat | Carbs | Protein |
|---|---|---|---|
| 80 kcal | 7 g | 2 g | 2 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.