Nantua Sauce
Nantua sauce is a classic French cuisine rich and smooth sauce made with crayfish tails, butter, fresh cream, white wine, and cognac. This sauce is traditionall
Nantua sauce is a classic French cuisine rich and smooth sauce made with crayfish tails, butter, fresh cream, white wine, and cognac. This sauce is traditionally used to accompany quenelles, fish, or seafood. Its intense flavor and velvety texture make it a staple of French gastronomy. The preparation of this sauce requires some technique, but the result is worth it. It can be prepared in advance and stored in the refrigerator.
Time
50 min. =
20 min. +
30 min.
Utensils
1 knife1 sauce pan1 strainer
Ingredients for 4 parts
- 100 g. butter
- 0.25 c. à c. sea salt
- 50 ml. vin blanc
- 100 ml. crème fraîche
- 0.25 c. à c. white pepper
- 2 c. à s. cognac
- 250 g. crayfish tails
Steps
- In a saucepan, melt the butter and sauté the crayfish tails for a few minutes.
- Deglaze with cognac.
- Add the white wine and let it reduce by half.
- Add the fresh cream, salt, and white pepper. Simmer for 15 minutes.
- Strain the sauce through a cheesecloth-lined sieve.
- Serve hot with quenelles, fish, or seafood.