Select Page

Sauce Nantua
Recipe type: Sauce
Cuisine: French
For fish and fish quenelles.
  • 1½ cup heavy cream
  • 2 cups fish velouté
  • ½ onion, ½ carrot
  • 1 tbsp. cognac
  • crayfish butter made with 1 lb. crayfish or lobster
  • the crayfish tails
  1. Sauté the mirepoix of onion and carrot until soft.
  2. Add the crayfish or lobster pieces and continue to sauté.
  3. Flame with the cognac.
  4. Add half the cream and cook until done.
  5. Strain and reserve the liquid.
  6. Clean the crayfish removing the beard.
  7. Put aside the meat and with the shells make a crayfish or lobster butter (see section "Beurres composés").
  8. In a saucepan mix the velouté and the rest of the cream.
  9. Boil and reduce to a third.
  10. Strain.
  11. Taste for seasonings.
  12. Add the crayfish or lobster butter and the crayfish tails.