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Sauce Nantua
This classic French sauce takes its name from a small city near Lyon, in the region of Bugey. It consists of a white, creamy béchamel sauce with added crayfish butter and cream. Nantua sauce is commonly used as an accompaniment to numerous seafood dishes, which may or may not include crayfish as the main ingredient.
Depending on the recipe, the sauce can vary in color from light orange to intense red, and it requires a great deal of time and precision to be prepared correctly. When presented on the plate, it often comes with a garnish of crayfish tails.
Pairing tips
Wine Appellation
Chevalier-Montrachet
Chevalier-Montrachet is French appellation and a grand cru vineyard located in Côte de Beaune (Côte-d’Or) wine region of Burgundy. These white ... Read more
Wine Appellation
Hermitage Blanc
Although less renowned than red wines from the region, white Hermitage wines also display great finesse and have exceptional aging potential. They are mostly ... Read more
Serve with
Freshwater Fish Dish
Quenelles de brochet
Quenelles de brochet are a traditional French ... Read more
WHERE TO EAT The best Sauce Nantua in the world (according to food experts)
