Nantua sauce (French: Sauce Nantua) is a classical French sauce consisting of:
a Béchamel sauce base; cream · crayfish butter; crayfish tails. The term à la ...
This recipe is by Craig Claiborne and takes 45 minutes. Tell us what you think of
it at The New York Times - Dining - Food.
This version of the Nantua Sauce, a classic seafood sauce, is made by
incorporating shrimp butter and cream into a basic Bechamel sauce. Traditionally
Apr 26, 2016 ... Traditionally, they are served with a sauce Nantua (made from crayfish from the
region of Nantua), but you can use any shellfish, such as crab ...
This is going to be my last sauce recipe for a little while. This classic French
sauce took it's name from a small town in the Bugey region, just north-east of
Nantua Sauce for Seafood. Published August 30, 2014 | By Christine Szalay-
Kudra. This lovely French sauce is made with béchamel sauce, cream, and
Oct 11, 2013 ... Fillet of pike with sauce Nantua Rick Pushinsky. Shells of 20-24 crayfish tails 4
shallots, peeled and roughly chopped 1 garlic clove, peeled and ...
Jul 22, 2009 ... Equipment: 2½pint/1.5 litre saucepan. 1 strong liquidiser (otherwise pre-crush the
crayfish by hand). 1 strainer. Ingredients: 1 small glass olive ...
Apr 9, 2013 ... Learn how to say words in English correctly with Emma Saying free
pronunciation tutorials. Over 140,000 words were already uploaded.
Define Nantua sauce: a cream sauce flavored with shellfish (as lobster)