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.
Cooking Channel serves up this Fish Mousseline with Sauce Nantua recipe from
Laura Calder plus many other recipes at CookingChannelTV.com.
This simple variation of a Nantua sauce, a classic seafood sauce, is made by
incorporating shrimp butter and cream into a basic Bechamel sauce.
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 ...
Sep 2, 2002 ... For the sauce Nantua: Melt butter in a large saucepan over medium-low heat.
Add flour and cook, stirring, for 2 minutes. Slowly whisk in hot ...
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 ...
Aug 30, 2014 ... Some cooks enjoy frying shrimp, calamari and other hot, crispy, battered seafood
and serving it with nantua because the creamy sauce is just ...
Sauces recipe for Sauce Nantua - Make a mirepoix of the onion, carrot, shallots,
thyme, bay leaf, parsley, salt and pepper. Saute the mirepoix in 1/4 cup of olive ...
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