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Le Chaudron recipe
Sauce Nantua
Nantua crayfish sauce
⏱ 30 minServes 4Hard260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 ml (1⅔ cups)béchamel sauce
100 g (3½ oz)crayfish butter
150 ml (⅔ cup)heavy cream
50 ml (3½ tbsp)cognac- 12peeled crayfish tails
1 pinchcayenne pepper
- 400 ml (1⅔ cups) béchamel sauce
- 100 g (3½ oz) crayfish butter
- 150 ml (⅔ cup) heavy cream
- 50 ml (3½ tbsp) cognac
- 12 peeled crayfish tails
- 1 pinch cayenne pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the béchamel gently, whisking.
- Whisk in the cream.
- Whisk in the crayfish butter piece by piece.
- Add the cognac and a pinch of cayenne and simmer 2 minutes.
- Strain until smooth.
- Add the crayfish tails and serve right away with quenelles or fish.
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