Nantua sauce (French: ''Sauce Nantua'') is a classical French

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...

consisting of: *a

Béchamel sauce Bechamel sauce ( ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Greek ...

base *

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

crayfish Crayfish are freshwater crustaceans belonging to the clade Astacidea, which also contains lobsters. In some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mu ...

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment ...

*crayfish tails It is named for the city of

Nantua Nantua (; Arpitan: ''Nantuat'') is a commune in and subprefecture of the Ain département in the Auvergne-Rhône-Alpes region in Eastern France. In 2019, it had a population of 3,454. The commune of Nantua comprises the glacial Lac de Nantua. ...

, which is known for its crayfish, and the term ''à la Nantua'' is used in classical

French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

for dishes containing

. Sauce Nantua is the classic accompaniment to '' quenelles de brochet'' (pike dumplings), making ''quenelles Nantua''.Shirley King, translator, ''Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's ''Les Bons Plats de France''

934 Year 934 ( CMXXXIV) was a common year starting on Wednesday (link will display the full calendar) of the Julian calendar. Events By place Byzantine Empire * Spring and Summer – The Hungarians make an alliance with the Pecheneg ...

', 1996, , p. 153

References

French sauces Cuisine of Auvergne-Rhône-Alpes Crayfish dishes Cuisine of Lyon {{condiment-stub