Nantua sauce

2016-12-15 a.o.

Nantua sauce is a classical French sauce consisting of a Béchamel sauce base, cream, crawfish butter and crawfish tails. The sauce is named for the city of Nantua, which is known for its crawfish, and the term à la Nantua is used in classical French cuisine for dishes containing crawfish

CSrawfish butter is a mixture of butter and pureed crawfish. I did not have or prepare that, just incorporated it into the recipe by blending butter and crawfish into the sauce.

I added a bunch of vegetables and also gave it a Creole spicy twist, because that's what I wanted for the crawfish Étouffée that I made the sauce for.


This is what you need for 1 quart:

  • 1 ½ lb. peeled crawfish tails
  • 5 tbsp. butter
  • 2 tbsp. flour
  • 2 cups milk
  • 1 cup heavy cream
  • S&P,  Creole seasoning

optional vegetables:

  • 2 medium onions, chopped
  • 2 stalks celery, chopped
  • 1 green, 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tbsp. dried parsley
Pic1: Nantua sauce / crawfish étouffée



Pic2: pureed crawfish + veggies
Pic3: add béchamel, crawfish
Pic4: mix and serve

Prepare Béchamel Sauce as usual:

Prepare the crawfish sauce:

Finishing up: