Crayfish Sauce

Crayfish sauce, or sauce Nantua as it is sometimes known, is traditionally made with a creamy béchamel sauce to which crayfish butter has been added. As I use very little flour in the kitchen, my variation is slightly different. It is a sauce that will complement all types of fish and it is also very good with veal, chicken and lamb. To finish the sauce, an equal amount of cream is added and then the sauce is boiled until it thickens.