Name: Sauce Nantua (Shrimp Sauce)
Cuisine: French
Ingredients: Minced truffle (optional); Chunk butter; 1 cup fish stock, or ¼ cup clam juice, ½ cup white wine, and ¼ cup chicken broth; Dash cayenne; ¼ teaspoon sugar; Drop red coloring; 1 tablespoon Madeira; 2 tablespoons shrimp butter; 1 teaspoon lemon juice; ½ cup crème fraîche, or whipping cream; 2 tablespoons Cognac; 3 tablespoons flour; ½ teaspoon salt; 2 tablespoons butter; 6 large, cooked shrimp with shells, chopped; ¼ pound butter

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Seafood butter

¼ pound butter
6 large, cooked shrimp with shells, chopped

Method

Make seafood butter. Heat butter in a skillet. Put chopped shrimp into a blender container, or grind through a food chopper. When butter is hot, pour over shells in container and blend. Pour back into skillet, heat, and then pour back into blender container. Whirl again. Pour into a strainer set over a small bowl. Mash through as much of the shrimp mixture as possible.