Sauce Nantua

Preparation info

  • Makes about a cup and

    a half

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is a creamy, Cognac-scented crawfish sauce, which, although it sounds like something from Louisiana, is actually a classic French sauce. I first ran into it with quenelles of fish at Christian’s. Lately it has been appearing on more menus.

Ingredients

  • 2 lb. whole boiled crawfish
  • 4 cloves garlic, crushed
  • 1 ts

Method

  1. Rinse the crawfish in cold water. Peel them, reserving all of the shells. Set aside about ½ cup of tail meat and finely chop the the rest in a food processor.
  2. Crush the crawfish shells with a meat pounder. Put the shells, garlic, thyme, bay leaf, and 1 quart of cold wa