Classic Sauce Nantua

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


heavy cream 1 cup 250 ml
sauce béchamel (classic or otherwise) 2 cups 500 ml
crayfish butter 2 oz 60 g
salt and white pepper to taste to taste


Combine half the cream with the béchamel in a 2-quart (2 liter) saucepan and reduce the mixture until 2 cups (500 milliliters) remain. Thin the sauce with the remaining cream and whisk in the crayfish butter. Season with salt and pepper and strain through a fine-mesh strainer.