Nantua sauce

Nantua sauce
Quenelles with Nantua sauce
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Nantua sauce (French: sauce Nantua [sos nɑ̃tɥa]) is a classical French sauce consisting of a béchamel sauce base, cream, and crayfish butter, along with crayfish tails.

It is named for the town of Nantua, which is known for its crayfish, and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.

Sauce Nantua is the classic accompaniment to quenelles de brochet (pike dumplings), making quenelles Nantua.

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