Nantua Sauce
PRÉPA20 min
CUISSON30 min
TOTAL50 min
Co
Cook
Nantua sauce is a classic French cuisine rich and smooth sauce made with crayfish tails, butter, fresh cream, white wine, and cognac. This sauce is traditionally used to accompany quenelles, fish, or seafood. Its intense flavor and velvety texture make…
Ingrédients pour 4 parts
- 100 g. butter
- 0.25 tea s. sea salt
- 50 ml. vin blanc
- 100 ml. crème fraîche
- 0.25 tea s. white pepper
- 2 table s. cognac
- 250 g. crayfish tails
Ustensiles
- knife
- sauce pan
- strainer
Préparation
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In a saucepan, melt the butter and sauté the crayfish tails for a few minutes.
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Deglaze with cognac.
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Add the white wine and let it reduce by half.
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Add the fresh cream, salt, and white pepper. Simmer for 15 minutes.
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Strain the sauce through a cheesecloth-lined sieve.
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Serve hot with quenelles, fish, or seafood.