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Nantua sauce

Nantua sauce


The name of this sauce is said to have come from a small town in the Bugey region north east of Lyon, France
Ingredients: Bechamel sauce, the cooking juice of fresh water crayfish ( can be sub ) double cream, black truffles (opt ) crayfish butter, brandy, cayenne, salt , pepper.


                                                              The choices :  What goes better with lobster tail bernaise or hollendaise sauce?                                        


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