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ChefTalk.com › Cooking Terms › Nantua sauce

Nantua sauce

Nantua sauce

 

Definition:
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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ChefTalk.com › Cooking Terms › Nantua sauce