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?
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?
