Sauce Nantua
This is going to be my last sauce recipe for a little while. This classic French sauce took it's name from a small town in the Bugey region, just north-east of Lyon, in France that has been renown for its culinary tradition since the middle-ages.
Recipe for 1/5 litre of finished sauce:
- 2 dl bechamel sauce.
- 2dl cooking juice of fresh water crayfish.
- 2 dl of double cream.
- 100g beurre d'écrevisse (crayfish butter).
- 10g black truffle (optional).
- 1 tea spoon brandy.
- pinch cayenne pepper.
- salt and pepper.
Directions:
Prepare 2 dl of basic bechamel sauce. Add the cooking liquid, cream and allow to reduce by a 1/3.
Take your pot of the heat and whisk in the crayfish butter and the brandy.
Strain the sauce trough a fine chinois. Season with the cayenne pepper and check the rest of seasoning.
(optional) Just before serving the sauce add the black truffle cut into a fine julienne.
"That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce."
Duke of Escars, 17th century
Suitable for vegetarian, pregnant women. Contains gluten, dairies. Nut free.
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