Nantua crayfish sauce
Nantua sauce: a creamy béchamel flavored with crayfish butter and enhanced with crayfish tails. A classic sauce, perfect with fish.
Born in the Nantua region of the Ain department, this pink sauce combines béchamel with crayfish butter. It is often served with quenelles and fish.
Ingredients and directions
- Prep time10 min
- Cook time10 min
- Total20 min
- DifficultyMedium
- CostBudget
- Cooking methodReduced to a raging fire
- Estimated cost$5.39 $0.90 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
Ingredients
people
- $3.18
- $1.38
- $0.83
Prices from US supermarkets for 2 of 3 ingredients; Belgian prices for the rest.
Directions
- In the béchamel sauce, add half of the cream and reduce over high heat.
- Once the sauce is finished, add the remaining cream, the butter, and the shrimp tails. ≈ 3 min
The bill
Nantua crayfish sauce
- 500 ml of béchamel sauce (prepared in advance)$3.18
- 35 cl of crème fraîche$1.38
- 90 g of crab butter$0.83
Total$5.39
that's $0.90 per person
Estimated price; varies by store.
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