We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Nantua Sauce?

Diane Goettel
By
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

A nantua sauce is a kind of sauce that comes from French cuisine that has crayfish as a primary ingredient. The sauce begins as a Béchamel sauce, which is a white sauce that is made from scalded milk and a roux that is made from butter and white flour. Another important ingredient in nantua sauce is crayfish butter.

In classical French cuisine there are two ways to make crayfish butter. One is to combine cooked, pureed crayfish with butter. The ingredients are combined in equal parts by blending them together. The mixture is then pressed through a sieve and served cold. This version is used to accompany cold dished and hors d'oeuvres.

The second recipe for crayfish butter begins with the same basic ingredients. However, once the blend of crayfish and butter have been combined, they are slowly melted and then strained through a cloth. As the mixture is strained, the resulting butter is collected in a bowl of ice water. This causes the butter to congeal so that it can be collected. After becoming firm enough to remove from the water, it should be patted dry.

It is this second version of crayfish butter that is used in nantua sauce and is also sometimes used in soups and stews. Although most of the actual bits of crayfish are strained out of the butter, leaving behind only the flavor of the crayfish, actual crayfish are often used along with the sauce. When nantua sauce is served on a dish it is commonly garnished with crayfish tails. The sauce is most commonly served as an accompaniment to seafood dishes, which might also include crayfish as an ingredient.

Nantua sauce often ranges in color from a light orange to vibrant red, depending on the exact recipe used by the cook. Like many sauces in French cooking, nantua sauce requires a great deal of time, care, and precision to make correctly. It is a sauce that may take quite a while to perfect. For those who want to use nantua sauce in their own kitchens but are wary of all of the steps that go into making the sauce, it is possible to find the sauce in bottled form. Although it is not nearly as common as other types of sauces such as alfredo, pesto, and marinara that can be found in most grocery stores, nantua sauce can be found in some specialty foods stores.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Diane Goettel
By Diane Goettel
"Diane Goettel has a BA from Sarah Lawrence College and an MA in English from Brooklyn College. Diane lives in Mount Vernon, New York with her husband, Noah. They are the proud parents of a Doberman Pinscher named Spoon. Specialties: book editing, book marketing, book publishing, freelance writing, magazine publishing, magazine writing, copywriting,"
Discussion Comments
By cmsmith10 — On Sep 19, 2010

@carrotisland: Here is some interesting and useless information regarding “crayfish”.

Crayfish, more commonly known as crawfish, came from the Old High German word “krebiz” which means “edible crustacean”. From that word came the Old French word “crevice” and then on to English to say “crevise”. That was first recorded in a document written in 1311. In the Old French and Middle English, those words meant crayfish. People began pronouncing and spelling this word as if it were “fish”. History records that in about 1444. Because of the variation in Anglo-Norman pronunciation, two forms of the word have come to our Modern English language: crayfish and crawfish.

By christym — On Sep 19, 2010

@carrotisland: The crayfish is more commonly known as a crawfish or crawdad. There are more than 150 species in North America and 540 species worldwide.

By CarrotIsland — On Sep 19, 2010

I know this might sound a little crazy, but what exactly is crayfish? I have never heard of that.

Diane Goettel
Diane Goettel
"Diane Goettel has a BA from Sarah Lawrence College and an MA in English from Brooklyn College. Diane lives in Mount...
Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.