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Sauce Nantua

Sauce Nantua is a white sauce reduced with cream to two thirds, strained and finished with crayfish butter and a little more cream. From Erken's Stor kokebok (1949), p. 474.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 474 (falt i det fri)

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About the dish

The recipe is brief and assumes the reader already has a white sauce; the crayfish butter gives flavour and colour.

How to make it

  1. 1

    Reduce

    Stir the cream (½ dl) into the white sauce. Boil the sauce down to two thirds of its volume.

  2. 2

    Strain

    Strain the sauce.

  3. 3

    Finish

    Add ½ tbsp cream and the crayfish butter. If you like, add a few cleaned crayfish.

Changes from the original

"del." is read as dl. The text gives no time or temperature, and nothing has been added.

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Frequently asked questions

How much sauce does this make?
It starts from 1 dl white sauce and ½ dl cream reduced to two thirds, so the quantity is small, suited as an accompaniment.
Do I have to use crayfish?
No. The text says that, if you wish, you may add a few cleaned crayfish.
What is crayfish butter?
Butter flavoured with crayfish. The recipe uses 20 g.

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