Sauce Nantua

This classic French sauce takes its name from a small city near Lyon, in the region of Bugey. It consists of a white, creamy béchamel sauce with added crayfish butter and cream. Nantua sauce is commonly used as an accompaniment to numerous seafood dishes, which may or may not include crayfish as the main ingredient. Depending on the recipe, the sauce can vary in color from light orange to intense red, and it requires a great deal of time and precision to be prepared correctly. When presented on the plate, it often comes with a garnish of crayfish tails.