📝 About This Recipe
Hailing from the lakeside town of Nantua in the Ain department of France, this luxurious sauce is the crowning achievement of Lyonnaise gastronomy. It begins with a silky Béchamel base, which is then transformed into a vibrant, coral-hued masterpiece through the addition of intense crayfish butter and heavy cream. Known for its deep crustacean flavor and velvety texture, it is the traditional soulmate to Pike Quenelles (Quenelles de Brochet) and a testament to the elegance of classical French saucier techniques.
🥗 Ingredients
For the Crayfish Butter (Beurre de Nantua)
- 250 grams Crayfish shells (cleaned and dried; from about 12-15 crayfish)
- 150 grams Unsalted butter (high-quality, European style)
- 1/2 Carrot (very finely minced)
- 1 piece Shallot (finely minced)
- 1 tablespoon Cognac (for deglazing)
For the Sauce Base
- 40 grams Unsalted butter (for the roux)
- 40 grams All-purpose flour (sifted)
- 500 ml Whole milk (warmed)
- 100 ml Heavy cream (double cream preferred)
- 1/2 teaspoon Salt (to taste)
- 1 pinch Cayenne pepper (for a subtle warmth)
- 1 pinch Nutmeg (freshly grated)
- 12-15 pieces Crayfish tails (cooked and peeled, for garnish)
👨🍳 Instructions
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1
Begin by preparing the crayfish butter. In a heavy-bottomed skillet over medium heat, melt 150g of butter until foaming. Add the crayfish shells, minced carrots, and shallots.
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2
Sauté the shells for 8-10 minutes, crushing them with a wooden spoon or meat mallet to release their essence. The butter should turn a vibrant orange-red.
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3
Carefully add the Cognac and flambé or simmer until the liquid has evaporated. Remove from heat and let cool slightly.
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4
Transfer the mixture to a food processor and pulse until the shells are finely ground into the butter. Strain through a fine-mesh chinois, pressing hard on the solids. Set this 'Beurre de Nantua' aside.
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5
In a clean saucepan, melt the 40g of butter for the roux over low-medium heat. Whisk in the flour and cook for 2-3 minutes to create a 'white roux'—do not let it brown.
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6
Gradually whisk in the warm milk, a small splash at a time, ensuring each addition is fully incorporated and smooth before adding more. This prevents lumps.
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7
Bring the Béchamel to a very gentle simmer. Cook for about 10-12 minutes, stirring frequently, until the sauce coats the back of a spoon.
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8
Whisk in the heavy cream and continue to simmer for another 5 minutes to achieve a rich, velvety consistency.
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9
Now, whisk in the prepared crayfish butter (Beurre de Nantua) one tablespoon at a time. The sauce will take on a beautiful, pale coral hue.
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10
Season with salt, a pinch of nutmeg, and a tiny pinch of cayenne pepper. Taste and adjust seasoning as needed.
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11
For an ultra-smooth finish, pass the final sauce through a fine-mesh sieve or chinois one last time.
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12
Gently fold in the cooked crayfish tails to warm them through before serving, or use them as a garnish on top of your primary dish.
💡 Chef's Tips
Always use warm milk when making your roux to ensure a perfectly smooth texture without lumps. If you cannot find whole crayfish, high-quality shrimp shells can be substituted for the butter, though it will technically be a 'Sauce Aurore' variation. Never let the sauce boil vigorously once the crayfish butter is added, as the delicate fats can separate and lose their luster. For an even more intense flavor, use fish stock in place of half the milk to create a Velouté base instead of a Béchamel base. If the sauce is too thick, thin it with a tablespoon of warm milk or fish stock just before serving.
🍽️ Serving Suggestions
Traditionally served over Pike Quenelles (Quenelles de Brochet) for a classic Lyonnaise feast. Pairs beautifully with poached white fish like Sole, Turbot, or Cod. Excellent as a decadent sauce for seafood crepes or vol-au-vents. Serve alongside a crisp, dry white wine from the Jura or a Chablis to cut through the richness. Can be used to elevate a simple dish of buttered fettuccine topped with sautéed langoustines.