Recipe BookKitchen FoundationsSauces & Jus

Crayfish Nantua-Style Sauce

Name: Crayfish Nantua-Style Sauce
Yield: Approximately 800 g sauce
Ingredients: 500 g Béchamel; 200 ml Classic Fish Fumet; 100 ml Cream; 120 g Cooked crayfish meat; 30 g Butter; 10 g Tomato paste; 1 g Sweet paprika

Crayfish, reduced fish fumet and cream enrich a tomato-tinted béchamel.

Crayfish Nantua-Style Sauce prepared as described in the recipe

Crayfish, reduced fish fumet and cream enrich a tomato-tinted béchamel.

Approximately 800 g sauce

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Ingredients

Batch

Béchamel500 g
Classic Fish Fumet200 ml
Cream100 ml
Cooked crayfish meat120 g
Butter30 g
Tomato paste10 g
Sweet paprika1 g

Method

Reduce fumet and cream together by approximately half.
Warm butter, tomato paste and paprika for 1 minute; stir in béchamel and the reduction.
Fold in cooked crayfish meat and warm just through. Do not boil or toughen the meat.

Chef’s notes

A simplified Nantua-style preparation for fish quenelles, seafood crêpes or poached fish; not a claim to the classical crayfish-butter formula.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Crustaceans. Fish. Milk. Sulphites. Wheat.

Also in the Recipe Book

Béchamel

Last refined · October 2026