Nantua sauce

Nantua sauce (French: sauce Nantua) is a classical French sauce consisting of:


 * a béchamel sauce base
 * cream
 * crayfish butter
 * crayfish tails

It is named for the town of Nantua, which is known for its crayfish, and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.

Sauce Nantua is the classic accompaniment to quenelles de brochet (pike dumplings), making quenelles Nantua.