Name: Nantua Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Cuisine: Lyon Region
Ingredients: 200 g ofcrayfish remains (heads, claws, shells); 50 g ofbutter; 1 shallot (small); 10 cl ofwhite wine; 20 cl offish stock (or, if not available, vegetable broth); 20 cl ofcrème fraîche; 1 tbsp oftomato paste; salt, pepper

sauces, marinades, and condiments gourmet cuisine new year's eve prepared in advance slow cooking traditional cuisine using up leftovers

Updated on 30 December 2025 by

joyeuxgourmet

6 reviews 4.9 : Very good

Cuisine

Lyon Region

Diet

Vegetarian Fish

Level

Intermediate

Calories

189 pour 100g

Preparation

30 minutes

Cooking

30 minutes

Nantua sauce, which originates from the Nantua region in the Ain department, is a classic French dish. It is best known for its star ingredient, crayfish, which give it a rich and distinctive flavor. Traditionally served with pike quenelles, this creamy and delicate sauce is a true tribute to French culinary expertise.

Our partner, Vérigoude, a specialist in French cuisine, shares its foolproof recipe with us.

And to learn more about the origins and uses of Nantua sauce in cooking, check out the article Everything You Need to Know About Nantua Sauce, a Delight of French Gastronomy.

For

people

Add to shopping list

200 g of crayfish remains heads, claws, shells
50 g of butter
1 shallot small
10 cl of white wine
20 cl of fish stock or, if not available, vegetable broth
20 cl of crème fraîche
1 tbsp of tomato paste
salt, pepper

1
Preparing the crayfish
If you are using whole crayfish, start by blanching them briefly in boiling salted water, then peel them. Save the shells and heads for the sauce.
2
Add the shells
In a saucepan, melt half the butter and add the crayfish shells and heads. Sauté them over high heat until they are golden brown.
3
Add the herbs:
Add the chopped shallot and sweat it without browning.
4
Deglaze: Pour
in the white wine and let it reduce by half over medium heat.
5
Liquid:
Add the fish stock or vegetable broth and bring to a boil. Simmer for about 20 minutes.
6
Stirring in the cream
Strain the sauce through a fine-mesh sieve to remove any shells, then return it to the saucepan. Add the tomato paste and crème fraîche. Simmer until the sauce thickens slightly.
7
Finishing Touch:
Stir in the remaining butter in small pieces to thicken the sauce. Season with salt and pepper to taste.
8
Serving
Suggestions: Serve the Nantua sauce piping hot with dumplings, fish, or pasta.