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Sauce Nantua
Sauce Nantua is a traditional French recipe for a classic fish sauce made with milk and fish stock in a roux base that's enriched with prawn-flavoured butter. The full recipe is presented here and I hope you enjoy this classic French version of: Sauce Nantua.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesMilk RecipesFrench Recipes
This is a classic French prawn-flavoured sauce made from a roux with fish stock and milk flavoured with butter into which prawn shells and heads have been beaten.
Ingredients:
For the Sauce:
22g butter
22g plain flour
210ml good fish stock made with white wine
120ml whole milk
salt and freshly-ground black pepper, to taste
For the Butter:
1 large handful of prawn heads and body shells
60g butter
1 tbsp cream
Method:
Wash the prawn shells and remove the eyes then pound to a paste in a mortar. Add the butter, a little at a time, pounding thoroughly to combine. Press the resultant mixture through a fine-meshed nylon sieve to remove any shell pieces then set the butter aside.
Now prepare the sauce. Melt the butter very slowly in a pan, take off the heat then scatter the flour over the top and stir into the butter to form a smooth roux. Pour in the fish stock, stirring all the while, and when thoroughly blended return the pan to the hob. Continue stirring constantly until the sauce thickens then add the milk. Continue stirring until the sauce comes to a boil then continue to boil quite rapidly until the sauce attains the consistency of cream.
Take off the heat and whisk in the butter, piece by piece. Season to taste, before stirring in the cream Re-heat (but make certain you do not boil) and serve.
