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Nantua Sauce
Serves 8 Prep 15 min Cook 50 min Total 1 hr 5 min

Nantua Sauce

An excellent sauce for scallops, langoustine and any white fish with delicate, firm flesh.

Serves 8 Prep 15 minutes Cook 50 minutes Units Rate

Overview

A sumptuous, pale pink sauce built on a foundation of crayfish shells and aromatics. Cream and subtle tarragon notes create elegance, while the velvety puree captures delicate shellfish essence perfect for refined seafood presentations.

Ingredients

Base

  • 80 grams butter

Aromatics & shellfish

  • 60 grams shallots (very finely sliced)
  • 60 grams button mushrooms (very finely sliced)
  • 16 crayfish (or langoustine heads, roughly chopped)

Liquid

  • 2 tablespoons cognac
  • 150 ml dry white wine
  • 300 ml Fish stock

Vegetables & finishing

  • 1 Bouquet Garni
  • 2 sprigs tarragon
  • 80 grams tomatoes (very ripe, peeled and de-seeded)
  • 1 pinch cayenne pepper
  • 300 ml double cream
  • 1 pinch tarragon (very finely chopped to serve)
  • salt
  • pepper

Method

Stage 1 - Sweat aromatics

  1. Melt 40 gram butter in a shallow saucepan over a low heat. Add the sliced shallots and mushrooms and sweat for 1 minute.

Stage 2 - Cook shellfish

  1. Add the crayfish or langoustine heads to the pan, increase the heat and fry briskly for 2-3 minutes, stirring continuously with a spatula.
  2. Pour in the cognac and ignite with a match. Once the flames have died down, add the white wine and reduce by half, then pour in the fish stock.

Stage 3 - Build sauce

  1. Bring to the boil, then lower the heat so that the sauce bubbles gently.
  2. Add the bouquet garni, tomatoes, cayenne and a sprinkle of salt and cook for 30 minutes.
  3. Stir in the cream and let sauce bubble for another 10 minutes.
  4. Discard the bouquet garni.

Stage 4 - Puree & finish

  1. Transfer the contents of the pan to a blender and purée for 2 minutes.
  2. Strain the sauce through a fine-meshed conical sieve into a clean saucepan, rubbing it through with the back of a ladle.
  3. Bring the sauce back to the boil and season with salt and pepper to taste.
  4. Off the heat, whisk in the remaining butter, a little at a time, until the sauce is smooth and glossy.
  5. It is now ready to serve. A little finely chopped tarragon added at the last moment will enhance the flavour.

Notes

  • Shellfish heads: These create the sauce's delicate flavour; use crayfish or langoustine for best results.
  • Cognac flaming: This caramelizes the shells; let flames die naturally without snuffing.
  • Pureeing: This step is essential for smooth, silky texture; blend thoroughly to break down all shell fragments.

Serving

Serve immediately with scallops, langoustine, or delicate white fish fillets including sole, turbot, or halibut.

Storage

  • Best eaten immediately after preparation.
  • Keeps refrigerated for 1-2 days; reheat very gently without boiling to prevent emulsion separating.
  • Does not freeze well due to butter-based emulsion and shellfish content.

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