Nantua sauce (French: sauce Nantua ) is a classical French sauce consisting of a béchamel sauce base, cream, and crayfish butter, along with crayfish tails.
It is named for the town of Nantua, which is known for its crayfish, and the term ÃÂ 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.