Nantua sauce is a special type of bechamel sauce to eat with fish. Made based on crab queues or shrimp heads This sauce is one of the basic kitchen sauces in general.
| 🚻 4 Diners | 🕘 15m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Nantua sauce: |
| ½ pound of bechamel 75 grams of butter (⅓ cup) 50 grams of crab queues or shrimp heads 100 milliliters of cream 1 pinca of salt 1 pinca de cayena |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled |
Ingredients to make Nantua sauce:
1. For Nantua sauce, the first thing you should have by hand is the Bechamel sauce. If instead of buying it you prefer to do homemade, you can follow the Bechamel sauce recipe step by step.
2. Heat a pan over low heat and mix the cream for cooking with the Bechamel sauce until it reduces enough.
3. Remove from heat and add the crab tails and spices. Remove until the taste comes off. Then remove the things and leave the meat in the sauce.
4. Nantua sauce is ideal for eating with all kinds of fish and pasta. You can try it with stickers with prawns.
