Nantua sauce

{{Short description|French sauce}}

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| image = Pike quenelles.jpg

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| caption = Quenelles with Nantua sauce

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| serving_size = 100 g

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{{commons category|Sauce Nantua}}

Nantua sauce (French: sauce Nantua {{IPA|fr|sos nɑ̃tɥa|}}) 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,Waverley Root, The Food of France, p. 215 and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.Auguste Escoffier (1907), Le Guide culinaire

Sauce Nantua is the classic accompaniment to quenelles de brochet (pike dumplings), making quenelles Nantua.Anne Willan, The Country Cooking of France, p. 80Shirley King, translator, Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's Les Bons Plats de France [1934], 1996, {{isbn|9780803278271}}, p. 153