3 Classic French Sauces (Full Recipes) 1) Sauce Nantua (Crayfish Cream Sauce) Ingredients Béchamel sauce 2 cups (480 ml), warm Crayfish butter 2 tbsp (30 g) Heavy cream 1/2 cup (120 ml) Cooked crayfish tails 3/4 cup (about 120 g), chopped or whole Paprika 1/2 tsp Cayenne pepper pinch (optional) Salt to taste White pepper to taste Instructions 1. Warm the béchamel over low heat until smooth. 2. Whisk in crayfish butter until fully melted and the sauce turns a light orange-pink. 3. Stir in cream,
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Salwaa’s Creamy Garlic Butter Sauce Here is the recipe as requested for the crayfish tails. You can use this sauce for mussels and prawns too. Salwaa Smith - Cape Malay Cooking & Other Delights From My Kitchen To Yours - keeping our heritage alive Ingredients 150 gram butter 250 ml fresh cream 1 heaped tsp garlic paste 2 tsp Salwaa’s Tandoori spice 1/4 tsp black pepper Juice of one large lemon Boil everything together for about 5 minutes. Baste crayfish tails generously with sauce. Before servin
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„Quenelle de brochet aux écrevisses, sauce Nantua Pike cam with crayfish” is a true French classic by Paul Bocuse, served at Restaurant Ikarus in January 2017. #paulbocuse #frenchcuisine #tradition #frenchfood #france #classiccuisine #michelinstars #3etoiles #chefsofinstagram #grandchefs #igerslyon #bonappetit #🇫🇷 @paulbocuse_officiel | HANGAR-7
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Nantua sauce by @paul_bocuse_le_restaurant: a classic French sauce which is the traditional accompaniment of quenelles. . . . . . #spiceology #truecooks #chef #chefsofinstagram #chefsroll #foodartchefs #spices #spicesavages #chefsplateform #pastry #dessertmasters #pastrychef #bonappetit #foodandwine #michelinguide #eater | Spiceology
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