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Nantua Sauce

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Recipe

Nantua Sauce recipe

 

Yield

2 servings

Prep

10 min

Cook

35 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon vegetable oil
olive
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15 small crayfish
*
1 each garlic
halved
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1 teaspoon peppercorns
crushed
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1 each bay leaves
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4 tablespoons mushrooms
chopped
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½ cup cognac
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1 cup tomatoes
chopped
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2 tablespoons parsley leaves
chopped
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1 tablespoon tarragon leaves
chopped
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½ cup tomato purée (passata)
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4 cups stock
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½ cup cream
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Ingredients

Amount Measure Ingredient Features
15 ml vegetable oil
olive
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15 small crayfish
*
1 each garlic
halved
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5 ml peppercorns
crushed
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1 each bay leaves
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6E+1 ml mushrooms
chopped
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118 ml cognac
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237 ml tomatoes
chopped
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3E+1 ml parsley leaves
chopped
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15 ml tarragon leaves
chopped
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118 ml tomato purée (passata)
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946 ml stock
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118 ml cream
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Directions

Strain and reserve. Heat the olive oil in a sauté pan over medium heat.

When the oil is very hot, add the live crayfish and sauté for 1 minute.

Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms.

Cook for another minute.

Add the cognac and flame the pan.

Pour the contents into a saucepan and mash them up with a spoon.

To the sauce pan with the crayfish, add the chopped tomato, parsley, tarragon and tomato puree.

Deglaze the sauté pan with 4 cups of fish stock (enough so that it will cover ingredients in the saucepan) and pour the contents of the deglazed pan into the saucepan with the crayfish and vegetables.

Roughly mash the contents of the saucepan again.

Cook for 20 minutes.

Strain the contents of the saucepan with the crayfish through a chinois into another sauté pan.

Reduce the liquid by two thirds.

Add the cream, salt, pepper, and cayenne pepper.

Reduce another 5 to 10 minutes to one-half.

Strain and reserve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 718g (25.3 oz)
Amount per Serving
Calories 39954% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 737mg 31%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 12%
Sugars g
Protein 34g
Vitamin A 36% Vitamin C 44%
Calcium 13% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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