Sauce: Nantua
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce Nantua” from www.atelierdeschefs.fr
Serving Size: 6
Ingredients
- 1.411 oz (40 g) unsalted butter - 1.411 oz (40 g) T55 wheat flour - 16.907 fl oz (500 mL) semi-skimmed milk, cold - 3 pinches fine salt - 2 turns freshly ground pepper - 1 pinch nutmeg - 6.763 fl oz (200 mL) full-fat liquid cream - 1.764 oz (50 g) prepared crayfish butter
Instructions
1. Melt butter; stir in flour over low heat for a few minutes without browning. 2. Over medium heat gradually whisk in cold milk. Boil, stirring, for 5 minutes; season. 3. Add cream; reduce briskly, stirring, until thick. 4. Off heat, whisk in crayfish butter. Check seasoning; serve. US equivalents are rounded mass-to-mass and volume-to-volume conversions. Metric amounts retain the source quantities. Yield: 6 servings; final volume not specified Source: Adapted from L’atelier des Chefs. https://www.atelierdeschefs.fr/recettes/11476/sauce-nantua/
Estimated Nutritional Information*
Per serving | Servings: 6
Calories: 184 kcal
Carbohydrates: 9.2 g
Protein: 3.5 g
Fat: 15 g
Saturated fat: 9.3 g
Trans fat: 0.3 g
Cholesterol: 41 mg
Fiber: 0.2 g
Sugar: 4.4 g
Sodium: 91 mg
Potassium: 124 mg
Calcium: 102 mg
Iron: 0.34 mg
Vitamin A: 142 µg RAE
Vitamin D: 1.1 µg
Generated: 2026-11-10T00:59:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin D are known subtotals. Trans fat is a known subtotal, with data for 1 of 4 ingredients. Missing contributions are unknown, not zero.