Recipe for making nantua sauce with bechamel sauce, liquid cream, shrimp butter, nutmeg, grated lemon zest, salt and pepper. The nantua sauce goes very well with shellfish, fish and eggs.
Ingredients for 4-6 people
- 1 glass of liquid cream
- 1/2 liter of bechamel
- a pinch of nutmeg
- 40 g of shrimp butter
- the grated zest of half a lemon (only the yellow part)
- salt and pepper
How to prepare nantua sauce
In a saucepan put the béchamel and gradually add the cream, nutmeg and grated lemon zest, stir continuously with a wooden spoon over very low heat, until the sauce has reached the consistency it had before adding cream.
Leave to cool, mix the butter with the shrimp, check the salt and pepper slightly.
To prepare the shrimp butter, chop about 20 g of boiled and peeled shrimp, mix them with about 50 g of butter kept at room temperature, a pinch of salt and half a teaspoon of lemon juice, then whisk the mixture.
