Nantua Sauce

Georges Blanc

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A very special sauce made with fresh water crayfish and white wine

This sauce originates from the town of Nantua in the Ain region of France. It is made using fresh water crayfish and white wine, and is particularly good served with grilled, baked or steamed fresh water fish.

Recommended by the celebrated French chef Georges Blanc in Vonnas

Composition :
fresh milk, creme fraiche, fish stock, ground crayfish meat cooked with fresh butter, wheat flour, white wine from Coteaux d'Aix en Provence, salt, modified corn starch, onions, carrots, sunflower oil, Cognac Fine Champagne, tomato concentrate, thickeners (guar flour and xanthan gum), pepper, spices.

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