Nantua sauce (French: sauce Nantua [sos nɑ̃tɥa]) is a classical French sauce consisting of: It is named for the town of Nantua, which is known for its crayfish,[1] and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.

[2] Sauce Nantua is the classic accompaniment to quenelles de brochet (pike dumplings), making quenelles Nantua.

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