Sauce Nantua (Béchamel, Shrimp Butter, Cream, Cognac)

This 2nd generation mother sauce derives from a finished Sauce Béchamel. Nantua Sauce is a classic seafood sauce made by incorporating shrimp butter and cream into a basic ​​​Béchamel sauce. Traditionally, however, it is made with crayfish. The Nantua sauce is delicious with fish and seafood, especially shellfish.

Sauce Béchamel:
4 Tbsp. butter
4 Tbsp. all-purpose flour, unbleached
2½ cups milk, warmed but not hot
1 pinch nutmeg, freshly grated
¼ tsp. sea salt
⅛ tsp. white pepper, freshly ground

Sauce Nantua:
6 oz shrimp butter
½ cup heavy cream
1 Tbsp. cognac

Make the Béchamel Sauce:
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, whisking constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.

Add the warm milk gradually, continuing to whisk as the sauce thickens. Bring it to a boil. Add nutmeg, salt and pepper, lower the heat to simmer, and cook, stirring for 2-3 minutes more.

Make the Nantua Sauce:
Add in the shrimp butter and cream, cook for another minute. Serve right away.

Makes about 2½ cups.