Nantua Sauce

Ingredients

• 1 litre béchamel (mother sauce of butter, flour, and milk)
• 2 décilitres heavy cream
• 1.5 décilitres heavy cream
• 125 grammes crayfish butter (beurre d'écrevisses)
• 20 pieces small crayfish tails

Instructions

1. Add 2 décilitres of heavy cream to 1 litre of béchamel sauce and reduce by one-third over heat.
2. Strain the sauce through fine cheesecloth (étamine), then restore it to normal consistency by adding 1.5 décilitres of fresh heavy cream.
3. Finish the sauce by whisking in 125 grammes of fine crayfish butter (beurre d'écrevisses), then garnish with 20 small crayfish tails.