🫙 From the Spice Rack
Nantua Sauce - Great Chefs
1 tb Oil, olive 15 sm Crayfish 1 Garlic, bulb, cut in half 1 c Mirepoix ** 1 ts Peppercorns, crushed 1 Bay leaf 4 tb Mushrooms, button, chopped 1/2 c Cognac 1 c Tomatoes, chopped
sideeasy
Ingredients8 items
Ingredients
- 1tb oil, olive
- 15sm crayfish
- 1garlic, bulb, cut in half
- 1c mirepoix **
- 1ts peppercorns, crushed
- 1bay leaf
- 4tb mushrooms, button, chopped
- 1/2c cognac
Directions
- 1
1 tb Oil, olive 15 sm Crayfish 1 Garlic, bulb, cut in half 1 c Mirepoix ** 1 ts Peppercorns, crushed 1 Bay leaf 4 tb Mushrooms, button, chop
- 2
Heat the olive oil in a saute pan over medium heat
- 3
When the oil is very hot, add the live crayfish and saute for 1 minute
- 4
Add the garlic bulb (halved), mirepoix, peppercorns, bay leaf and button mushrooms
- 5
Cook for another minute
- 6
Add the cognac and flame the pan
- 7
Pour the contents into a saucepan and mash them up with a spoon
- 8
To the sauce pan with the crayfish, add the chopped tomato, parsley, tarragon and tomato puree