3 Classic French Sauces (Full Recipes) 1) Sauce Nantua (Crayfish Cream Sauce) Ingredients Béchamel sauce 2 cups (480 ml), warm Crayfish butter 2 tbsp (30 g) Heavy cream 1/2 cup (120 ml) Cooked crayfish tails 3/4 cup (about 120 g), chopped or whole Paprika 1/2 tsp Cayenne pepper pinch (optional) Salt to taste White pepper to taste Instructions 1. Warm the béchamel over low heat until smooth. 2. Whisk in crayfish butter until fully melted and the sauce turns a light orange-pink. 3. Stir in cream,