Nantua sauce (2)
Instructions
Prepare the béchamel sauce; When ready, merged into saucepan, gradually the cream, then nutmeg and lemon zest and continue to turn over with the wooden spoon always on very low heat until the sauce reaches the consistency that had before adding cream.
Let cool, butter cream.
the shrimp.
Check the salt, sprinkle with a pinch of freshly ground pepper.
Ingredients and dosing for 4 persons
- 50 cl of béchamel sauce
- 1 glass of cream
- 1 pinch of nutmeg
- 1/2 lemon (yellow zest grated)
- 40 g of the butter prawns
- Salt
- 1 pinch of freshly ground pepper