Nantua Sauce with French Crayfish - 190g

Sauce made from French crayfish. The product should be eaten hot, ideally with quenelles or white fish. Ideal to accompany all fish and shellfish. In a bain-marie: Immerse the jar in boiling water for 5 minutes. In a saucepan: Pour the contents of the jar into the saucepan and heat over low heat for 2 to 3 minutes. In a microwave: Remove the lid and heat for 1 to 2 minutes on medium power. It's the ideal product to add the finishing touch to your dish and awaken the taste buds!