Name: Savoyarde Sauce
Yield: Makes 600 ml/1 pint
Cuisine: France
Ingredients: ½ tablespoon Dijon mustard; 40 g/1½ oz Jarlsberg cheese, grated; salt; 1 teaspoon chopped tarragon; freshly ground black pepper; 150 ml/¼ pint double cream; 150 ml/¼ pint dry white wine; 40 g/1½ oz butter; 215 ml/7½ fl oz strong chicken stock (made by reducing 450 ml/¾ pint stock by half); 40 g/1½ oz flour

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

One of Elizabeth David’s classic French sauces – a smooth velouté enriched with cream and flavoured with tarragon, cheese and mustard. It makes the perfect partner to Sunday’s roast chicken (include the juices from the roasting pan in the stock), but can equally well be used to dress up the left-overs next day.