Savoyarde Sauce

Preparation info
  • Makes

    600 ml

    • Difficulty


Appears in

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.