Savoyarde Sauce

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.


  • 40 g/ oz butter
  • 40 g/ oz flour
  • 215 ml/ fl oz strong chicken stock (made by reducing 450 ml/¾ pint stock by half)
  • 150 ml/¼ pint dry white wine
  • 150 ml/¼ pint double cream
  • 1 teaspoon chopped tarragon
  • salt
  • freshly ground black pepper
  • 40 g/ oz Jarlsberg cheese, grated
  • ½ tablespoon Dijon mustard


Melt the butter in a pan and stir in the flour to make a roux. Cook gently for 1 minute. Remove the pan from the heat, and gradually stir in the stock and wine. Finally, add the cream, tarragon and a little salt and pepper to taste. Return to the heat and simmer gently for 10 minutes, then stir in the cheese and the mustard. Taste and adjust seasonings.

Serve with roast chicken, or use in a chicken gratin as above.