Sauce Chivry: Reduced-Cream Method

Preparation info

  • Difficulty


  • Yield:

    1 ½ cups

Appears in


By James Peterson

Published 1991

  • About


Prepare the herb infusion as described for the classic method and combine it with 1 cup (250 milliliters) of reduced-cream white sauce. Reduce the sauce if it seems too thin. Finish it with 1 ounce (30 grams) of butter. If it seems too thick, it can be thinned at the end with a little stock or cream.