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Sauce Chivry

Flavored with fresh herbs and white wine and finished with butter, this classic sauce enriches chicken, fish, vegetable, and egg dishes.


About 2 cups
  • 1 heaping tablespoon chopped fresh parsley
  • 1 heaping tablespoon chopped fresh tarragon
  • 1 heaping tablespoon chopped fresh chives
  • 1 heaping tablespoon chopped fresh chervil
  • 1 heaping tablespoon chopped fresh salad burnet (if available)
  • 1 shallot, minced
  • 1 cup dry white wine
  • 2 cups Classic Velouté Sauce (made with Fond de Poulet Gold®, or with Fumet de Poisson Gold® for seafood dishes)
  • 3 tablespoons unsalted butter
  • Salt and ground black pepper


  1. In a small bowl, combine all the herbs, then divide the mixture in half.
  2. Combine half of the herbs, the shallot, and the white wine in a small saucepan, then bring to a boil.  Cook about 10 minutes, until the wine has reduced to approximately 3 tablespoons, to make an herb essence.
  3. Pour the velouté sauce to a medium saucepan.  Strain the essence (with a fine-mesh strainer) into the velouté, pressing down on the solids to get as much liquid out as possible.  Bring the sauce to a simmer over medium-low heat and cook 2-3 minutes.
  4. Stir in the remaining fresh herbs and the butter.  Season to taste with salt and pepper.

Additional Tips

This sauce can be made with other combinations of herbs or with just one herb like tarragon or basil.

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Classic French Stocks and Sauces