Saucière

Saucière is a small vessel designed to hold and serve sauce at the table. It is the French term for a sauce boat and is closely related to the English “sauce boat” or “gravy boat.” The word derives from sauce plus the suffix -ière, used for containers.

Historically, saucières appeared in European tableware in the 17th and 18th centuries, produced in porcelain, earthenware, silver, and other metals. They were often part of formal dining sets and might include a lid to keep the contents warm or an underplate to catch drips. Early porcelain examples from manufactories such as Meissen and Sèvres demonstrated ornate handles, wide spouts, and decorative motifs.

Design varies, but the defining features are a pouring spout and a handle. Some versions are footed, and many include a lid with a knob. The lid helps preserve temperature and consistency, while the spout is shaped to control pouring and minimize drips. Modern variations range from plain, utilitarian ceramics to highly decorated porcelain and polished metals.

Materials commonly used include porcelain and ceramic, glass, silver, pewter, and brass. Capacity varies from roughly 100 to 350 milliliters, depending on service size. In table settings, saucières are often paired with a matching undertray or stand and may be part of a larger tableware collection dedicated to sauces and gravies.

In contemporary use, a saucière remains a practical vessel for serving sauces and gravies, particularly in traditional or formal dining contexts, and it is also collected as an antique or decorative item.