Coat of Arms & Family Crest Details
J. B. Rietstap, Armorial Général, Gouda: G. B. van Goor Zonen, 1884–87
Blazon (the actual original written record)“D'azur à un fer de lance d'or, acc. en chef de deux molettes d'arg.”
A record of documented arms, meaning and origin, researched for the Sauce family of France.
J. B. Rietstap, Armorial Général, Gouda: G. B. van Goor Zonen, 1884–87
Blazon (the actual original written record)“D'azur à un fer de lance d'or, acc. en chef de deux molettes d'arg.”

The Sauce arms were recorded in Normandie, c. 1663.
Normandie held a dense crowd of knightly families on some of the best farmland in France. Its men had fought and settled abroad for generations, and a family that sent sons to war needed a shield they could be recognised by.
This is where the arms were entered in the register. Families often moved to other parts of the country, so the same name can turn up in more than one region.
In France, a coat of arms was a mark of honor that passed down through the male line to all legitimate descendants. Families often used the same shield without changes to show their shared heritage. If a branch wanted to stand out, they could add a small mark to their shield to show their specific place in the family tree.
The history of the Sauce family is deeply rooted in the coastal region of Normandy, France, where records confirm their presence as early as 1663. During the seventeenth century, Normandy was a vibrant area defined by its agricultural output and its proximity to the English Channel. Families like the Sauce line often lived in rural parishes where they worked the land or engaged in local trade. Life in this region was shaped by the strict social structures of the time and the influence of the Catholic Church, which kept meticulous records of births, marriages, and deaths. As the family established their roots in the French countryside, they became part of the local fabric that defined Norman society before many individuals eventually sought new opportunities across the Atlantic.
Latin term meaning salted or preserved.
