I've been using this recipe a while and have been very happy with the results. Basically, it's easy and holds well. However, this time I was a bit short on rice vinegar and the flavor was even better than usual.

Reviewed On: Jul. 22, 2009

Spicy mustard overwhelming. Has definite potential. Maybe someone with more experience than me could suggest substitutions.

Reviewed On: Feb. 17, 2009

Wonderful flavor! Served with whole wheat penne, grilled chicken and asparagus. We are trying to eat a little more health, so I used 2% milk instead of cream. Forgot to make the roux as suggested by an earlier review (2 TBSP of unsalted butter and 3 TBSP of flour). It was watery, not a cream sauce, but still had wonderful flavor. Will also cut down on the butter next time, esp. if it is extra is added in the roux.

Reviewed On: Sep. 9, 2008