Reviewed: Jan. 29, 2009

We really liked this and would make it again. I added chicken to it. Next time, I think I would cut back on the vinegar though.

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ralphy's_mama

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Reviewed: Jan. 20, 2009

YUM! If you like balsamic and you like cream sauces this is the recipe for you! Balsamic vinegar in a cream sauce may seem weird but works great. I made this for my sister for her birthday with just sautéed mushrooms over penne and we couldn’t stop eating it! Unlike other reviewers who said they had trouble mixing in the cheese, I had no problem. Like any other sauce with cheese you just have to make sure to simmer first, and add cheese slowly while stirring constantly. Now stop reading reviews and make this recipe!

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Ang

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 4, 2009

I made this sauce and added chicken breast with brocolli and red pepper served over elbow maccaroni. I would say this sauce lacks a bit of the zip that I thought it would have. I probably should have added some salt and pepper when preparing it.

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JYong

Cooking Level: Intermediate

Home Town: Swift Current, Saskatchewan, Canada

Living In: Portland, Oregon, USA

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Reviewed: Jan. 4, 2009

I added mushrooms to this and served it over a chicken breast and pasta. It was very good but my husband thought the balsamic was a little on the strong side and part of that might have been the kind I used since I pulled out the good stuff for this recipe and not my usual cooking bottle.

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: Jan. 1, 2009

Very yummy. I added mushrooms and served it on top of buttered toast, garnished with fresh basil leaves, for a quick and easy light dinner.

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Mintyone

Cooking Level: Expert

Home Town: Christchurch, Canterbury, New Zealand

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Reviewed: Dec. 30, 2008

served over chicken and pasta. FABULOUS. A new flavor. We both loved it.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Dec. 28, 2008

This sauce was absolutely delicious! I was a little skeptical when I read the ingredients, but the flavors mix wonderfully!

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Cathy

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Reviewed: Dec. 19, 2008

I think it's a great sauce, but I definitely made a mistake along the way. I tried using light cream instead of heavy cream, and I accidentally left out the butter. I also used light cheese. I found even before I added the cheese it was forming small clumps. I'm not sure if this was because of using light cream or not. It still had the right flavouring, so we got over it, although I did add a bit of skim milk to try and thin it out a bit. Tastes great, though!

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Jenney

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 4, 2008

Best cream sauce. I used only the butter to saute' the onions. Used white vinegar and milk instead of cream. Thickened with flour. Made this twice now and added some mix vegtable's to the noodles and put the sauce on top.

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JMSJMS

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

Wow. THis was so good served over sauteed chicken and penne. I used only 1 tsp of chicken base rather than 2 tsp of boullion (which I think would've been quite salty). Next time, I'll add sauteed mushrooms as well. And there will be a next time...soon.

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PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

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Reviewed: Nov. 6, 2008

This was Amazing!!!! I served this as a sauce to compliment stuffed chicken with asparagus and rice pilaf. Everyone loved it! I would not change one thing. It tasted like it came from a gourmet restaurant.

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Jeannie Beanie

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Reviewed: Nov. 3, 2008

this was awesome! i really don't like onions, so I added sun-dried tomatoes instead and topped it with walnuts and it turned out great.

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WhitneyNicole

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Reviewed: Sep. 18, 2008

This is a fantastic Balsamic Cream Sauce. I served it with penne pasta and chicken. My boyfriend and kids loved it. It is a very easy recipe to follow and I highly recommend it.

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Michele

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

Simple and delicious! I added chopped raw chicken cutlet, asparagus, and sliced portobello mushrooms to the sauce. DEE-LI-CIOUS

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Tasty

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Sep. 15, 2008

This sauce is Wonderful! Cooked for some friends and it was a hit. Thanks alot!

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sfs3602

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Reviewed: Sep. 9, 2008

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.

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Chris

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Reviewed: Sep. 3, 2008

This recipe was so easy and tastes great! I added chicken breast strips and spinach to it and I used 1/4 cup Asiago with 1/4 parmesan rather than 1/2 cup of parmesan... I also added a dash of garlic. It looked nice on the plate and was very flavourful!

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melcross

Cooking Level: Intermediate

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Aug. 29, 2008

this was very good but lack appeal there was no colour so i would use coloured pasta so give this dish a bit of appeal I also added chicken breast cubes and green pepper and a bit of garlic (everything can use garlic)to the sauce over all a great sauce and will make a gain for sure!

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amandakE

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Reviewed: Aug. 24, 2008

This is a great recipe! I could only use ingredients I had. So what I did instead of using cream, I used 2% milk (1 1/2 cup) and omitted the chicken granules (I'm a vegetarian). I didn't have any parmesan cheese, I actually forgot to add regular cheese at the end. But it turned out really good. As a thickening agent I used a roux (2 TBSP of unsalted butter and 3 TBSP of flour) it worked really well. I would add though for fettuccine I would add a 1/2-1 cup of pasta water.

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ENGLISHGURL05

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Reviewed: Aug. 6, 2008

Superb! I sautéed onions, garlic, chick peas and swiss chard from our garden for about 30 minutes and prepared millet for the side. I drizzled this sauce over it all and it was perfect! I subbed 1/2 and 1/2 for heavy cream because it was what I had on hand. I imagine with heavy cream it would be simple divine drizzled over anything. A quick and interesting sauce to add something special to a dish.

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SpiderWomanKnits

Cooking Level: Expert

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