Reviewed: Feb. 6, 2012

I gave it four stars because as a base its really good, but with adding garlic (about 5 cloves if double recipe like I do) its fantastic! I have also made this by adding Hormel bacon bits as well. I also ditch the egg like other reviewers. I don't think its necessary. Excellent sauce!

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Reviewer:

taflambas

Reviewed: Nov. 16, 2011

This is a quick and easy sauce that I used to put on baked chicken. I made a couple of changes. I left out the salt and did not have any eggs so I made it without it and used fresh mushrooms and I used half and half I didn't have the cream.It tasted great. The next time I won't put in the flour we like it on the thinner side I had to add more cream to thin it. I will be putting this on my rotation of meals. Thanks for such a great recipe.

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Reviewer:

Denise

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Reviewed: Oct. 17, 2011

It was definitely salty. I recommend not using the 1 tsp of salt and cutting back on the broth. Maybe 3/4 cup of broth or find a low sodium broth. Other than it being salty, i would also leave out the egg, nless you are quick at making this. This recipe is very time sensitive. If your not quick about adding the egg and watching it on a very low heat, the egg will scramble. The taste is great, just a little too salty.

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Reviewer:

Phil

Cooking Level: Expert

Reviewed: Aug. 25, 2011

Absolutely delicious! I cannot eat wheat gluten and in restaurants that means a lot of sauces are off limits. I substituted the wheat flour for Bob's Red Mill all purpose gluten free flour and it came out beautifully! I used fresh portobellos and added diced onions. Since the egg is added to the cream before cooking there was no hint of an issue with scrambling the egg (kept it on very low heat though to be sure). Super easy nice recipe!!!

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Reviewer:

RACHELCOOKS

Reviewed: Aug. 24, 2011

This was delicious!

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Reviewer:

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Millersport, Ohio, USA

Reviewed: Aug. 15, 2011

This worked out great. I did use milk (since that's all that I had) and no egg because I was afraid I wasn't talented enough to avoid the scrambled egg effect. I added garlic -- as one review suggested -- and nothing else different. It was terrific over pasta. Thanks for the recipe!

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Reviewer:

RENENIC

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Centreville, Virginia, USA

Reviewed: Jun. 3, 2011

This is a really yummy sauce. I made it as is, except for doubling the sauce (because I'm an extra sauce person), adding some minced fresh garlic (because I really like garlic, and who doesn't?) and using whole milk instead of heavy cream (because that's what I had). I'm sure the cream would have given the sauce a much more decadent thickness and flavor. I ended up boiling the sauce, against recipe advice, because it didn't thicken up enough, which I'm sure was my fault in using whole milk instead of cream. It worked out great though, by constantly stiring with a wire whisk. And, I didn't end up with scrambled eggs! I served with shrimp and pasta and was very happy with the result. This is a keeper!

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Reviewer:

Christine

Reviewed: Jan. 30, 2011

I gave this a 5 star because it had simple great ingredients. I used fresh mushrooms, 1/2tsp of salt, and whole milk. I did mixed the egg at the end. The milk and egg give it a creamy taste that helps balances the whole recipe. Just be very carefull that the heat in really low when adding the egg at the end because it will curd up and that's not what you want. So just keep mixing and take it off the heat. I really loved it with some plain pasta. I will be making this again. My son who is three just loved it.

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Reviewer:

teddybearplus2

Cooking Level: Intermediate

Living In: Jacksonville, North Carolina, USA

Reviewed: Jan. 8, 2011

Oh my gosh! Tastes like something served at Carrabba's. Very good.

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Reviewer:

Jaimy

Cooking Level: Expert

Reviewed: Dec. 3, 2010

Great sauce. Didn't add the cream or egg only because this sauce tasted so great before I got to that step, I just left it out. I sauteed fresh crimini mushrooms in butter and garlic and then mixed the rest of the ingredients together and served over angel hair pasta with some pan roasted chicken thighs. My husband told me to remember exactly what I did 'cause he wants this again.

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