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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This is a really yummy sauce. I made it as is, except for doubling the sauce (because I'm an...