Reviewed: Nov. 14, 2009

Waaaay too much salt! Next time I will use half. I ended up adding sugar to this to counter the salt a little and then it tasted ok. Will not make this the same way again next time. Other than the salt issue, this recipe is quick and decent but needs some punch to it.

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miremba

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 4, 2009

A good, basic white wine sauce. It at least starts you off on a good note and then add whatever spices suit your tastes.

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Mara

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Reviewed: Sep. 27, 2009

not good at all. way too much wine.

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Christina

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Reviewed: Sep. 23, 2009

I added a tablespoon of butter and it was perfect!

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SuzieHomeMaker1984

Cooking Level: Expert

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Reviewed: Sep. 14, 2009

My Husband loved this, even though he is not a big sauce man. We don't have heavy cream in the house, so I used whole milk instead, and it was nice. Not too heavy. I added it to penne, chicken and brocoli. It was a nice simple meal,and the wine adds a nice flavor. Will be making this again!

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YUMMERS1

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Reviewed: Sep. 7, 2009

Thank you Sal. Love the simplicity of the recipe. I added garlic and watered down the cream with a mix of water and milk (to assuage my guilt over the fat content) and added precooked cubed veggies and chicken. Yum!!

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DEECEE3

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Reviewed: Aug. 10, 2009

Its a good basic sauce! Its a good base sauce to tweak to your likings and to pair other food with.

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MBCHEERS99

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Reviewed: Jul. 13, 2009

I made this sauce to go with A Farewell To Basil Fettucine also from this site. I used a very dry white wine and only a pinch of salt. The sauce was a little thicker than I wanted so rather than add any more wine I used 2 or 3T of vegetable stock which I always have on hand. This went very well with the pasta. Thanks Octogurl83.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jul. 9, 2009

This is a good base sauce, but I found it to be very salty, however when I paired with lightly seasoned chicken the salt was not as strong. I will try this again with less salt.

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jenn84

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Jun. 21, 2009

Pretty good, but next time I would double the recipe. I added grated parmasan cheese to mkae it a thinker consistency. And I would do 2 parts cream to 1 part wine, the wine was a bit over powering (I used savignon blanc). Otherwise pretty good and I'd make it again.

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PippiAnn

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Reviewed: Apr. 16, 2009

I was a little weary of the flour in this recipe, but decided to give it a shot. The sauce was ok, but I found the consistency to be a little gummy - which I blame on the flour. I will try this again, but with a little less wine and a couple dabs of butter so the sauce is creamy, but not gooey. Good place to start.

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MIKALA79

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Reviewed: Mar. 8, 2009

From reading the past reviews I planed to edit this after I first tried it. I did not need to do so. Using a white wine that you really enjoy the taste off works very well. The taste was wonderful.

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xcass72x

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Reviewed: Mar. 2, 2009

The consistency of this sauce was very nice and after adding more spices to this sauce it was better, but for personal taste I did not like it. I think I just did not like the wine flavor, I honestly think it would be just fine without the wine and more spices. But I gave it 4 stars because my husband really did like it, the way it is written.

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jakesmomma

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

GREAT sauce! It has the consistency and creaminess of alfredo sauce with the slight bite of white wine. I made it with salmon and linguine and it was a hit. I added some sauteed garlic and basil and a little bit of lemon juice to the sauce to compliment the wine. I also cut the measurement down to six servings and it was enough for 1/2 lb salmon and 1 lb linguine. Sauce was also great with bread.

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remy3071

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Reviewed: Feb. 13, 2009

Easy and tasty. I used it as a base and then added garlic, black pepper, and shrimp.

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Molly

Cooking Level: Intermediate

Living In: Forestville, California, USA

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Reviewed: Feb. 11, 2009

Pretty good, but a little too heavy on the wine for my tastes. I adjusted the amount of wine to 2/3 cup, and it was still a little over powering. Still tasted good, just next time I will reduce to 1/2 cup wine. Served over sauteed chicken breast, mushrooms and linguine, everyone liked it!

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Alex

Cooking Level: Intermediate

Living In: Kanata, Ontario, Canada

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Reviewed: Feb. 7, 2009

Yummy! I added salt to taste though, otherwise I think it would be too salty.

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mmk1125

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Reviewed: Jan. 28, 2009

This turned out great! It was very easy to make. I doubled the recipe. I had no parsley to add in the recipe, but I added juice from two whole lemons. After the sauce was ready, I added to fresh broccoli and lightly fried chicken and baked for 35 min on 350 deg. I will definitely be using this sauce recipe again to put in with chicken and broccoli!

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purduejenn

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

Great sauce, amazing base! I am working on replacing dairy in all recipes as my son and I are both intolerant. So instead of the heavy cream, I replaced it a with a mixture of plain soy milk with olive oil, works well. I dont know the exact ratio off the top fo my head, but this sauce is perfect and will be making many more times over.

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RotorTrash

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 26, 2008

good base sauce. I cut the wine in half, used half and half instead of cream. I added garlic, italian seasoning, lemon, salt and pepper, and parmesan cheese.

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