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Reviewed: May 27, 2008

Not only was it bland, but the wine flavor was too much. Will NEVER make again.

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Reviewer:

Nicki


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Reviewed: Apr. 13, 2008

Very quick and easy! I had some leftover pesto that I used on my chicken, and mixed it into the sauce. Made for my parents and family- everyone liked it (even my 6 year old).

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April P.

	Cooking Level: Intermediate Living In: Wauseon, Ohio, USA
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Reviewed: Oct. 19, 2007

Very easy. I added fresh parsley, ground pepper and shredded parmesan cheese. I used this sauce over broccoli, cauliflower and pasta.

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Reviewer:

Great recipe base, used half the salt, a hint of minced garlic, and some Italian seasoning instead of parsley. I'm serving it drizzled over green beans, but it would be great on pasta or maybe fish! Found a really yummy Chardonay out of the deal. I bought it for the recipe because it was on sale, and had a glass while I was cooking. Now I need to buy a few more bottles!

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Reviewer:

SweetPea

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Aug. 9, 2007

Very easy and adaptable! I used half & half instead of heavy cream because it was what I had on hand. I also added some sauted mushrooms and chopped roasted red peppers. My husband really liked it on some ravoli with a little bit of crushed red pepper.

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Reviewer:

Kimberly

	Home Town: Chesapeake, Virginia, USA
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Reviewed: Jul. 17, 2007

I made a half recipe of this to serve over chicken and proscuitto with mashed potatoes. I cut the salt in half as previous reviewers suggested, and added a little minced garlic. I also fixed the sauce in the pan that I had sauteed the chicken in, so there was a bit of olive oil and other spices. It was delicious, we'll definitely make it this way again. Thanks!

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Reviewer:

ScottFamily

	Cooking Level: Expert
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Reviewed: Jul. 8, 2007

I made this sauce for my family last night it was great. I added some freshly chopped garlic about 4 cloves and 2 tabelspoons of drained small cappers. after cooking the sauce and before serving it i removed the cappers. we served it over crabmeat stuffed talipia. WOW it was good!!!!!

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Reviewer:

C.Ellis


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Reviewed: Jul. 2, 2007

A nice change, I served it over chicken. Watch the quality of your white wine -- it really makes a difference.

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Reviewer:

Beckycooks

	Cooking Level: Expert Home Town: Columbia, South Carolina, USA Living In: Villa Rica, Georgia, USA
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Reviewed: Dec. 25, 2006

Quick and easy to prepare with most ingredients on hand in all kitchens. I often serve this over Penne, Vegetarian Chick'n, and Broccoli and it's great.

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Reviewer:

Derek


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Reviewed: Nov. 30, 2006

Quick and dirty sauce; minimal ingredients needed. I added basil, oregano and fresh garlic slivers to add more taste. I also topped the pasta w/ sauteed basil & lemon chicken breast.

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OCTOGURL83


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Reviewed: Nov. 29, 2006

This is a pretty good recipe. I did what other reviewers suggested and cut the salt in half, added some italian seasoning and a clove of garlic. The only problem that I had (which was completely my fault) was I accidentally used SWEET cream....BIG MISTAKE. Other than that, I served it over angel hair pasta, zucchini, squash and topped with broiled chicken...Delicious!

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Reviewer:

HJN Chef

	Cooking Level: Intermediate Living In: Mesa, Arizona, USA
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Reviewed: Nov. 27, 2006

This is a pretty good recipe. I might try it again but with a better wine. I did modify the recipe a bit. I used half and half and less salt. I also added basil and oregano. There was not enough sauce for the box of pasta, but it did taste great with turkey and broccoli!

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Reviewer:

Mebalina

	Cooking Level: Beginning Home Town: Rockville, Maryland, USA Living In: Beltsville, Maryland, USA
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Reviewed: Oct. 29, 2006

it was okay....not creamy enough...i felt like it was too thick

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Reviewer:

shebes7


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Reviewed: Oct. 20, 2006

It's a good recipe except there is way to much salt in it. I thought a tsp sounded like too much but I did it anyway. Next time I will only use a half a tsp.

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Reviewer:

Amber


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Reviewed: Oct. 15, 2006

Easy and quick. Tastes great. Looks elegant and classy. Use half & half for those who want less fat.

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Reviewer:

JimM

	Cooking Level: Intermediate
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Reviewed: Sep. 4, 2006

went well with Salmon Pasta

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Reviewer:

Michael Pearson


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Reviewed: Aug. 10, 2006

You have got to be kidding me...There is way too much salt in this sauce. I should have used my better judgement and only used half, but I dumped it all in AS PER RECIPE. Sorry to say, but that was a huge mistake. It tasted like ocean water! I will try the reduced version next time, but am rating this based on the original recipe..GADZOOKS!

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Reviewer:

TRACYCOOK


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Reviewed: Mar. 6, 2006

I found this very sauce easy and good. I used dill instead of parsley and less salt because I served it over fish and shrimp. I added the sauce to the fish (sauteed in butter with fresh dill and red peppers) when it was almost done. It came out beautiful, thank you!

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Reviewer:

CraZee A

	Cooking Level: Expert
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Reviewed: Aug. 2, 2005

I use this all the time now. Good Recipe!!!

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Reviewer:

LASALLE21


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Reviewed: Mar. 17, 2005

This sauce was so easy, throw it all together and voila! No mixing steps. I was concerned it would come out lumpy, ended up smooth as a baby's butt. I gave this a 4 because of the lack of flavour. I added garlic and chives to mine. Great base sauce. I served if over bow tie pasta, shrimp and Brocoli. Yumm

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Reviewer:

Starving Ego

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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