Reviewed: Apr. 16, 2012

I did not care for this. Maybe I used the wrong wine. I used Chardona. Wanda H. Texas

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Reviewed: Mar. 10, 2012

This is a good easy sauce. My wife cannot have gluten, so for a gluten free option substitut the flour with corn starch, but make sure to use half of what it calls for in flour as corn starch thickens WAY more than flour does.

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DWEagle67

Reviewed: Mar. 9, 2012

Way too much salt, and very plain. Cut the salt in half and use this as a base to add flavor to.

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braylee

Reviewed: Mar. 6, 2012

This is my go-to sauce. It's so simple and goes amazing with seafood or chicken. Try adding lobster! It would make even the worlds biggest lobster hater a fan!

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Andeeluv

Reviewed: Feb. 20, 2012

I don't like giving negative feedback, especially when everyone's techniques vary and create different flavors, so it could have just been me, but I did not care for this at all. I've made other white wine sauces before because my husband loves it, but just as others have stated, it was very bland and way too salty and the wine flavor was so strong is absolutely drowned the chicken and pasta I poured it over. We ended up ordering takeout. I added a few herbs (basil, tarragon, fresh garlic) but nothing would bring out the flavor and dull down the excessive wine taste. I'm sorry, but I won't be making this again.

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Amanda

Cooking Level: Intermediate

Home Town: Liberty, Missouri, USA

Living In: Largo, Florida, USA

Reviewed: Jan. 7, 2012

perfect recipe to serve over linguine with sauteed shrimp. yum. exactly what i was looking for

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owascogram

Reviewed: Jan. 1, 2012

It's a good base recipe, as others have said. I added garlic and 2 tsp. Old Bay and then served it over lobster ravioli.

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justynajd

Reviewed: Dec. 28, 2011

I'e been using this recipe since I came across it in 2006. However, since my culinary skills have improved so has the quality of this sauce courtesy of the modifications I have chosen. I add only 3/4 tsp salt. Additionally, i substitute half the amount of flour called for with 1 tbs of cornstarch instead which eliminates the "flour-ey" taste and thickens the sauce all in one go. As my Grandmother taught me, "Recipes are only a guideline – you can do anything you want." SO . . . many thanks for the past years of this lovely white wine sauce : )

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SJMM

Reviewed: Dec. 19, 2011

I made this for my family and I was the only one that liked it. Kinda bummed they didn't like it.

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RTTG

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Cooking Level: Expert

Living In: Lake Stevens, Washington, USA

Reviewed: Dec. 4, 2011

Delicious! Added 1 teaspoon of oregano and basil for a little bit more flavor. Once on the pasta, I sprinkled some grated parm on top as well as fresh parsley and cilantro with a freshly squeezed lemon. :)

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