Good basic recipse, but I have to agree with those that commented on too much salt. Being warned beforehand, I cut the salt down by half and it was still too much for our taste (and we generally don't mind things a little salty). I added some half and half and a dash of sugar to counteract it. The sugar hint is one I learned from my mother - it "calms down" saltiness if you overdo it. Just a a little bit at a time though (by taste) so the sauce doesn't become noticeably sweet. After these corrections it was very good over my seared scallops and linguine pasta! Oh, I also added a clove of garlic, minced - sauteed in the pan in olive oil before adding the other ingredients.
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Good basic recipse, but I have to agree with those that commented on too much salt. Being...