Reviewed: Oct. 29, 2009

Good basic sauce. Sauce was on the thin side, even after reducing for a period of time.

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Reviewed: Jul. 31, 2009

The finished product of the written recipe was too bland for me, so I did some tweaking. This sauce will only be as good as your broth, so I'd recommend using chicken or beef stock. I made the recipe as written but used chicken stock instead of beef broth and all lemon zest. It was good, but was very mild in flavor and not enough lemon taste. I increased the zest and juice to taste and next time will probably thicken it slightly. I really like the idea though and will definitely be making this again with more "tweaks". :)

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Reviewed: Jul. 20, 2009

I have been to an expensive local restaurant and have had a very similar dish a few times so I thought I would try to recreate it. I was pretty sure he used cream, broth, butter and lemon juice so did an ingredient search on Allrecipes and found this! It is pretty much exactly what I was looking for: creamy, rich, tart, delicious! I made this with some fresh basil & parsley from the garden along with red, orange and yellow peppers, artichoke hearts, red and spanish onions and carrots. I reduced it down and it was perfect. Thanks for the great recipe, I'm going to keep tweaking this one.

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RICHARDVOYAGEUR

Cooking Level: Intermediate

Living In: Sudbury, Ontario, Canada

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Reviewed: Jul. 19, 2009

Very good. I omit the zest and use chicken broth instead of beef. I also like to add artichokes and capers with the pasta.

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Mere Mon

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 8, 2009

Easy to use. I love creamy lemon sauces and had a hard time finding any. Thanks!

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LEWISSTA

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Reviewed: Jun. 18, 2009

Finally made this after having it saved for months. This was so simple to make and was yummy. I followed the recipe exactly except I added several chopped cloves of garlic and used 1/2 of the cream and 1/2 skim milk. I did let it simmer and reduce but it doesn't get thick, that is the only draw back (of course it may be bc i used skim milk with the cream. The zest is really important as it adds a POP of citrus flavor. Added shrimp and served over linguine!

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Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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Reviewed: Jun. 16, 2009

Really yummy! I didn't want to use stock so I increased the amount of cream and added pepper, an extra 2g zest, garlic and an onion. Will definately have it again! :-)

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Mia

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Reviewed: Jun. 14, 2009

I like this recipe to use with pasta as a side dish. I just use some lemon juice (no zest) and some garlic since I have those on hand all the time.

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pitvet

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Reviewed: May 31, 2009

Great sauce, although next time I'll have to measure the lemon juice because it could have used more. (I just squeezed a lemon, but it may not have been enough) I also added mushrooms, asparagus, salt and pepper. Everyone ate it up!

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red1190

Cooking Level: Intermediate

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Reviewed: May 19, 2009

This is a WONDERFUL sauce!! I made it for Trader Joe's Lemon and Pepper Pappardelle and it was great! I didn't have beef broth so I substituted it with chicken broth. I also added chopped asparagus that I marinated in lemon juice and then roasted in the oven for a bit with some olive oil. Great meal that my family asks for again and again! Thank you!

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gabrielle

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Reviewed: May 5, 2009

This was AWESOME! Naturally I made a few changes based on what I had on hand...I used low fat milk instead of cream...I made a roux to thicken (melted the butter, then added 4T flour, cooked few minutes, then added milk,etc) I used chicken broth instead of beef. This was so easy and quick to make, so I recommend starting your noodles first, I forgot and the sauce was cold by the time the noodles were done. I thought the lemon taste was great, very light, would be good with more lemon juice too! This would go great with seafood and chicken! Thanks for the recipe! This is the best sauce from scratch I've ever made! Can't wait to make it again!

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Michelle2828

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

This was easy and so yummy! I made it exactly as the recipe is written and at the first bite my husband and I were a bit overwhelmed by the citrus flavor but as the bites went on it was delicious. I will try this again and try to lighten it up with more broth, half and half and and less butter. It is great as written!

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jclairel

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Reviewed: Feb. 15, 2009

Yummm! We made this sauce to go with a pasta & broccoli side dish that accompanied our Valentine's meal of scallops and crab legs. The lemon flavor complemented the seafood SO well and it went great with the Beringer Chenin Blanc we had with dinner. The sauce was pretty runny, but after reading reviews, I now know that I did not let it simmer long enough (I'm still a beginner cook and have never made this kind of sauce before!). But it tasted great and that's all that mattered. Can't wait to make this again, next time with chicken!

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Lauren

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 15, 2009

It was tasty but I added a lot more lemon and lime juice, and garlic and pepper, had I not, Im unsure if this would have had much flavor at all

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momto2

Cooking Level: Intermediate

Living In: Cedar Park, Texas, USA

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Reviewed: Jan. 12, 2009

Wow! This is just so unexpectedly delicious and versatile! I used it with lemon chicken pasta purses, along with crab cakes one time, and another time with breaded tilapia and the same pasta. Just let the sauce cool a bit before adding the lemon juice, or it gets a little clumpy looking. Also, I didn't have a lime, but just doubled up on the lemon juice and it was still awesome! This is a keeper!

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MRONUFRAK

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Reviewed: Jan. 7, 2009

This recipe was amazing! I added a little corn starch and water to thicken it a little bit and it turned our grate. I put it over lemon chicken and pasta, not only did it make our taste buds dance but it actually made my boyfriend dance.

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sjtanner

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Dec. 5, 2008

MADE ALL MY TASTEBUDS SMILE

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Eric

Cooking Level: Expert

Home Town: Washington, D.C., USA

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Reviewed: Nov. 24, 2008

very good but it wasn't as thick as I would like.

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mari

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Reviewed: Nov. 19, 2008

The BF and I loved this. I paired it with Garlic Lemon Doubled Stuffed Chicken also on this site. They worked wonderful together. Not so healthy, but oh so good. I used chicken broth instead of beef.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Nov. 7, 2008

This was ok. Sauce was thinner than I expected. Will probally look for a different recipe similiar to this one before I try this one again.

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Lynn

Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA

Living In: Richmond, Virginia, USA

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