Reviewed: Apr. 11, 2012

a little bland but not bad

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Reviewer:

oldlikejoel

Reviewed: Mar. 9, 2012

It was a little bland for our taste so I added thyme and tarragon. Very good

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Reviewer:

cathyw

Reviewed: Feb. 8, 2012

Rating is based on vegan version inspired by this recipe. Very unique and delicious. 1 stick margarine 2 cups plain unsweet almond milk 2 cubes veg bouillon zest from 1 lime & 1 lemon juice from 1 lemon 1 tsp crushed garlic 1/2 cup nut. yeast 1 bunch basil chopped lemon pepper to taste

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Reviewer:

Laroo

Reviewed: Jan. 19, 2012

This was really yummy! I made half the recipe and only used lemon zest. I'll save off lime zest the next time I have a lime just for this recipe! Loved it!

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Reviewer:

Marianne

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Cooking Level: Intermediate

Reviewed: Sep. 19, 2011

I added garlic and asparagus, substituted half and half in place of creme and omitted the lemon and lime zest. It was very good!

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Reviewer:

WHITAM08

Reviewed: Sep. 16, 2011

Oh my goodness! Sooo yummy! I had it over linguine and added some chicken. I also added some minced garlic when I started to make the sauce. Amazing! :)

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Reviewer:

TeeRuvalcaba

Reviewed: Aug. 9, 2011

This was delicious!! Thank you :D

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Reviewer:

nessparker

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Jul. 27, 2011

It was love at first bite! Such wonderful citrus flavor! I have a key lime chicken recipe that I make and this is the new side! Thank you.

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Reviewer:

Melissa Z.

Reviewed: Jul. 25, 2011

I have this sauce on the stove as I type this. I didn't want to use the lemon juice, as my mom taught me when I first started cooking that if you don't have buttermilk on hand to just add lemon juice to your cream or milk...so with that being said, I didn't want a "buttermilk" sauce on my pasta, so what I did was I melted my butter on med-low, added 2 Tablespoons of lemon grass herb blend (you can find the tubes next to the fresh herbs at your local produce section of the grocery store), and about 1 tsp lemon pepper, and I added a chicken bouillon cube to my cream. Came out PERFECT, nice, subtle lemon taste.

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Reviewer:

Chantallywallywoohoo

Cooking Level: Expert

Home Town: Stuart, Florida, USA

Living In: Randleman, North Carolina, USA

Reviewed: May 9, 2011

Really good! I did make a few sustitutions. I used low-fat margarine instead of butter, fat-free evaporated milk (didn't have heavy cream), and vegetable broth instead of beef. It turned out really yummy!

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