Reviewed: May 7, 2012

This sauce was pretty good, but it was a little thicker than I anticipated. I think it would have worked better to stir the cooked butter/flour (roux) in by the spoonful to an already warm mixture of milk and lemon juice (saw the tip on another recipe and it worked well). I think by adding the cold milk, it made the sauce chunky. I ended up adding some white cooking wine to thin it out and then had to add more lemon juice. I added some dill, but the sauce really came together after I added some garlic. I didn't actually care for it on the cod I made it for (since I thought it was lighter), but it was fantastic on the rice. Love the tanginess and spice--would like to try again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

amyroo

Reviewed: Apr. 25, 2012

This is basically lemon flavored gravy - too heavy for the fish dishes it is intended for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DUSSASR

Reviewed: Mar. 29, 2012

Really good and can help with the fish if it's a little over cooked. I added a little more lemon juice to give it an extra zest.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lndz123

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 22, 2012

I made this as a sauce to go on crispy skin salmon. My girlfriend absolutely loved it! I browned some diced Canadian bacon and threw that it with the melting butter. I'm so happy I did. I feel like that made the sauce for me. Also, I added some red pepper flakes for a little exta heat, but I like very spicy food. Great recipe

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

allenjoseph5

Reviewed: Mar. 10, 2012

Perfect for tuna cakes and salmon cakes. I tasted it right after I made it and didn't think it was that great, but once it was on the seafood cakes it made the flavo pop! For some reason it got way too firm as it cooled, but thinning it with warm milk, worked well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sarah Lizzy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Medford, Oregon, USA

Reviewed: Feb. 6, 2012

Great recipe! I did add 1 tsp. of cayenne, we like a lot of kick, tasty!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

onederfly

Reviewed: Jan. 18, 2012

I recommend adding 1 teaspoon Dijon Mustard!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DannaB

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Reviewed: Jan. 10, 2012

I cut the recipe to two servings and we had plenty for four salmon patties. We enjoyed the sauce on Oregon Salmon Patties from this site. I think I cooked the sauce a little long because it got pretty thick. It tasted a little cheesy even though there is no cheese in it. I had to put my pan back on the heat the get the sauce to smooth out after I added the lemon juice.

Was this review helpful? [ YES ]
1 user found this review helpful