Reviewer:

LEANNE

Cooking Level: Expert

Living In: Merritt Island, Florida, USA

Reviewed: Dec. 10, 2004

Very easy to make. Nice consistency. A bit too vinegary for me. I would add half the amount and then adjust to taste.

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20 users found this review helpful

Reviewer:

WILDCAT40

Reviewed: Dec. 20, 2004

Good recipe for a sauce that complements everything from eggs to kielbasa, etc. The only change I made was to use apple cider vinegar (all I had) and the sauce was delish. The only bit of advice I have to share is to not make this right before the company shows up - it fills the house with a vinegar smell as it comes to a boil...I was scrambling to be rid of the odor :-)

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65 users found this review helpful

Reviewer:

Bonnie Z

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Centennial, Colorado, USA

Reviewed: Feb. 10, 2005

The flavour of this vinegary, sweet sauce is good and complements ham well. However, the texture was floury. Half the recipe was enough for 3 adults.

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41 users found this review helpful

Reviewer:

YOHO

Reviewed: Jun. 1, 2006

This sauce was excellent. Even my picky 5-year old liked it. I've read the other reviews and no one in my family thought this was too floury or too vinergary. It was the perfect combination of sweet and tart. A really nice sauce that I will make again! Thanks!!!

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15 users found this review helpful

Reviewer:

BroncosFan

Living In: Fort Collins, Colorado, USA

Reviewed: Jun. 12, 2006

Great sauce Laurie! I made it as written, except I substituted white vinegar for tarragon vinegar, because that's what we had here. Awesome on ham!

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46 users found this review helpful

Reviewer:

Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

Reviewed: Sep. 23, 2007

This was great. The sauce was at the perfect consistency about four minutes after it started boiling and it was on low. I wasn't able to start serving at that point, though, and just kept it on the lowest setting I could and stirred it constantly. It was about 10 minutes from the point that it started boiling that I was able to serve it. The sauce was a little thicker than I would have preferred. It was a little filmy, but that was my fault. I substituted white vinegar for tarragon vinegar and added 1/8 t. salt and 1/8 t. lemon pepper seasoning. The flavor was wonderful. I served this over broiled tilapia and steamed snap peas. It was outstanding over the peas. It was a little overpowering for the tilapia, but I am going to try it over a heartier fish like salmon or mahi next time. Thanks for sharing this recipe!

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14 users found this review helpful

Reviewer:

dawn555

Reviewed: Dec. 25, 2007

What a great sauce. Mind blowing

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13 users found this review helpful

Reviewer:

greg

Cooking Level: Expert

Living In: Cape Town, Western Cape, South Africa

Reviewed: Jan. 30, 2008

Very good. I served this as a dip with our ham and swiss melts. Tasty. I haven't heard of tarragon vinegar so I used white vinegar and added some tarragon to the sauce. Turned out great. Will be in my keeper list. Thanks.

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27 users found this review helpful