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: Apr. 4, 2004

We used this on corned beef and it was excellent

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15 users found this review helpful

Reviewer:

LEANNE

Cooking Level: Expert

Living In: Merritt Island, Florida, 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

Reviewer:

Jharmon40

Cooking Level: Intermediate

Reviewed: Apr. 21, 2009

I have tried a few different recipes and this one is the best!! I love it.

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4 users found this review helpful

Reviewer:

Mandy O'Brien

Reviewed: Nov. 30, 2009

WoWzA! This was fabulous!!! I did decrease the sugar to 1/2 cup and used half and half instead of milk.....my family LOVED it and we will always keep this in our line-up!!

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17 users found this review helpful

Reviewer:

Susan

Reviewed: Nov. 15, 2010

Very yummy! It went very well with the ham I cooked, perfect combo of salty and sweet. I did listen to some of the suggestions and used half the amount of sugar, and I just used regular white vinegar, also I did not have mustard powder, so I used prepard yellow mustard.(you have to use 2X the amount of perpard mustard vs. mustard powder) It turned out great!

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6 users found this review helpful