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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This was great. The sauce was at the perfect consistency about four minutes after it started...