Reviewed: Mar. 22, 2009

Made this to a "T" and it was pretty bland and tasteless. Probably won't make it again.

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Reviewed: Jan. 20, 2009

Delicious!!!! I made this for friends, and they absolutely loved it. I added three cloves of garlic, some oregano, a little extra sour cream, and a little half and half, and it turned out lovely. Thank you so much for this wonderful recipe!

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Kristin G.

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

This sauce is absolutely incredible, and healthy too! I added a little garlic to the recipe, and used very low sodium chicken stock and light sour cream. I ended up placing the sauce on top of baked skinless boneless chicken breasts. The meal was perfect in every way, and looked so gourmet.

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kelly

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Reviewed: Apr. 28, 2008

I made this with leeks and sauteed the veggies in some basil flavored olive oil. Then I poured it over some grilled chicken. My husband and I thought it was great. Next time I'll try it with some fish! Thanks!!

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stephanie

Cooking Level: Intermediate

Home Town: Natick, Massachusetts, USA

Living In: Conway, South Carolina, USA

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Reviewed: Jan. 27, 2008

We didn't get why this was rated 5 stars so many times. Maybe I did something wrong? I used garlic instead of shallots but besides that we did everything according to the recipe. We don't have a blender so we used a mini food processor which made it pretty smooth. I think the main thing we didn't like was that it had little flavor. We put it over Orange Roughy. It needs something but I don't know what.

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sarahk

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Reviewed: May 31, 2007

We really liked this-- we used it as a sauce on a chicken sandwich. We tend to like spicy foods, so we added some cayenne pepper at the end to give it some bite.

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Tara

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Reviewed: Jan. 20, 2007

This was great! As recommended, I added 3 cloves of garlic and did not have sour cream so used dairy cream instead and it was wondeful! I served over white fish and it was a big hit at dinner last night.

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Christina

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Reviewed: Jul. 3, 2006

I was pleasantly surprised by this sauce. The only change I made was adding 3 cloves of garlic (I may add more next time). Once the sauce was pureed, I poured it back into the pan and tossed in some cooked jumbo shrimp for two or three minutes and served it over rice with a side of steamed green beans. This was a nice change from the usual cream sauces and not as heavy.

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BDKE

Cooking Level: Expert

Home Town: Liberec, Liberecký Kraj, Czech Republic

Living In: Bolton, Ontario, Canada

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Reviewed: Feb. 5, 2006

Absolutely scrumpdillyishush! This tasted like a roasted red pepper sauce without the work of roasting and peeling. I will never roast them again. This was very tasty!

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