has potential but made this way was terribly bland - I would have gone with heavy cream instead of milk!

yummy this is the first souce that i liked with roasted garlic.

This recipe was easy and tasted great! I am currently very conscious about my fat and calorie intake so I used fat free milk. With all the flavor from the garlic, I didn't even taste the difference!

This is a great sauce that tastes like it includes much cream but doesn't! I agree with others who say there is WAY too much pepper- I cracked about 1/4 to 1/2 teaspoon of colored pepper into it and it still had kick. I grilled peppers and served them with pasta, topped with this sauce. Not light enough for every day eating but very good, especially with the roasted garlic.

Yummy. The sauce was wonderful. I doubled the recipe & jarred it to be reheated later in the week. I also saved time by using jar roasted garlic. And like another review the first recipe I tried it on was the blackened salmon. But unfortunately the salmon over powered the flavor of the sauce. Later in the week I served the sauce over grilled chicken breasts seasoned only w/ salt, pepper & rosemary paired it with a simple cheese tortellini and a caesar salad. There were no leftovers!

I made this to serve with Famous Butter Chicken from this site. The roasted garlic blended beautifully into the white sauce and I used whole green soft peppercorns. The flavour was delicate & worked well with the chicken.

I loved this sauce. I made some changes because I did not have enough time to roast the garlic. Instead, I minced about five cloves and sauted it in the butter before adding in the milk/flour. I would also use less pepper. I added cooked penne and sauted chicken tenders. YUM!

I was very pleased with how this came out. I added 1/2 cup of parmesan cheese and one decent sized chicken breast that was grilled and chopped up. It went great on top of linguine. I will do this one again!

This recipe is fabulous and easy. It is a great garlic base that leaves plenty of room for experimentation. I agree that it asks for way too much peppercorn, I only add about 1/3-1/2, and in my opinion that flavor can be added at the table. I have tried this dish several different ways: firstly, marinade some chicken breasts in Italian dressing and grill, then dice and toss into the pasta (I like to use angel hair) serve with bread, a salad and a nice wine and you have a great date meal. I have also stirred in chopped or whole grilled shrimp, or served it on the side with shrimp scampi as well as steak. For a low fat alternative, I use 2% milk and light cheeses. Just be creative and have fun with it!

Way too much pepper! I would half the amount of peppercorns used. We used the exact amount, 1 tablespoon, and found it almost too strong to eat. Otherwise, it was great and very easy!

Absolutely scrumptious! Those of you that found this recipe too thick should measure your ingredients very carefully and you will get a perfect smooth, pouring consistency. For example, fill the tablespoon witrh the flour anf cut the surplus off the top with a knife. I poured it into a casserole containing jumbo chicken legs, that I had grilled to brown them and melt off the surplus fat. I then baked it at regulo 4 for an hour. I served it with steamed new potatoes, roast whole tomatoes, roast butternut squash, and minted garden peas.

This turned into a thick, goopy, milky flavourless mess. I have no idea how it's managed to get 4 stars, but it's lucky to get one from us. Nothing could save this recipe (we added a really nice white wine as others suggested) but the end result just tasted like milky roasted garlic. The only other thing worth mentioning is that it may serve 4 people (as the recipe says) as a side dish, but definitely not as a main dish. Needless to say, we won't be making it again.

Excellent! I added chicken seasoned with nutmeg and garlic. Add salad, and it makes a great meal!

I made this tonight and it was excellent! Only change I made is I put a little of Tony's seasoning in it...give it a little kick! I will make this with chicken next time and some penne pasta! Very good!

It is just "okay." It would be better if the author would have recommended adding something else in...such as chicken or shrimp. Not a "WOW" sauce by itself with pasta. Definitely worth trying if you're going to vary it up quite a bit. I agree with most others-quite thick. Maybe it's to hide the chunkiness of the garlic???

Very creamy and very spicy. I used less than the suggested amount of ground peppercorn, and it was still a touch too heated. But there was lots of soothing creamy sweetness from the garlic, and with the right amount of peppercorn this could be a five star sauce.