The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Oct. 13, 2011
I'm only giving it 3 stars cause if you follow the recipe it doesn't thicken untill it's cooled and it didn't have alot of garlic flavor and the pepper flavor was non existent, but with a few changes it makes a good sauce
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jul. 23, 2011
THANK YOU for sharing this recipe!!! So simple and o-so awesome!!! I modified it slightly, as I didn't have a whole head of garlic to roast. I sauteed 4-5 big gloves in butter, then added the rest of the ingredients to the sauteed garlic: 2 T butter, flour whisked in milk, pepper and salt, until thick. I tossed the sauce with rotini pasta and roasted veggies: cauliflower, carrots, zucchini, onion and garlic, and LOVED the results!!!! Thank you, again, for sharing! This will definitely be my "go to" white sauce recipe!!! xxoo Jen
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Oct. 25, 2010
This sauce was very, very good. I made it with pasta and hot Italian sausage. The only change I would make to the recipe is to significantly reduce the amount of peppercorns, to at least a teaspoon. I love pepper and stuff that's made spicy with black pepper, but in this sauce it completely overpowers the garlic. So, if you want to taste the garlic in your Garlic Peppercorn Sauce, I would be very sparing with the peppercorns, or maybe even use a small amount of freshly-ground black pepper. Other than that, we enjoyed it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 20, 2010
We liked it and will make it again. I added parmesean cheese to half of it to see if we liked that addition. We liked it a little better with the parm added.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 24, 2010
I used this sauce to re-create a dish that I love at a local Italian recipe. I did not roast the garlic, but added less. I also added only 1 Tablespoon of flour. Finally, I used fresh ground pepper instead of the peppercorns. I put the sauce over sauteed chicken, artichoke hearts, sauteed spinach and tomato. I put in about 1/2 cup of Parmesan cheese at the end. I served it over gnocchi. It was delicious!
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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Dec. 5, 2009
Definitely rich. But while I love spicy sauces, I thought this called for way too much peppercorn and not enough salt.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 1, 2009
I love this recipe. The only thing I do different is, I don't add the the nutmeg. Instead, I add some crushed red pepper for a little heat. YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 14, 2009
This is superb. Roasting the garlic is key. I usually double the recipe. Also, I cook the flour and butter together first. Very creamy and flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 26, 2009
This was great on baked chicken. Will have to try on other meats too. I tried it on pasta too and it was horrible! Waaay too spicy on anything other than meats.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 16, 2009
Ok well I dont like pepper but i wanted a good garlic sauce recipe. I omitted the peppercorn and it was excellent! I was so impressed. My fiance commented on it right away and asked what it was. I hadnt told him I made it from scratch. I was tired of always making Alfredo. Lovely change.
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