The reviewer gave this recipe 5 stars. This recipe averages a 4.05 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 4.05 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 4.05 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 4.05 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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The reviewer gave this recipe 1 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 4, 2009
Sorry, didn't like this sauce. It was bland and had a chunky texture.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 1, 2009
We used this sauce in a broccoli and chicken rice dish and used pre-canned minced garlic instead of roasting a head of garlic. It was very strong in garlic flavor but was great for our dish. With the fat free milk it was a quick and healthy option to cream of chicken soup for this rice dish.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 13, 2009
I was disappointed after all the work, it's a very "average garlic sauce". Even more upset after it got such good reviews. Normally I would give this a 3 star, but because it's rated so highly and it's just so mediocre, I rated it a 1 star, hoping to make it's score more accurate. Don't get your hopes up!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 3, 2009
Was very good, although a bit bland, I added some grated asiago at the end and that really kicked it up a notch! Was certainly not too garlicky, don't think the nutmeg made much difference either. End result very tasty and less fat than cream!
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Cooking Level: Expert

Home Town: Kamsack, Saskatchewan, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Dec. 22, 2008
Very good sauce. I accidentally added too much garlic, and my wife thought there was too much pepper (she doesn't really like pepper), but my kids ate everything I gave them, though they didn't ask for seconds.
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Cooking Level: Intermediate

Home Town: Highland, Utah, USA
Living In: Logan, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Nov. 21, 2008
LOVED this recipe. The only reason I gave it 4 stars instead of five is because I made it with 1/2 lb of whole wheat pasta and only 2 servings of the sauce. I probably need more and the pasta absorbed a lot of the sauce. It was not as flavorful as I had hoped. It was so easy and tasted great in the pan, so I'm trying it again tonight! Definitely worth the little effort required!
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Cooking Level: Beginning

Living In: Stoughton, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Oct. 26, 2008
This sauce was very good however i think i would prefer it with a little less garlic. I used ground black pepper to taste instead of peppercorns and served it over Chicken Katsu from this site. It was delicious however next time i will use less garlic.
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Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA
Living In: Dover, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Oct. 21, 2008
This sauce is delicious! I don't know who says it lacks flavor because the garlic is intense. Perfect over linguine with shrimp or chicken.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Sep. 30, 2008
I loved this recipe, very simple. Will definetly add a pinch of paprika next time or something else for a little more zip.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Sep. 1, 2008
I've had this in my recipe box forever and finally got to making it. Really, it tasted like any other alfredo sauce. I guess I had it ramped up in my head that it would be just a little more. Still good, but not sure if I'll make again as it didn't wow anyone.
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Cooking Level: Expert

Home Town: South Haven, Michigan, USA
Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 24, 2008
I bet this is excellent if you follow the recipe. Personally, I fried the garlic for quickness and burnt it by mistake, then I didn't measure my milk and had to add more flour, then I forgot to add the salt. I'm not a very good cook. But it tasted pretty nice anyway, so I will definitely try it again.
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Cooking Level: Beginning

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The reviewer gave this recipe 2 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 23, 2008
has potential but made this way was terribly bland - I would have gone with heavy cream instead of milk!
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Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 7, 2008
yummy this is the first souce that i liked with roasted garlic.
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Cooking Level: Expert

Home Town: Anoka, Minnesota, USA
Living In: Ramsey, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 6, 2008
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!
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Jan. 21, 2008
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.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Jan. 20, 2008
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!
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Cooking Level: Intermediate

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