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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Reviewer:

John

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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Reviewer:

Jen

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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Reviewer:

ohevshalomel

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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Reviewer:

jodi75

Cooking Level: Intermediate

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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Reviewer:

Saltado

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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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Reviewer:

farley

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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Reviewer:

dshealy

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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Reviewer:

Ellia

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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Reviewer:

smabey

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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