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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Reviewer:

teri

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2007

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.

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Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 21, 2007

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!

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Nona

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Reviewed: Aug. 8, 2007

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!

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Reviewer:

Courtney O'Dwyer

Cooking Level: Intermediate

Home Town: Stephenville, Texas, USA

Living In: De Leon, Texas, USA

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Reviewed: Jul. 23, 2007

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!

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ChefJess

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Reviewed: Jul. 9, 2007

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!

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maggiec46

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Reviewed: Jul. 9, 2007

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.

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Margaret Anne

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Reviewed: Jun. 25, 2007

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.

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Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jun. 8, 2007

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

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Chandra

Cooking Level: Beginning

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Reviewed: May 8, 2007

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!

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RJEANNIE

Cooking Level: Expert

Home Town: Etters, Pennsylvania, USA

Living In: Mckinney, Texas, USA

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Reviewed: Mar. 5, 2007

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???

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MICHEROOO

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 28, 2007

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.

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Reviewer:

mrmanning

Cooking Level: Beginning

Living In: London, Ontario, Canada

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Reviewed: Jan. 9, 2007

Excellent! Mild Garlic taste with a whole lot of health from a whole bulb! Loved it! Even my toddlers ate it!

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Reviewer:

selena

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Bark River, Michigan, USA

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Reviewed: Jan. 3, 2007

It was OK, but the flavor was a little too bland. It needs something else, but I can't come up with it.

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dirty grey goose

Cooking Level: Expert

Home Town: Akron, Ohio, USA

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Reviewed: Dec. 17, 2006

I liked the taste of this--flavorful, but mild. I'd suggest using only 1 Tbsp of flour, since the sauce DOES get rather thick, and pepper instead of peppercorns, since I don't like eating them or picking them out. I sprinkled chicken with lemon pepper seasoning, garlic powder, and onion powder, and baked it in the oven ahead of time, then cut up and put in the sauce after it was done. I served over penne.

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MARSHMALO

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Reviewed: Dec. 13, 2006

This recipe was ok..easy enough to make but wasn't a real hit with the family.

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Reviewer:

Lisa H.

Cooking Level: Intermediate

Living In: Gatlinburg, Tennessee, USA

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Reviewed: Nov. 26, 2006

Mine also turned out a bit thick but it got rave reviews from the whole house. I added more garlic to ours (we love garlic). Served over angel hair pasta with chicken and a side of garlic toast. It was fantastic.

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DigitalGrrl

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Reviewed: Nov. 18, 2006

Good sauce- nice flavour, easy to make. However, while the sauce looked deliciously creamy as I was pouring it on the pasta, as it cooled it did become very gummy, as other people mentioned. By the time I was finishing my meal, the pasta was one big (tasty) coagulated lump. I will make this sauce again, but next time I'll try using less flour.

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lisahnadew

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Reviewed: Nov. 14, 2006

This sauce seemed a bit thick and glutenous to me. While eating it, I kept thinking it was missing something. It was almost like a bland Alfredo.

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Reviewer:

Stacy

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Reviewed: Nov. 6, 2006

I thought this was kind of bland - I don't know how, since it had plenty of garlic and peppercorns in it, and I added a decent amount of parmesean cheese too. I might make it again, but it's not going to go into heavy rotation.

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