Reviewed: Oct. 21, 2006

Mild sauce, nice flavor. Goes well with many different dishes. I used it over turkey and whole grain couscous.

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Brittany

Home Town: Antioch, California, USA

Living In: Del Rio, Texas, USA

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Reviewed: Oct. 12, 2006

This turned out great for us. Like another reviewer I also always add my flour to the butter first. I didn't have nutmeg so omitted and used ground pepper. Mixed in shrimp and poured over fettucine noodles. Yummy. Thanks for the post. Served witht the Cheddar Bay Biscuits from this site.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Oct. 12, 2006

This had a good flavor, but it took a lot longer than 5 minutes to thincken. But it was just the right amount of bite from the pepper and the garlic flavor was amazing. Maybe I need to use a bit more flour, because it turned out a bit runny. I just tossed it with some shrimp and noodles though, and it tasted wonderful.

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JennaLynn

Cooking Level: Intermediate

Living In: Glendale, Arizona, USA

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Reviewed: Aug. 30, 2006

Very yummy. I did add some water at the end so the sauce wasn't so thick, I'll increase the milk to about 2 cups next time. I used garlic pepper instead of cracked pepper and a bit of garlic salt. This is so much better than the box noodles and I would think a bit healthier if you used lite or ff marg and skim milk and whole grain pasta.

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jade-angel

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Reviewed: Aug. 29, 2006

Lessened the pepper...cooked the butter w/the flour first to omit that "cardboard" taste and used more milk, based on reviews...still way too spicy and glutenous a sauce. Sorry.

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squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Aug. 17, 2006

a little too peppery

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KAYLA-7

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2006

Got many compliments on this sauce. The only thing I didn't use was the nutmeg because I didnt have any on hand. I also added a little spicy seasoning to give it a kick! It was delicious! I used it as a meat topping sauce to top some deer back strap.... yum!

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Kelli J.

Cooking Level: Expert

Home Town: Vero Beach, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Jun. 1, 2006

This sauce was quite tasty on Gnocchi I. To begin any white sauce, I always cook the butter with the flour for a few minutes to eliminate that floury taste sometimes associated with white sauces, then add the liquid. This sauce thickened a bit more than I wanted, so I thinned it with a splash of white wine. Also, I didn't use measure the peppercorns, just used a few good turns of the pepper mill. Omitted the nutmeg, but used cayenne instead. Very good with freshly grated Parm... thanks!

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Nicolette

Cooking Level: Intermediate

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Reviewed: May 24, 2006

This is delicious. Exactly what I was looking for. Thanks.

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Robin C

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Feb. 11, 2006

I thought this recipes was okay. Ther is a thin line between the perfect amount and too much nutmeg and too much ruins it. I don't know if I will make this again.

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Tiffany

Cooking Level: Intermediate

Living In: Indiana, Pennsylvania, USA

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Reviewed: Jan. 28, 2006

Very good pasta sauce, next time we would use 2 teaspoons of ground pepper rather than a table spoon and I would recommend roasting a LARGE garlic bulb, as the garlic taste can be overpowered by the pepper. We added it to linguine with chicken and brocolli....delicious!

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SKTeece

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 23, 2006

i left out the peppercorns, and just used freshly ground pepper. It was really good, and really easy to make.

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Kalai82

Cooking Level: Expert

Home Town: Farmingdale, New York, USA

Living In: Fairview, Oregon, USA

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Reviewed: Jan. 20, 2006

Delicious! I tried finding a peppercorn sauce that tasted like one I had and at a restraunt and this sauce tasted even better! I know I will be making this sauce again!!!

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Krista L.

Cooking Level: Expert

Living In: Temecula, California, USA

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Reviewed: Dec. 29, 2005

Delicious sauce, made it last night. Added some extra spices to give the sauce a bit more bite.

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penguin506

Cooking Level: Expert

Living In: Mansfield, Ohio, USA

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Reviewed: Dec. 28, 2005

It was o.k. and really easy to make

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VEGEPUNKSTR

Cooking Level: Intermediate

Home Town: Shadow Hills, California, USA

Living In: Littleton, Colorado, USA

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Reviewed: Oct. 23, 2005

Made this last night topped with asiago cheese and some delicious crustini's. I found the sauce a bit bland and would have liked to of added shrimp and some bacon. A good recipe to learn a sauce from.

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Otter

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Reviewed: Aug. 8, 2005

This was delicious!! I added a little bit of water as the sauce got to thick. I also added some red crushed pepper to give it a kick. I will definitely make this again. Thanks!

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SANGITA13

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Reviewed: Jul. 26, 2005

What a delicious sauce! I didn't have any nutmeg, but it still turned out wonderful. I served it over linguine with some Cajun grilled chicken. A very versatile sauce...next time we'll try it with salmon.

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