Reviewed: Mar. 20, 2011

As written this sauce is only about 3 stars. Ater reviewing what others had said I altered the recipe and I feel it elevates the sauce to possibly even 5 stars. The sheer ease of making the sauce and the ingredients makes this a winner. I skipped the whole roux making and did as follows. I sauteed the shallots in butter and added about 2 cloves of garlic. Added the wine and reduced it by about half. Mixed a few tablespoons of flour into the fat free half and half (didn't use heavy cream no need for Xtra fat) and poured the mixture into the saute pan. Cooked it a few more minutes until it thickened. Do not boil. Just simmer. I added fresh chopped parsley at the very end. Didn't use thyme b/c I thought it might interfere with the lobster raviolis I was using. Very easy sauce and good for practically anytype of light seafood such as sea bass, tilapia and even shrimp. Thanks for sharing. Will use this recipe again.

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Reviewer:

paslea1987

Cooking Level: Expert

Reviewed: Jun. 29, 2010

I made this for dinner tonight and thought it turned out yummy! I used a gewurztraminer and the flavor was a little off, but ended up tasting GREAT with salmon. I also didnt have shallots so I used diced garlic and some onion powder.

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Reviewer:

The_Sexy_Spork

Cooking Level: Professional

Reviewed: Jul. 27, 2009

Okay, this had a very nice flavor, but I found the directions to be just a bit weird. First of all, why did I have to make so much roux when I only needed two or three tablespoons? And after adding the roux and thickening the sauce, why did it say to cook five more minutes to eliminate the starchy taste, when I already did that by cooking the roux until it was brown to begin with? It's a nice sauce, but I think this recipe needs some serious editing.

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Reviewer:

Burnt Toast

Home Town: Saint Louis, Missouri, USA

Living In: Affton, Missouri, USA

Reviewed: Sep. 16, 2006

delicious and simple.

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Reviewer:

baby girl

Reviewed: Nov. 8, 2004

I love this recipe. I made a rolled chicken breast stuffed with sundried tamatoes, proscuitto, spinach leaves, and feta cheese. I used this sauce to top it off.

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Reviewer:

NLAMBERT

Reviewed: Apr. 25, 2004

This sauce tasted fantastic, however it is not a quick one. It took me almost half an hour and my fish was cooked well before that. Now I know, I can plan better. Excellent flavour though.

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6 users found this review helpful