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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Burnt Toast

Home Town: Saint Louis, Missouri, USA

Living In: Affton, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2006

delicious and simple.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

baby girl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

NLAMBERT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
5 users found this review helpful