Reviewed: Nov. 2, 2009

Absolutely excellent. I substituted chicken stock for the fish stock and left out the Scotch and it was still amazing. You can almost have this on the table in the time it takes to boil water and cook the pasta.

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Reviewer:

patriotizm

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Reviewed: Jun. 18, 2009

Scotch and heavy cream. Separately, they are two of my favorite liquids. Together, they are the most amazing cream sauce my tongue has ever met. Thank you, Emma Jay. Thank you.

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Carolyn

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Reviewed: Dec. 16, 2008

I had to substitute several items that I did not have on hand but it still turned out great - I sure it is wonderful when you follow the recepie exactly! I used half & half instead of cream, chicken broth instead of fish stock and Worchestershire instead of the scotch. I will definitely try it again with all the real ingredients next time!

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Chrystal_B

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 18, 2008

Delicious!

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richelle

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Reviewed: Aug. 12, 2008

Excellent recipe - the flavour of the sauce was delicious. I used Lox and it was great.

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Claire S.

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Reviewed: Jun. 7, 2008

I tried substituting half and half the first time, but it made the sauce a bit runny as I expected. Wonderful taste especially when I followed the recipe. My only problem was getting the whisky to flame. I have found that the sauce tastes best when made with a reisling, though using your favorite white wine is probably the best bet.

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Belkins

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Reviewed: Mar. 20, 2007

Reminded me of when my dad added a can of tuna to our macaroni and cheese. Not good.

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Mar. 14, 2007

This was fabulous. Impressed the pants off my dinner guests. I'm definitely keeping this recipe.

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KRISTINE1C

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Reviewed: Dec. 27, 2006

Wonderful flavours in this recipe - definitely restaurant quality. Suitable for those dinner occassions when you want to make an impression without having to do too much perparation or spend a longer time cooking. The only change I made was to add some cornflour to thicken the sauce. This is going into my 'very special recipes' folder. :)

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Reviewer:

rua

Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Jan. 24, 2006

Am lost for words to describe quite how good this was. Let's just say that 2 adults behaved like kids and actually licked the plates so as not to miss any. One small thing - couldn't get the sauce quite thick enough, so just added a little cornstarch with no detriment to flavour. Many thanks for the recipe.

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