Reviewer:

Reviewed: May 7, 2011

this was fantastic ! I was looking for a really cheesy, creamy sauce & this turned out to be it...I didn't have any brandy, so I used a slug of beer & I added a few sliced mushrooms but other than that, I did it as is & thought it was lovely !!! :-)

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3 users found this review helpful

Reviewer:

cook'Iz

Reviewed: Aug. 21, 2009

As a blue cheese lover I thought this sauce was wonderful. It went so well with my steak (and over my potatoes!).

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2 users found this review helpful

Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: Apr. 18, 2009

I feel like the sauce needed a little *something* to kick it up a bit. I ended up overseasoning the steaks in an attempt to compensate for the sauce - not a good idea.

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3 users found this review helpful

Reviewer:

Holly

Cooking Level: Expert

Reviewed: Dec. 21, 2008

Fantastic! I also cooked some sliced mushrooms in the pan before adding the sauce ingredients. The mushrooms add a lot to the flavor and the texture. A splash of red wine is nice, too! Thanks!

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4 users found this review helpful

Reviewer:

Karen

Cooking Level: Expert

Reviewed: Nov. 24, 2008

This was a very flavorful sauce. I used Jim Beam whiskey instead of Brandy and seasoned the steaks with steak seasoning pepper. Very good recipe!

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2 users found this review helpful

Reviewer:

bub6958

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Sep. 17, 2008

Excellent sauce. It also goes well over asparagus. I used half and half instead of heavy cream. I would make it again.

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Reviewer:

PattiP

Cooking Level: Expert

Reviewed: May 12, 2008

This is one of my husband's favorite recipes... he says it's why he married me :) I love it too.... it's excellent and not that difficult to make, good for company

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Reviewer:

ETAINL

Reviewed: Feb. 21, 2007

This recipe was better than I expected & actually turned out quite well. I added a ½ tsp. of minced garlic (in the jar) and added it to the brandy mixture. I used blue cheese instead of Roquefort. Served with buttered egg-noodles. Thanks for the recipe!

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1 user found this review helpful