Reviewed: May 11, 2012

Wish I had this recipes years ago...just lovely with anything! Especially with italian meatballs over pasta...mmm!

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Reviewer:

qtpie

Reviewed: Feb. 1, 2012

Excellent!!! I doubled the recipe to use with a smoked salmon pasta. I omitted the bouillon and granules - but added salt, pepper, and blackened redfish seasoning. I also used real butter. Will use this again - was super quick and super easy!!!!!

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Reviewer:

Menwith Hill'er Back Home !!

Cooking Level: Intermediate

Reviewed: Jan. 15, 2012

Easy and versatile. As a vegetarian, used faux chicken bouillons, added a little parmesan and red pepper flakes to an artichoke, mushroom & walnut pasta, and it was a hit.

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Reviewer:

Zen JenGM

Reviewed: Jan. 8, 2012

This was super easy to make, I made it without the butter or chicken granules and just added some chicken stock. I also added two cloves of minced garlic to give it a bit of kick and the hubby loved it. Definitely a delicious go-to recipe when you have a little bit of time and nothing in the fridge!

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Reviewer:

IndigoCowgirl

Reviewed: Dec. 30, 2011

Really good. Sat lighter than a regular alfredo sauce, so I made this extra garlicky and used it instead. A little thin, but if you mix it in immediately after draining the pasta, the pasta will soak it up better.

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Reviewer:

amymarie

Cooking Level: Intermediate

Home Town: Duncan, British Columbia, Canada

Living In: Langley, British Columbia, Canada

Reviewed: Dec. 4, 2011

Quick and easy. I loved that it didn't require cream like so many other white sauces. I used a bouillon cube instead of the granules and I added parmesian cheese and garlic powder. Pretty good taste with the modifications made, would have been pretty bland without them. Also it didn't make enough for me, I like things really saucy.

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Reviewer:

Ash1106

Cooking Level: Intermediate

Reviewed: Nov. 29, 2011

simply delicious ! i love the flavor that the bouillon adds. per some other reviews - i also added about 3/4 c of cheddar cheese and some garlic. this is definitely going into regular rotation !!!

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Reviewer:

iapetus79

Cooking Level: Intermediate

Home Town: Huntington Station, New York, USA

Living In: Morristown, New Jersey, USA

Reviewed: Nov. 15, 2011

Just made this and it was delish. I used real butter, made a roux with the flour and added lemon juice and some mushrooms I sauteed with shallot and garlic in butter. I topped mine off with extra sharp white cheddar. Great recipe.

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Reviewer:

SH0NI

Cooking Level: Intermediate

Reviewed: Nov. 9, 2011

doubled the recipe, didn't use the 'buds', used 3 cups milk, 1 1/2 cups water. Added some minced garlic to the melted margarine and sauteed for bit before adding the flour, etc. EXCELLENT! My family 3 men, 1 teenager, and myself all loved it. Mixed it with bow-tie pasta.

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Reviewer:

Nicole

Cooking Level: Expert

Reviewed: Oct. 23, 2011

Delicious! I used 3 TBS butter and added about 3 cloves minced garlic, and used 3 bouillon cubes as suggested by another reviewer (did not have butter granules. ) I needed a light tasting sauce to top butternut squash ravioli. This was perfect! Loved it!

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