I didn't like this sauce at all. It needs flavor and less wine.

I first found this recipe on this site in 2002, and made the dish for my then boyfriend, and now husband. It's still a regular on my home menu. I made some initial changes, which perfected the recipe for us and which I've kept all these years: 1) I omit the lemon juice altogether 2) I add about 1/4 cup chopped parsley which adds beautiful color, scent and a slight lemony flavor that makes up for the missing lemon juice and 3) I always saute shrimp or chicken in the pan with garlic and olive oil FIRST, then spoon it onto a dish and set aside, before using the same pan to make the sauce. This will add a lot of flavor to the sauce. Then after the sauce is made, add back the shrimp/chicken along with cooked pasta, mix and then dish up and serve. GREAT!

My 2nd time making it I decided to use a larger pan so there was more surface for evaporation. This unfortunately meant the wine almost completely evaporated, but mixing it in w/the cream did make for an incredible flavour. I also doubled the amount of cream b/c of the lack of wine left in the pan. Fabulous.

This was a good base but needed a few changes. Only used 2 tablespoons of lemon juice. Any more would have made the sauce too tart. Once the cream was added I reduced it for about 10mins as I like a thick sauce. Served it with some Veal Ravioli.

I've used this recipe a number of times as a foundation; I then add in mushrooms, sundried tomatoes and chunks of sauted chicken and serve over pasta. Delicious...Thanks for a great sauce.

This was AMAZING! I had a bottle of white wine that I friend left at my house that I had nothing to do with. This was the first wine sauce I have ever tried to make. My family was very happy with it!

The flavor, in my opinion, was great. However, when following the recipe it ended up quite water-y. I would probably add something to thicken it. I actually used about 3/4 of the lemon and it worked very well. I also love the small ringlets that you can cut the shallots into.

I thought the sauce was a little sour, but that's maybe because of the white wine, that I used. Next time I will be more careful when adding the lemon juice. I would suggest adding smoked salmon, fresh basil or bacon to the sauce.

I just made this as a pizza sauce over a whole wheat crust with mozzarella, proscuitto, roasted eggplant, and tomato. It was fantastic! Definitely use half the lemon juice (maybe quarter depending on your taste). Use a good white wine--one you would actually want to drink. And don't add the cream until the wine is almost entirely evaporated. Thanks for this recipe!

The base for a good meal is there but the lemon destroys an otherwise good recipe. Possibly exchange the lemon juice for s small amount of zest or leave it out entirely.

An absolutely great basis really for your own recipes. For example try adding bacon when frying the garlic. My only complaint was that it was too runny. So I'll use slightly less wine next time. But it's definitely a keeper.

Good recipe. Did use less lemon (just do it to your own personal preference) and added more fresh minced garlic per the other reviews. I also didn't bother with having the heavy whipping cream at room temperature.

EXCELLENT! When I prepared this for my grandmother-in-law who is a VERY Picky eater- she said" this is delicious- restuarant quality" We just love this sauce...

This really is good... but you have to do some work first! Less lemon is RIGHT! I started with a tablespoon and worked up, finally ending at about 2 1/2 T. I think it would have been too much otherwise. Also, I never cook with real onion - I used dried minced onion and it worked great. The description on this said it's thick and creamy, which wasn't the case with mine, but it worked out fine. We made this fantastic by using it to top lightly breaded chicken, then served it alongside linguine alfredo. The lemon and alfredo blend together beautifully... there's a chain restaurant I used to go to in NC called Ragazzi's, and they have a dish called Chicken Limonata, and this is a lot like it. SUPERB!

It didn't taste right... I would suggest trying it without the lemon first to see if it is better that way.

Too Much Lemon, not thick enough, not enough garlic, and not "creamy". You may also want to chop the shallots. I ended up having to doctor the sauce quite a bit to even get it close to tasting ok. I used it with the basil pasta recipe that is on this site, and the contrast between the green pasta, and the white sauce was nice, but don't waste your time. The white pepper also isn't the best idea. Cracked black pepper worked better. Overall, I was sad that I wasted a half bottle of wine on this sauce when my dinner guests and I could have sipped it with a good sauce.