Reviewed: Oct. 15, 2009

Served this with wild mushroom flavored linguine. I did not use the lemon. This turned out delicious, but it was more runny than creamy. Also, I will cut back on the shallots next time, because they dominated the make up of this sauce. I will probably try this again. Good with French bread.

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MountainMouse

Cooking Level: Beginning

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Reviewed: Aug. 9, 2009

Loved this recipe, really easy to figure out, cooked it for about 5 friends after moving them into a new apartment. Didnt use as much garlic, but I did add fresh cut basil, oregano, and cilantro, added good color to the sauce and really boosted the flavor. I served it with penne, and sauteed red and orange peppers, red and green onions, and roma tomatoes, a really great way to do this for my vegetarian friends!

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JAMC

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Reviewed: May 10, 2009

Followed recipe exactly, minus the shallots and garlic. Never thickened and way too strong on the lemon.

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mabanero_pepper

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Reviewed: Mar. 24, 2009

I cut this recipe in half, and it was still fantastic. Be sure not to cook on too high of a heat or all your liquid will evaporate.

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MissKris

Cooking Level: Beginning

Living In: Ottawa, Ontario, Canada

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Reviewed: Jan. 28, 2009

This is one of my favorites! I added parm cheese to make it more of an alfredo sauce and it is sooo good!

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Jangel1569

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Reviewed: Dec. 18, 2008

very good for how i use it.....as a sauce to put my cracked crab into. Consequently, the lemon flavor is very appropriate and needs a less thick consistancy. Must use a dry wine, great to incorperate another herb or fish flavor but more than one is too much.

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braunsbrew

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Reviewed: Aug. 2, 2008

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

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 28, 2008

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.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 24, 2008

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.

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Allison

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Mar. 9, 2008

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.

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Kimberly

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 2, 2008

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!

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Crystal Jo

Cooking Level: Expert

Home Town: Ovid, Colorado, USA

Living In: Proctor, Colorado, USA

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Reviewed: Sep. 25, 2007

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.

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IndigoDelights

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Reviewed: Sep. 19, 2007

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.

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Ingrid

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2007

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!

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ee

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 16, 2007

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.

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Fintan

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Reviewed: Dec. 13, 2006

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.

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Poldweia

Cooking Level: Intermediate

Home Town: Northolt, Greater London, England, U.K.

Living In: Colchester, Essex, England, U.K.

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Reviewed: Oct. 20, 2006

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.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 13, 2006

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...

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Michelle-Ann

Cooking Level: Beginning

Home Town: Mineola, New York, USA

Living In: Hollywood, Florida, USA

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Reviewed: Nov. 4, 2005

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!

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