Reviewed: Apr. 11, 2012

I tried this sauce and followed directions and the sauce ended up very thin.

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godchick1188

Reviewed: Feb. 27, 2012

This is a beautiful cream sauce. We really loved it.

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Cheffster

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

Reviewed: May 26, 2011

this was a hit with me and my hubby..the kids not so much but what do they know. the only thing i'd change was the amount im gonna double it nxt time. I added chicken breast to. yummy

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melarizona

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

Reviewed: Jan. 19, 2011

sooo yummy! I have made this over and over and it always turns out yummy. I didnt have any shallots last time, so I made it with red onions... i think it was even better.

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Reviewer:

Beta

Reviewed: Nov. 3, 2010

I would have given it 2 stars but I must have done something wrong, so am giving 3. It sounded like it would be very good, but mine ended up just tasting like heavy cream.

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rbartling

Reviewed: Oct. 8, 2010

soo very very good over porkchops and linguine

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leanne

Reviewed: Aug. 20, 2010

Unless you're cooking for two, I recommend doubling this recipe. And as others, I also only used half the amount of lemon.

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Terri Lynn

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Aug. 18, 2010

I had to make emergency alterations to this recipe, which I made tonight. My heavy cream went BAD so I used ladle full of spaghetti water, whole milk + melted butter for the final step and then stirred in 2 tsps white flour to thicken it up. I also added a can of drained mushrooms and a bunch of finely shopped fresh italian parsley. Topped with parmesan and it was GREAT. Horribly fattening no doubt but it was a big hit. I'd make this again no question. OH, also I used cracked black pepper instead of white to add a bit of color as well.

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Reviewer:

DJH

Reviewed: Feb. 19, 2010

This was very nice. I didn't have shallots, so used onion and I added fresh chopped tomatoes and slices of leftover brats at the very end. Everyone loved it.

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Reviewer:

goodeatins

Reviewed: Feb. 16, 2010

MUCH too much lemon juice, and I'm a lemon-lover. The sauce was just sour from all the lemon juice. I was expecting a nice creamy wine-tasting sauce, but what I got was a runny, sour-tasting sauce. I do not recommend making this as written.

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