Reviewed: Jan. 3, 2005

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.

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SEANMWALLS

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Reviewed: Dec. 28, 2004

I agree with using less lemon - I hadn't read the reviews beforehand and used 3/4 of a lemon (it's what I had), and it was too lemony. I didn't have shallots, so I used chinese chives and added a premix of 1 Tbsp of cornstarch mixed with 2 Tbsp of water after stirring in the cream to thicken up the sauce (I only had heavy whipping cream on hand). I used it over pasta and it came out nicely (except for the lemoniness, which I'll change next time).

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DVDIVA

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Reviewed: Jul. 24, 2004

This recipe is good but only used 1/4-1/2 of a lemon a whole lemon over powers it and make the sauce taste like one big lemon.

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BLONDIE51689

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Reviewed: Jun. 13, 2004

Followed this recipe exactly and the flavor was good but the consistency wasn't the best. Be sure to constantly watch the sauce because the wine reduces super fast - I moved away from the pan and when I returned the shallots were almost ready to burn! But the flavor was excellent, and I'll probably try this recipe again with a constant eye on the pan.

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JUNATHENA

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Reviewed: Feb. 3, 2004

This is a delicious sauce -- phenomenal actually! I did not give it 4 stars, however, because it lacks a precise measurement for teh lemon juice -- start with 1 tablespoon and then increase to taste. I failed to do this this first time I made the sauce and added sugar to taste to compensate for the tartness.

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FLOWERGARDEN

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Reviewed: Jan. 27, 2004

I agree with others that say it is a bit sour. I used half the amount of lemon it asked for and next time I will use even less maybe a couple of teaspoons. Other than that it was excellent and so easy to make!

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T24JS

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Reviewed: Jan. 15, 2004

I found that the shallots over powered the garlic, and the lemon left the sauce bitter and the sauce was thinner than I had anticipated. I think I could be good with a lot less lemon, a bit less wine and a little thickening. I think it just lacks a little balance.

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KAZEQTIP

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Reviewed: Feb. 3, 2003

The taste is superb but it came out a lot thinner than what I had expected.

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TALKING2FEATHERS

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Reviewed: Dec. 15, 2002

Excellent flavored sauce. I didn't have a lemon, so I used 2t of bottled lemon juice. This sauce really tasted good over scallops and chicken breast. Thanks for sharing.

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MAGGIE MCGUIRE

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Reviewed: Jul. 9, 2002

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!

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CHI BA

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Reviewed: Mar. 30, 2002

I followed the recipe with the exception of two things: after adding the wine to the shallots and garlic and boiling to reduce it, I strained the liquid, then added the cream; also, I thought that the shallots, garlic and wine added enough piquancy to the sauce, so I left out the lemon juice. I plan to serve this with roast lamb at Easter dinner. This is a delicious sauce and I'm filing the recipe among my other favorites. Many thanks to Claire for her recipe and inspiration.

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ELIZABETH G

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Reviewed: Jan. 23, 2002

From reading the reviews that others had posted, one would gather that these were submitted my inexperienced members...milk? (8^D) I tried your recipe, and my friends and I were extremely pleased with the results. Not too difficult; not too time consuming. The cream came out very rich and flavorful, and I believe that by estimating the amounts of wine, garlic and lemon juice, I was able to achieve a wonderful balance. (I try to use recipes as a foundation for creation rather than direct instruction - this allows me to experience how different amounts of ingredients will effect the end result and to adjust for different tastes geographically...) Thank you for providing a wonderful foundation for a memorable dinner with my closest friends.

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PSIL0CYBN

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Reviewed: Dec. 28, 2001

To truckerdoo--the sauce curdled because you used milk and not heavy cream as the recipe indicates. There is not enough fat in milk to keep the sauce from breaking. If you're trying to make the recipe lower in fat you'd need to experiment with a combination of heavy cream and milk to keep the sauce from breaking.

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CSANDST1

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Reviewed: Oct. 19, 2001

This was the pitts! The wine made it awfully sour, and when I added the milk, it curdled terribly. Perhaps I did something wrong, but I tried three times (wasted a whole bunch of ingredients) and in the end just had to go with an entirely different recipe. Plus, this yielded SO much sauce that it was more like alfredo soup than sauce.

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TRUCKERDOO

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Reviewed: Oct. 2, 2001

Quite tasty. Although next time I will cut the lemon in half. I found it a little overpowering for my taste. I also added a tbs of flour to the sauce, as I found that it didn't thicken at all. Other then that it was quite good. Will make again :)

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