Reviewed: Sep. 16, 2011

Delicious... substituted fresh thyme for the tarragon and served over oven baked Alaskan Cod on a bed of fresh mixed greens.

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Reviewer:

David

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Reviewed: Jun. 30, 2011

I put this on Lobster ravioli and it wasn't good on that, but I can see where it might be much better on fish.

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Reviewer:

BONF

Reviewed: Feb. 16, 2011

We really enjoyed this sauce. I made it exactly as to the specifications with the exception of using only a scant teaspoon of the tarragon. After I finished it and tasted it, I decided to add one tablespoon of heavy cream to cut down the acidity for my husband. He loved every bite he took. I used chicken tenders cooked in olive oil with a touch of butter for this meal, and we have enough left over for a sandwich today. I'll take part of the sauce and mix it with the mayo for the sandwich. We can hardly wait! I can see why this would be perfect for a porous white fish because the flavors would seep into it so perfectly. Next time! I'm glad I pulled this recipe from my oldest entry page of my recipe box (a challenge from mis7up, a Recipe Buzzer). UPDATE: We did have a delicious sandwich using the leftovers today. This fits our definition of delicious. I understand that others may not like the taste of tarragon, but YUM!

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Reviewer:

Marianne

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jan. 27, 2011

I completely agree with Natalie E -the tarragon in this sauce totally overpowered and ruined it. None of the three people in my house that ate it liked it. (In fact, everyone disliked it a lot) I even went back to make sure I prepared it properly and didn't leave out any ingredients I was so disappointed in the way it came out and I had not made any mistakes. I served this over a white fish as suggested. I will definitely not use this recipe again and do not recommend it. Perhaps if someone really loves tarragon and just wants a sauce that taste like that, they would like it?

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Reviewer:

stephanieforrer

Reviewed: May 18, 2010

This is delicious! I doubled it to have enough to pour over the pound of linguine i'd made with clams...really complemented the meal! Thanks! :)

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4 users found this review helpful

Reviewer:

eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

Reviewed: Nov. 21, 2009

Great basic recipe for chicken, fish or pasta. This is a staple for me. You can add other herbs and spices to suite whatever you are using this recipe for.

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Reviewer:

Lisa H

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Aug. 13, 2009

The sauce was ok but strongly disliked by one of my roommates and the other said it was good...so mixed reviews in my house. I will give it another try considering this was my first run at the recipe.

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Reviewer:

PUDDIN7584

Reviewed: Mar. 18, 2009

This sauce was ok, it tasted good and was quick to put together, but I was looking for a creamier sauce ... I prefer when it sticks a little better to the fish instead of just pooling around it.

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6 users found this review helpful

Reviewer:

Ana B.ee

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rapid City, South Dakota, USA

Reviewed: May 17, 2008

This was excellent! I simmered it longer than the instructions said, and also added baby shrimp to this. Poured it over asparagus, and would be great with pasta and some sliced black olives! Olive Garden has a dish very similar called shrimp scampi.

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Reviewer:

havenhatch

Cooking Level: Intermediate

Reviewed: Jan. 23, 2008

The flavors in this sauce were wonderful, very savory and tangy. We loved it over chicken tenderloins and wild rice. I did add some flour and heavy cream to it, but it really wasn't necessary. Would be just as delicious without the extra calories.

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11 users found this review helpful