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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Lisa H

Cooking Level: Expert

Living In: Austin, Texas, USA

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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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PUDDIN7584

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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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~*~Ana B.ee~*~

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Rodenbach, Rheinland-Pfalz, Germany

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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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havenhatch

Cooking Level: Intermediate

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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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AEZEPP

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ellicott City, Maryland, USA

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Reviewed: May 8, 2007

The Tarragon overpowered the whole sauce. I will try it again maybe with dill.

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Natalie E

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Reviewed: Apr. 8, 2007

Didn't turn out as good as I thought.

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maryannejan

Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

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Reviewed: Apr. 7, 2007

Very good on both fish and chicken. Thanks for the recipe.

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Sue

Cooking Level: Intermediate

Living In: Randolph, New Jersey, USA

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Reviewed: Mar. 27, 2007

I've made this SEVERAL times now. We've made it with whitefish and chicken. My husband loves it!

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Skelly

Cooking Level: Expert

Living In: Clarkston, Michigan, USA

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Reviewed: Aug. 19, 2006

This is a really great sauce. I used it over fresh pan seared tilapia fillets and I was very pleased. The ingredients in the sauce really enhance to flavor of the fish. It was also very easy to make. Definitely a keeper for me. Thanks for sharing.

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LACMOORE

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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Reviewed: Aug. 9, 2006

I used RealLemon instead of a juiced lemon, and it was a little overwhelming. I blame this on the conversion listed on that bottle though. I was able to fix this by adding flour and heavy cream

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rayandshy

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2006

Excellent Sauce for on fresh trout!! Even my husband loved it!!! Great recipe and easy to make!!

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Cowgirl

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Reviewed: Jun. 7, 2006

This was very good. I didn't have shallots, so used onion, and didn't have fresh parsley, so used dried. The kids complained that it needed more flavor, but I think it was because of my substitutions. I do think that I might go a little heavier on the garlic and tarragon next time. When I added the parsley, I also added raw, peeled and deveined shrimp and stirred to coat. When the shrimp was cooked, I poured everything over a bowl of thin spaghetti, tossed and served. Even though the kids made that initial comment, I did notice that there were no leftovers, and that is my gauge of a good recipe!

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Luv2Cook501

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Reviewed: Mar. 27, 2006

I made this last night, unfortunatley we didn't eat dinner last night - so I put it in the fridge for tonight. This was spectacular!!!! 5 STARS!!! I made it with sauteed chicken breasts and linguine. Absolutely wonderful, this will go into my Favorite Sauces catagory! I doubled the recipe so I had enough to coat the 3 chicken breasts and the pasta and it was wonderful!! Great recipe, this should not be labeled as just a seafood sauce, because it was excellent on chicken and pasta!! THANK YOU!!!

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