Reviewed: Mar. 9, 2008

Very creamy and not overpowering. It tastes like the sauce from one of my favorite restaurants. I poured it over rigatoni and also over poached salmon. Both dishes were awesome!

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Reviewer:

Stephanie

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Feb. 25, 2008

just tried this and it was easy and good! I used less Gorganzola as I only had about 2oz and I used Peccorino Parm cheese and I didnt have white wine so I used white rice wine. It was delish over asparagas and chicken!

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Reviewer:

beautifulgvb

Cooking Level: Intermediate

Reviewed: Feb. 20, 2008

It was just okay at best and we normal like gorgonzola but we were not impressed by this sauce.

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1 user found this review helpful

Reviewer:

Susie

Cooking Level: Expert

Living In: Midland, Texas, USA

Reviewed: Apr. 3, 2007

Really nice and the nutmeg adds that finishing touch. Won't use parm next time though...just to gorgonzola was good enough.

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8 users found this review helpful

Reviewer:

NURSEARS

Reviewed: Feb. 5, 2007

I made this sauce to put over pasta, and it was quite delicious!! Instead of nutmeg, I added some pesto, and it gave it more of an Italian flavor. Very good!

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33 users found this review helpful

Reviewer:

bayard-clark

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Flagstaff, Arizona, USA

Reviewed: Jan. 23, 2007

It was OK. As someone else mentioned, it did taste a little sour. I think I would use more permesan cheese and less gorgonzola next time. It could become a great sauce if you tweak a little.

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6 users found this review helpful

Reviewer:

Sammie

Reviewed: Jan. 18, 2007

I tried this last night it has wonderful flavor. I would certainly have it again.

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2 users found this review helpful

Reviewer:

pamela

Cooking Level: Expert

Reviewed: Oct. 9, 2006

We were not so crazy about this recipe. It tasted sort of pasty!

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3 users found this review helpful

Reviewer:

FatManWhoCooks

Cooking Level: Expert

Home Town: Scranton, North Dakota, USA

Living In: Tillamook, Oregon, USA

Reviewed: Aug. 14, 2006

Added garlic and chicken. Used less wine and less cream. Added a little corn starch to thicken the sauce and served with gnocchi. Very good.

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8 users found this review helpful

Reviewer:

spydog

Reviewed: Jul. 24, 2006

This was tasty, but I must not have cooked it down enough - it was pretty thin. Next time, I'll try to either cook it down more or use a little cornstarch or flour to thicken it more.

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2 users found this review helpful