I made this recipe a few days ago. At first, I hit some trouble because when I added the milk to the sauce, it completely curdled. I'm wondering if it was because the lemon juice and vinegar were already in there? I know the pan wasn't too hot, and the milk was not expired. So, I had to start again, but instead of milk I added some sour cream. Yogurt would have been my alternative of choice, but I did not have any. Second of all, this sauce could have used a lot less of the other seasonings, like the thyme. Thyme was very strong and it almost killed the dill flavor I love. Overall, it was good. I am a fan of sour dishes, but not bitter. So, next time, I will heat the milk in the sauce up slowly before I add the lemon juice. My husband absolutely loved it.
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I made this recipe a few days ago. At first, I hit some trouble because when I added the milk...