Reviewed: Oct. 8, 2010

mmm, this didn't work for me. i don't know why :(

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Reviewer:

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Sep. 12, 2010

Great recipe but too much oil and sugar. I used 3 tbls and that was still too much. I will use this recipe again and will likely use 1-2 tbls oil, no sugar, and 1/3 cup of a semi-sweet wine. I might a seafood likie crab or scallops. All in all, this is a very good recipe. Oh, make sure that you add the wine first and the cream last...otherwise it separates a little.

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danandkrista

Reviewed: Jul. 20, 2010

This was a good recipe, I did add about 2tsp of grated parmesean cheese. I made homemade raviolis and served the sauce on top. I think it would be great with some lump crab meat over the pasta and then add the sauce on top. That is what I think was the missing ingredient.

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Luv2cook Saturdays

Cooking Level: Expert

Living In: Salem, New Jersey, USA

Reviewed: Jul. 13, 2010

Wonderful flavour. Tasted better the next day and also thickened.

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Reviewer:

Anne

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

Reviewed: Jun. 4, 2010

This was so good. For such a simple sauce it packed a lot of flavor. The only thing I didn't add was the green pepper because of personal preference and I'm not sure you even need it. I used a little less cream because that was what I had left and probably only used about 1/4 C of white wine. I poured it in until I got the desired consistency. Thanks for sharing. I will make this again.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Apr. 30, 2010

I followed the recipe exactly (the first time) - Heaven! This is the absolute BEST recipe I've found on allrecipes.com, and that is saying a LOT! I would eat it every night, if I could! Great for regular week-night meals, and fabulous for company. It has a spicy kick to it, which is really wonderful. After following the recipe once as-is, I found that the olive oil was way too much, and never stirred in completely... so now I cut it down to 2-3 TBLS. And I use fresh basil instead of dried. I'll also add some fresh chopped tomatoes if I have them. I can't say enough about this recipe... if you haven't tried it - make it tonight! It's better than I've had at any restaurant. The pride of my recipe-book!

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Reviewer:

mccool

Reviewed: Apr. 21, 2010

Scrumptious!

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panajane

Cooking Level: Beginning

Living In: Panama City, Panama Province, Panama

Reviewed: Apr. 18, 2010

With all the rave reviews, I'm a little surprised that we're not falling out of our chairs in delight with this recipe. I'll make this again, but next time I'll cut the wine and sugar in half - there was just too much tang with the sweetness and alcohol taste for our liking. (We used chardonnay, by the way.) I will re-review this recipe after I try that. By the way, I would say this only serves 2-3 as a main course. The recipe reads that it serves six, but I can only see that in side-dish proportions. UPDATE: The key to five stars is using a pinch of sugar , no wine, and a little less heavy cream (more like 4oz). MUCH better that way.

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Special K

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Evanston, Illinois, USA

Reviewed: Mar. 17, 2010

Good as a base. I will use this recipe to use up extra white wine in the future.

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Reviewer:

LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Malaga, Andalucia, Spain

Reviewed: Mar. 8, 2010

This sauce is incredible. Honestly, I made this for my boyfriend, who usually hates everything prepared in a creamy sauce, and even he was impressed! I am a big fan of rose sauce in general myself, and was so impressed with the base of this sauce I almost didn't want to add the cream in. I would recommend this to recipe to everyone, especially someone on the fence about rose sauce - this will likely win them over.

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