Reviewed: May 16, 2002

When I tried this recipe it tasted chalking and flour-ey !!! I would suggest that no one use this and that if you do try it, you use LESS flour.

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60 users found this review helpful

Reviewer:

LILLIANWHOTMAIL

Reviewed: May 31, 2005

I used this as a base for white sauce for peas. I suggest adding some sugar for a little flavor. Maybe garlic, parsley etc. It has no taste but can be used as a base and then add what you want to make it taste like something other then flour.

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15 users found this review helpful

Reviewer:

PATTISCHOOR

Cooking Level: Expert

Reviewed: Dec. 5, 2005

I used this as a base for my cream sauce, adding some garlic, salt, pepper, and italian spice for flavour. It turned out quite well but I would use a little less flour next time.

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12 users found this review helpful

Reviewer:

NICOLEALINE

Cooking Level: Intermediate

Home Town: Chatham, Ontario, Canada

Living In: Windsor, Ontario, Canada

Reviewed: Dec. 25, 2005

This started too flour-ee. We used half & half with regular white flour, doubling the amount of dairy with the prescribed amount of flour and it turned out fine. Then we added salt, lots of pepper and 6 cloves of garlic in a 4 serving recipe. Yum. 2 star recipe starting but but it's a 4 1/2 star recipe with these changes :-D

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36 users found this review helpful

Reviewer:

jamieq

Reviewed: Mar. 24, 2006

There is an easy fix to this recipe. Uncooked flour will taste like raw flour. To correctly make this sauce (called a roux) you must first cook your flour in a couple of tablespoons of butter or oil. Heat the butter in a saucepan on low heat, being careful not to burn. Stir in flour until a paste is formed. THEN add liquid ingredients gradually, stirring constantly over low heat until smooth and desired consitency.

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275 users found this review helpful

Reviewer:

tlynnball

Reviewed: Oct. 17, 2007

I halved the recipe (didn't know if it would keep) and it didn't turn out well at all. In the end, I used 1 cup of cream, salt and pepper, some garlic and corn starch to thicken. This way turned out better than the directions.

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5 users found this review helpful

Reviewer:

Nancy H.

Cooking Level: Expert

Home Town: St. John's, Newfoundland, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 18, 2008

This definitely has potential but I couldn't put my finger on it. I wish I would have read the reviews before ruining my heavy cream [expensive stuff!]. I cut this recipe down to serve 2 and still it came out too thick. Definitely should have used less flour! I ended up having to add dill & garlic to spruce it up. I am not sure if I want to attempt this recipe again but I am sure it could be fixed.

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10 users found this review helpful

Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: Nov. 24, 2008

I tried it with chicken breasts and served it on top of pasta it was pretty good it depends I guess how you spice it up and what pasta you may use. I used reg. spaghetti but you can use fettucine, or linguini,or like pastas that really hold up to a good sauce such as this.

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6 users found this review helpful

Reviewer:

wonton

Reviewed: Dec. 11, 2010

This is perfect for low fat diets!!!! Try Land-O-Lakes fat free cream and also try a 1/4 cup of orange juice instead of the lemon. Add or remove flour ammount for consistancy. On a healther note: use skim milk instead of any type of cream! Tastes the same with less fat.

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8 users found this review helpful

Reviewer:

Jennifer

Reviewed: Dec. 2, 2011

I ended up adding a lot of garlic to it, making it into a garlic cream sauce out of it. The amount of garlic varies for the dish you're using for. For just plain pasta, I usually end up using 2-3 cloves. But obviously it depends on the person. It made a very good base for a garlic sauce.

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2 users found this review helpful