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Very good! My grocery store didn't have chervil so I used parsley and tarragon. The tarragon and sour cream were the dominant flavors in a very gourmet mac and cheese. I agree with others that the egg yolk at the end isn't really necessary. When I see chervil for sale, I'm going to make this again!

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FLKeysJen September 03, 2012

I did not have chervil, so substituted parsley and a basil (half and half), and s suggested cut the mozarella back and added romano cheese as well.
This sauce was served with chicken and ricotta pasta, the sauce seemed a little thick, so I added some of the pasta water into the sauce, which worked brilliantly! I topped with snippped chives and parmesan...........Delicious!
DH and I both enjoyed this sauce added to our our pasta Karen.
Thanks so much.

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Tisme December 11, 2011

I made the full recipe and got 2 1/3 cups of sauce and we only used about 3/4 cup between 4 over our corned beef and steamed vegetables and mashed potatoes and I only had 5ounces of mozzarella and just used that and fresh chervil from the garden (3 teaspoons of finecly chopped chervil) but the mozzarella was overpowering though the chervil did just come through on the palate later so for personal tastes would cut way back on the mozzarella and for 4 of us a 1/2 recipe would be plenty but then again could depend on how you are serving it. Thank you Karen Elizabeth, made for Make My Recipe - Edition 16.

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I'mPat November 18, 2011

I whipped up some gnocchi from some leftover mashed potatoes just so I could review this for PAC Fall 2011. I also didn't have chervil on hand so I subbed parsley and it was a hit. I have 5 kids and a sometimes picky hubby and everyone ate it up. My bf was over and tasted it and wants the recipe too!

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Jo Coburn October 12, 2011

AWESOME and so easy! I actually skipped the egg yolks at the end and added 1/2 cup of heavy cream. I also subbed the chervil for some Greek seasoning. This is going to be amazing on top of our gnocchi tonight :)

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JanuaryBride February 11, 2010

Mmm, Karen, what a lovely cheesy sauce! I found it had a very nice tangy flavour and a perfect creamy consistency. The mozzarella made it somewhat different from other cheese sauces I have tried. What a yummy alternative! I didnt have any chervil available and neither parsley or tarragon (the supermarkets were empty) and so I used fresh red basil from my own little plant. It was a really nice addition I thought. Everything came together quickly and smoothly and was great on our pasta! :) THANKS SO MUCH for sharing this wonderful recipe with us! Made and reviewes for Veggie Swap #16 Novembre 09.

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Lalaloula November 27, 2009

A lovely cheese sauce recipe Karen, and great for me as I have TONS of chervil in the garden! It really is a French herb! I use it in nearly all of my cooking and love it's aniseed flavour. I did not add my chervil to the sauce as it loses its flavour, but garnished the pasta and sauce with fronds of it, as well as cut some over the top at the end. I used this sauce with tortellini and left the egg yolk out too, but the cheese was more than enough to thicken it. Made for make my recipe #9 in the Oz/Kiwi forum, merci encore Karen. FT:-)

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French Tart November 23, 2009
Fresh Herb and Cheese Sauce