"Scott Taylor" > wrote in message
ink.net...
>
> "Adam Schwartz" > wrote in message
> news:I8mhb.76819$%h1.65723@sccrnsc02...
> > I needed to make a quick dinner tonight, and I had some chicken,
some
> > milk, lemon juice and capers. I know this isn't the right way to make
> > anything, but it's all I had to work with. So i tried to make a lemon
> cream
> > sauce. I know lemon will curdle milk, so I read some recipes to figure
> out
> > how to add the lemon to the cream. Most said simmer the cream with
> butter,
> > then add the lemon juice off heat. I thought that when making a sauce
> with
> > cream and butter, you need to whisk the butter in off heat so it won't
> > seperate. I tried simmering the milk with butter and then adding the
> lemon
> > juice, but it curdled. I tried simmerring the cream, then addin the
lemon
> > juie and butter off heat, but it curdled. By then I was out of time.
Now
> i
> > want to know, what's the right way to add lemon to cream?
>
> You might want to try eliminating the lemon juice and just stirring grated
> lemon peel into your sauce, to taste. Voila, no worries about curdling.
>
> -Scott
>
I didn't have a lemon, just lemon juice.