On Fri, 10 Oct 2003 03:57:05 GMT, "Adam Schwartz"
wrote:

"Scott Taylor" wrote

"Adam Schwartz" wrote
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.

I didn't have a lemon, just lemon juice.

Not that I've tried it, but I would suggest the addition of flour.
I.e., make a white sauce with cream before adding lemon juice. A brief
Google shows either grated lemon peel flavoring cream, or a sauce made
with some kind of starch.