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Default How do I get the lemon into lemon cream sauce?

On Sat, 11 Oct 2003 08:43:57 +0200, "jacqui{JB}"
> wrote:


> Milk, on the other hand -- and even half-and-half IME -- is much more
> prone to curdle than heavy cream.
>

Very true. You can boil heavy cream and it won't curdle.