297273 Sat May 29 10:46:21 -0700 2004 2 27 General Chowhounding Topics 0 1639893 I'd like to test a new recipe before serving to friends about a week from now. If I make a sauce using ultra-pasteurized cream with a pull date 3 weeks in the future, could I keep the sauce under refrigeration for that length of time? The sauce in question is a shrimp bbq sauce from Emeril; soy sauce, worcestershire, tomato sauce, lemon juice, brown sugar simmered and then added to cream that has been simmered until slightly thickened. (And if anyone has an opinion on this sauce, it'd be appreciated. I've done it up to adding the cream and it's pretty salty - will the cream tone this down?) Thanks! Sat May 29 10:46:21 -0700 2004 0 James 1 1639901 The cream will definitely tone the saltiness down. It depends on how much cream is in the sauce. If it's more than a few tablespoons, I'd wait and add fresh at the end, closer to serving time. Sat May 29 13:41:12 -0700 2004 1639893 0 sohocheese 1 1639909 Anything made where lemon juice is an important flavor component (as opposed to merely an acidulator, for example) should be made the same day as use, or no earlier than the night before; the prime flavor of fresh lemon juice has a very short half life. Ultrapasteurized cream merely can be kept a long time before opening; it's supposed to be used within a week of opening. So I would advise against your idea. Sat May 29 15:46:22 -0700 2004 1639893 0 Karl S.