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Will heavy cream curdle my scampi sauce - need answer quickly, please!

j
jacquelyncoffey Feb 14, 2010 01:33 PM

I'm making shrimp scampi, but I want a little creaminess to it. The only acidic ingredients are two tablespoons of fresh lemon juice and one tablespoon of dry vermouth, along, of course with butter and garlic, parsley etc. Will adding a splash of heavy cream curdle it? - Thanks!

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  1. phofiend RE: jacquelyncoffey Feb 14, 2010 02:16 PM

    It shouldn't be a problem. The high fat content of the heavy cream will prevent curdling.

    1. monavano RE: jacquelyncoffey Feb 14, 2010 02:25 PM

      Don't bring it to a boil after adding the cream. Boiling can "break" the sauce.

      1. a
        appycamper RE: jacquelyncoffey Feb 14, 2010 02:33 PM

        no problem. i make lemon cream sauce frequently. add a little zest, too, for a bit more wow.

        1. j
          jacquelyncoffey RE: jacquelyncoffey Feb 14, 2010 02:42 PM

          Thank you to everyone, I didn't think it would, but I wasn't completely sure - thanks for confirming - I'm looking forward to a great meal :-)!

          1. c
            cinnamon girl RE: jacquelyncoffey Feb 14, 2010 04:01 PM

            if it's heavy cream it won't curdle AND you can boil it. That's how they reduce cream sauces. Have done this dozens of times. No curdling.

            2 Replies
            1. re: cinnamon girl
              monavano RE: cinnamon girl Feb 14, 2010 04:08 PM

              Even in the presence of acids?

              1. re: monavano
                c
                cinnamon girl RE: monavano Feb 14, 2010 04:31 PM

                Not if it's full fat. Anything less, definitely. Think of lemon-creams (savoury or sweet) or creamy tomato on pasta. I've put cream in a pasta dish with tomato, wine and red wine vinegar to round out the acidity a bit. I've deglazed the chicken pan with white wine and lemon juice, poured in cream and reduced it down. Silky smooth - no curdling.

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