If you fry some mushrooms and onions and then add some elmlea and a little Drambuie it makes a delicious sauce for breaded pork fillets. Just remember to add lots of black pepper.
any cream generally tends to curdle if you add it to anything that is already cooking. I find if you mix cream in with cold ingredients and then warm them up together it never curdles.
Which Elmlea cream are you talking about ? alternative to single or double ? light or not ? Will 'light single Elmlea' thicken enough when heating to make a good sauce ?
Which Elmlea cream are you talking about ? Alternative to single or double ? Light or not ? Will "light single elmlea" thicken enough when heating to make a good sauce ?