tag:blogger.com,1999:blog-4481664738599954770.post4080688762868725866..comments2023-06-06T09:36:35.908-05:00Comments on Cook a Book: Fettucini and Shrimp with Tarragon Cream SauceAnonymoushttp://www.blogger.com/profile/15712187933009528010noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4481664738599954770.post-46294651859841971962011-03-08T23:55:37.555-06:002011-03-08T23:55:37.555-06:00It looks very good, my girlfriend would love it. ...It looks very good, my girlfriend would love it. <br /><br />The next time you make it, instead of using heavy cream (which I assume is 36%), use table cream (which is 18%) and beat the sauce with an egg beater, that should thicken it up. <br /><br />Or, split the cream in half, do 1/2 cup cream and 1/2 cup 14% MF sour cream and simply whisk it up well and make sure that the creams are blended. It will wind up being much, much thicker. Plus the sour cream gives it an almost cheese-like flavour; obviously you're going change the taste, but it might be well worth it.Nathan Chttps://www.blogger.com/profile/13551181379001738542noreply@blogger.comtag:blogger.com,1999:blog-4481664738599954770.post-50611512042858707842011-03-08T07:00:51.854-06:002011-03-08T07:00:51.854-06:00Shannon that looks scrumpcious!Shannon that looks scrumpcious!Darby Hawleyhttps://www.blogger.com/profile/05946381056890879072noreply@blogger.com