Lemon Cream...

Sauce.

So, on Friday, we were studying seasonings and flavorings. Chef Instructor suggested heating a sauté pan over medium heat and adding the juice of a lemon and waiting until it completely evaporates. Once evaporated, pour in heavy cream. Ultimately you will get a cream sauce infused with leftover lemon oil absorbed by the sauté pan. Sounds delicious, no? C.I. suggested serving over a nice white fish such as Sole or Tilapia. I hate fish, so how about I serve it over a nice hunk of mozzarella cheese instead?