My buddy will be coming to visit my wife and me in another couple of weeks. He's a bachelor and can't make toast. He always rave about a lemon garlic chicken stroganoff dish he had in Hawaii. I want to make my own version of that.
I am planning on roasting lots of garlic and using plenty of my home preserved lemons for intense garlic-lemon flavor, and using that in a chicken stock based sauce with some cream. Question: will the cream curdle from the preserved lemon, and any fresh squeezed lemon I might add?