Fri Apr 11, 2014 2:01 pm
Melampus wrote:PANKO <> That's an interesting issue you're experiencing. Obviously, any hollandaise is going to break in direct heat, but if you're gratináis, the bread crumb should eat the butter and toast well. I can't imagine actually seeing sauce, broken or not, if it has a bread crumb crust. A glacage of folded hollandaise, mornay, & soft peak cream will glaze perfectly, but if you're using breadcrumb as a crust, it might be too much. I'm actually very interested in your issue.