Hi folks. I make a Gorgonzola Cream sauce once in a while to go with expensive beef, like a seared/roasted Tenderloin. It's a big hit. I tried it as a base for an experimental Detroit style one time. While the taste was intense, the sauce became quite watery, and subsequently, so did the pie. The dough held up, though.
I tried directly on dough in what I thought to be a moderate amount, and I tried the racing stripes. Is the answer as simple as just doing racing stripes post-bake? I sure would like to have some on the dough, but not at the cost of a runny pie.
A background on the sauce: This gorgonzola sauce is a very basic cream reduction type of sauce. It gets thicker after about 50-60 minutes of light boiling, and thickens up to a dense cheese brick after totally cooled down.
4-cups Heavy Cream, 3-4 ounces crumbly Gorgonzola, 3-4 tbls parmesan, salt-pepper-parsley. Boil cream long time until thick and reduced, take of heat, add everything else, stir (well, whisk a lot at first), serve.
Anyone have any suggestions?
(ps - I have thought of doing a béchamel style instead.)