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Old 05-08-2006, 08:58 PM   #1
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Question Keeping cheese sauce creamy

This weekend I made a cheese sauce that used a bechamel base with fontina. I had it simmering on low on the stove and it started out creamy but turned grainy. Is this because I let the sauce get too hot after adding the cheese or was it perhaps the cheese I was using? I like my cheese sauce creamy!

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Old 05-08-2006, 10:14 PM   #2
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Too hot is the answer. After getting the bechamel right, take it off the heat and stir/whisk in the cheese a little at a time.
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Old 05-08-2006, 11:09 PM   #3
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Andy's right - - too hot. There's nothing worse than creating the most wonderful, creamy mac and cheese and then digging in that very first hot bite and it's GRAINY!!!! It's sooooo disappointing. I did that the last time too - I've learned my lesson for at least 2 years - then I'll come back here and ask what I did wrong because by them I will have forgotten
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Old 05-09-2006, 07:34 AM   #4
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When you make cheese sauce you remove it from the heat to whisk in the cheese and then just keep it warm--over hot water if it has to be held long. If it is going to be used over veggies, you can put it over and then heat in the oven.
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Old 05-09-2006, 12:02 PM   #5
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Thanks for all the replies!
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