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!
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
"Count yourself...you ain't so many" - quote from Buck's Daddy
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.