Im trying to figure out why something like this would happen to a sauce. Its never happened before to me.
Made a fairly good cheese sauce recently. The texture was great, nice and thick and cheesey, taste was good and most important of all it was grain free. It was smooth as cheese sauce should be. At least it was at the start.
Basically i took:
50 grams unsalted butter
3 Tablespoons corn starch
900ml of milk
3 cups of grated masdam cheese (nice melting European cheese)
1 Teaspoon of salt
Melted the butter. Took it off the heat and added corn starch and whisked together until lump free.
Put it back on the heat and added the milk and again whisked together continuously just like making a bechamel sauce.
The sauce thickens up nicely after 5-10 min and i turn the heat down and keep cooking it a bit longer to get the raw corn starch flavors out.
Took it off the heat and let it cool down a little so as to not overcook the cheese in the next step.
Then 1 handful at a time i added the cheese while whisking at the same time.
at the end added the salt to taste.
The result was a very thick,smooth and very nice tasting cheese sauce. Then as it began cooling it started taking on a more liquid gelatinous consistency. By the time it had cooled completely over an hour it was as liquid as the milk i started with. The sauce was ruined.
My question is what's the scientific reason behind this? And what steps can i take to stop this from happening.