Keeping cheese sauce creamy

[SilvrBck]

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 M.]

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.

 

[kitchenelf]

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

 

[Gretchen]

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.

 

[SilvrBck]

Thanks for all the replies!