Tonight I made mushroom linguine. Instead of thickening with flour, I decided to use 4oz of shredded cheddar that I had on hand. I added the cheese to 1 cup chicken broth and 1/3 cup milk. I heated and stirred but it never became a sauce. I kept raising the temperature in desperation but to no avail. After boiling for several minutes the cheese was still just small particles floating in the liquid.
This cheddar makes up half of my cheese when I make Alfredo sauce but that sauce does not include chicken broth. Is the broth to blame, or did I do something wrong?
This cheddar makes up half of my cheese when I make Alfredo sauce but that sauce does not include chicken broth. Is the broth to blame, or did I do something wrong?