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A cheese sauce that doesn't split
Intermediate Sauces and stocks
A cheese sauce that doesn't split is melting cheese into a thickened milk sauce gently enough that it stays smooth instead of grainy or oily.
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How do you do it?
- Make a béchamel or warm milk with a little cornstarch until slightly thick.
- Shred the cheese yourself and let it come toward room temperature.
- Take the pot off the heat and stir in the cheese a handful at a time until melted.
- Warm it gently if needed; never let it boil once the cheese is in.
Why does it work?
When cheese gets too hot, its proteins tighten and squeeze out fat, which makes it greasy and grainy. Starch in the sauce coats the proteins and helps keep the fat evenly mixed in.
What are the common mistakes?
- Boiling after adding cheese — the sauce breaks and turns oily.
- Pre-shredded cheese — anti-caking powder can make it gritty.
Still stuck? Watch someone do it on YouTube.
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