I was taught to add the cheese last and never allow the sauce to boil again after that point. I teach my cooks to turn off the fire and allow the residual heat to melt the cheese. I'm talking about an order or two in one saute pan. But now that I think about it, I do the same when making 3 gallons of cream sauce for spinach. I add the cheese off the heat.
I've never had a problem with grainy sauce, maybe that's why? |