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cheese sauce?

post #1 of 9
9/12/09 at 1:21pm
Thread Starter 
ive been trying to make some good cheese sauce and evry time i do it it turns out grainy. why is that, what do i do to make it come out smooth and thick?
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post #2 of 9
9/13/09 at 12:42am
Are you adding the cheese off-heat?
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post #3 of 9
9/13/09 at 2:46am
A combination of high heat and certain cheeses (like good quality sharp cheddar) can cause the sauce to break pretty easily. The result is an oily, grainy mess. Try reducing the heat and adding a good melting cheese like Monterey Jack and see if that helps.
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post #4 of 9
9/13/09 at 7:20am
Try following any decent recipe for 'MORNAY SAUCE'

Your cheddar has a high fat content.:chef:
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post #5 of 9
9/13/09 at 8:43am
Thread Starter 
i did nut then i put it back on it.
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post #6 of 9
9/13/09 at 8:44am
Thread Starter 
ok cool! thats what i needed to hear thanks!
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post #7 of 9
9/13/09 at 3:40pm
Just a tip...may help. If ur making a cheese sauce in advance... Make the bechamel, then sprinkle a good quality cheddar over the top till you need it... The cheese stops a skin forming. When you need it just heat and the cheese will melt.

IMO grainy = rubbish, fatty cheese
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post #8 of 9
9/13/09 at 11:59pm
bughut - great tip! :suprise: Thanks - never would have thought of it, so I always make my cheese sauce at last minute - which can be a pain....thanks again :bounce:
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post #9 of 9
9/14/09 at 12:29am
Indeed , thanks bughut - I'll give that a go.:bounce:
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