[cjdallau]

Hey everyone,

I own a catering company and I'm trying to perfect a fondue-like cheese sauce that can sit in a hot holding table. I make a great cheddar fondue but it always thickens after about a half hour and I have to constantly doctor it to maintain consistency. Anyone have any tips on how to keep my cheese sauce creamy for a long period of time on heat? I'd rather not use processed cheese...

Thanks in advance.

 

[flipflopgirl]

That is just the nature of the beast.

mimi

 

[flipflopgirl]

Spread your batch between multiple containers and instead of fixing it just switch it out.

This way the guests get the awesomeness of this great fondue of yours and not a watered down version.

Plus you are saving them (and yourself) from a potential exposure to food held overlong in the danger zone.

mimi