Why does my cheese sauce curdle ?!
any ideas would be handy !.!.!.
it never used to but just lately it keeps happeningWww@FoodAQ@Com
it never used to but just lately it keeps happeningWww@FoodAQ@Com
Answers:
Make sure your roux is properly cooked out before adding WARM milk, add the cheese and stir it in quickly, once melted remove from direct heat!.
I once made the mistake of using cheap cheese and the sauce was very grainyWww@FoodAQ@Com
I once made the mistake of using cheap cheese and the sauce was very grainyWww@FoodAQ@Com
You may be adding the cheese too fast, or your heat may be too low while you're adding the cheese!. The sauce needs to stay hot enough to keep melting the cheese as it's gradually added and stirred!.
also make sure you're not trying to make anything low fat!. Don't skimp on the butter for the roux, and don't try to use low fat milk!.Www@FoodAQ@Com
also make sure you're not trying to make anything low fat!. Don't skimp on the butter for the roux, and don't try to use low fat milk!.Www@FoodAQ@Com
Boiling your sauce could cause it to separate,and if you do need to heat it up once the cheese has been added be sure to stir it all the time!.Www@FoodAQ@Com
Are you using the beurre method or cornflour!? Usually easily sorted - with a whisk - beat it to death and it usually comes back to a nice smooth state!.Www@FoodAQ@Com