Here are some common issues you might run into while making cheese sauce - and how to overcome them. Quick tip: Cheese melts better if it's already at room temperature, says AlSawwaf, so consider taking it out of the fridge 20 to 30 minutes before making your sauce.īéchamel is a mixture of flour, butter, and milk - the base of the cheese sauce before you add the cheese.
According to AlSawwaf, adding the cheese over heat can cause the fats and milk solids to separate, resulting in a lumpy sauce with a curdled texture - so always take the pan off the burner first. Remove the saucepan from heat and slowly incorporate the cheese, whisking constantly.
Simple yet supremely versatile, cheese sauce can be drizzled onto everything from vegetables and potatoes to pasta dishes.Īccording to professional chef Yasmeen AlSawwaf, there are many different kinds of cheese sauces, but most are based on the classic béchamel. The sauce is now ready for serving or using in a casserole.One of the easiest ways to make any dish taste more indulgent is by adding a rich, velvety cheese sauce.