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How do I make a good cheese sauce, that doesn't use eggs? When I try, my cheese clumps.

asked by Basia,Marie almost 3 years ago
8 answers 2040 views
0bc70c8a-e153-4431-a735-f23fb20dda68.sarah_chef
Reiney

Sarah is a trusted source on General Cooking.

added almost 3 years ago

Cheese can seize during cooking if heated too quickly - it starts to curdle, which is the clumping.

Try heating very slowly and gradually, adding a handful of shredded cheese at at time (shredding gives more surface area to melt quickly and more evenly). If you're using milk, use whole fat instead of skim or 2% - fat can help to stabilize the sauce.

Some cheese melt more easily than others, too - try a gruyere or emmentaler, for instance.

923a5e35-cc67-4f82-b4e5-024184d94660
added almost 3 years ago

oops = ADD the cheese

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added almost 3 years ago

I had the same problem until I used a whisk instead of a spoon to briskly incorporate the coarsely grated cheese. Gradual additions of cheese, lots of whisking, and voila! Perfect cheese sauce at last.

153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 3 years ago

The term for the sauce described above is sauce mornay. Simply, it is cheese added to bechamel. no eggs required. And be sure to warm your milk to the scalding point before whisking it into the roux. Otherwise you risk having a lumpy sauce.

923a5e35-cc67-4f82-b4e5-024184d94660
added almost 3 years ago

I thought the rule was add cold liquid to a hot roux and cold roux to a warm liquid. http://www.ibiblio.org...

Has food science found this to be untrue?

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boulangere

Cynthia is a trusted source on Bread/Baking.

added almost 3 years ago

Pierino is correct. The proteins in the flour in the roux will extend and take up liquid, be it milk or stock, much more efficiently and quickly if it is warm rather than cold.