Secrets for how to make perfect cheese sauce every time! Never have clumpy, oily or stringy cheese sauce again! Simple ingredients- ready in 10-minutes!
Everything tastes better with cheese! Keep this simple, foolproof recipe handy...once you make it, you'll use it time after time!
Why you'll love this recipe!
Works for different aged cheeses - Cheddar, Colby, Monterey Jack
Quick and Easy - ready in 10-minutes
Simple ingredients - you probably already have everything you need
Versatile - use as a sauce, dip or in a casserole
Once you learn how to make the perfect cheese sauce, you can explore different sauces!
Here's what you'll need:
Flour, butter, milk, cheese, lemon or vinegar, salt and pepper
How to make it:
Expert tips:
Follow these tips for creamy cheese sauce
Use aged cheese - the proteins in aged cheese dissolve and melt better than in a fresh or unaged cheese
Use whole milk, not reduced-fat cheese: Reduced-fat cheeses have fat replacers that reduce the fat content; the replacers produce a stringy, rubbery texture
Shred or cube cheese from cheese block
Grated- grate cheese from a block of cheese; grating cheese increases the surface volume so the cheese melts better and faster; don't use cubed or pre-shredded cheese; they are often coated with cellulose that does not respond to heat
Room temperature cheese - allow for better melting
Low heat-cheese will separate when added to a boiling liquid; to prevent separation, always use very low heat
Add acid-last and off heat; a teaspoon of lemon, vinegar or wine when added to Cheddar, Colby and Monterey Jack will reduce the risk of the cheese forming clumps
Don't over stir - continued stirring will cause the cheese sauce to separate
Serve it warm - if cheese sauce cools, it will tend to clump
Highly acidic cheeses - Swiss, Emmentaler and Gruyere should be lightly dusted with cornstarch prior to melting because they're more acidic
Add shredded cheese in increments, stirring in between
Remove from heat; add vinegar; whisk till smooth
Taste for salt and pepper
Notes
Follow these tips for creamy cheese sauce:
Use aged cheese - the proteins in aged cheese dissolve and melt better than in a fresh or unaged cheese
Use whole milk, not reduced-fat cheese: Reduced-fat cheeses have fat replacers that reduce the fat content; the replacers produce a stringy, rubbery texture
Shred or cube cheese from cheese block
Grated- grate cheese from a block of cheese; grating cheese increases the surface volume so the cheese melts better and faster; don't use cubed or pre-shredded cheese; they are often coated with cellulose that does not respond to heat
Room temperature cheese - allow for better melting
Low heat-cheese will separate when added to a boiling liquid; to prevent separation, always use very low heat
Add acid-last and off heat; a teaspoon of lemon, vinegar or wine when added to Cheddar, Colby and Monterey Jack will reduce the risk of the cheese forming clumps
Don't over stir - continued stirring will cause the cheese sauce to separate
Serve it warm - if cheese sauce cools, it will tend to clump
Highly acidic cheeses - Swiss, Emmentaler and Gruyere should be lightly dusted with cornstarch prior to melting because they're more acidic
Just a smidgen...it's a food science thing:) ...the acid works with the dairy proteins in some magical way to prevent clumping...you can also use wine or lemon juice...
Debi says
I never thought to put vinegar in cheese sauce. I'm going to try this next time!
Anecia says
Just a smidgen...it's a food science thing:) ...the acid works with the dairy proteins in some magical way to prevent clumping...you can also use wine or lemon juice...