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David C asked in Food & DrinkCooking & Recipes · 1 decade ago

what makes a cheese sauce break ?

8 Answers

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  • ?
    Lv 6
    1 decade ago
    Favorite Answer

    The proteins break down from getting too hot which makes it curdle. It is a mix of fat, protein and water and the protein connects to both of them. Using a skim milk instead of a whole milk will also make a sauce break since the fat and water have to be balanced.

  • Holly
    Lv 6
    1 decade ago

    Make your white sauce, remove from the heat, cool for 5 minutes in the pan, and stir in cold cheese until it melts.

    Continuing to cook the sauce after adding the cheese makes the sauce break, making a greasy gooey mess.

  • 1 decade ago

    Normally the cause is too much oil or fat in the sauce. Don't forget your cheese could be releasing more fat. For example, cheddar has more fat in it than Velveeta or American cheese.

    Another cause could be heating it to a boil after you've added the cheese.

  • Anonymous
    1 decade ago

    if u add prepackaged grated cheese instead of grating a block it could curdle as the pre-grated stuff is coated in flour and doesn't mix in as smoothly.

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  • 1 decade ago

    Over heating it, do not let it boil! If it does break sometimes you can save it by putting in a blender. Good luck!

  • 1 decade ago

    Adding too much liquid at once without slowly emulsifying it properly first

  • 1 decade ago

    Flour, like in a fondue.

  • ?
    Lv 6
    1 decade ago

    Could you please add more to your question?

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