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So I made the cheese sauce successfully, but now I'm having problems holding it

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Molecular Gastronomy Recipes, Tips and Techniques › Molecular Gastronomy Forum › Recipes › Recipe Troubleshooting › So I made the cheese sauce successfully, but now I'm having problems holding it

This topic contains 1 reply, has 2 voices, and was last updated by  Quantum Chef 7 years, 1 month ago.

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  • March 4, 2016 at 6:22 pm #11779

    containswholemilk
    Participant

    I made a cheese sauce using sodium citrate. It came out great. It’s smooth, it’s supple, it’s super flavorful. The only problem is that when I hold it hot, it gets very thick. Any tips on how to keep it from thickening?

    February 24, 2017 at 10:21 am #11846

    Quantum Chef
    Keymaster

    You mean when you hold it hot for a long time before serving?

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