Add the freshly grated parmesan cheese to the sauce a few tablespoons at a time, stirring well between each addition so that the cheese melts evenly.Heat the heavy cream and butter in a saucepan over medium-low heat until the butter is melted.(Note: Full recipe is at the bottom of the post) How to Make Heavy Cream Pasta Sauce Mustard and even American cheese contain emulsifiers as well.Homemade Heavy Cream Pasta Sauce Recipe Ingredients You’ll Need Such things include using a higher fat content liquid like cream or whole milk as they have a higher lecithin content. Lastly emulsifiers obviously will help stabilize even further. That being said, in a variety of cheese based sauces, acid can help keep the solution to be smooth and prevent seizing. It should be noted that acid are generally not appropriate in cream/milk based sauces, as they can be detrimental in most scenarios. In certain instances, acids can help as well. Starchy ingredients, like flour or cornstarch etc, also help by coating the protein patches and fat pockets keeping them apart, stabilizing the sauce. Use moist cheeses to begin with, these are generally less stringy and less prone to graininess.Īssemble the cheese finely so that it can melt quickly, evenly and consistently throughout the sauce.ĭon't stir too much, this can manually push already dispersed proteins back together. Also, on the contrary, if you let the cheese sauce cool down too much, it will be grainy as well, as the fat congeals.Ī few other things that will help you achieve a non-grainy sauce, although none are more important than not overheating include: When heating above the melting point, the proteins tighten(coagulate) separating the fat, water and protein, causing lumps of cheese proteins to flow in your sauce. Medium cheeses like cheddar for instance will melt around 150F. The actually degree varies greatly be the type of cheese, softer cheeses require less heat(around 130F) than harder cheeses(around 180F).
The key to a smooth sauce, among other things, is to keep the cheese near its melting point. Old post of mine that regarded this question:
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