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Jul 5, 2008 06:22 PM

Fix a broken cheese sauce?

Making Macaroni and cheese. I think I had it too hot when I added the cheese, and now it's separated into liquid and little tiny solids. Any way to fix it? Thanks

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  1. i'm not sure this will work, but what i would do is to start another bechamel, and when you come to the point that you're supposed to add the cheese to make a mornay, just incorporate the broken mixture you have. it may be a little thin, but you could probably add a little extra cheese or maybe whisk in some corn starch to thicken.

    1. If your blender is of the heavier sort, try blending it. A hand held blender MIGHT work, too.

      1 Reply
      1. re: rexsreine

        Thanks! Tried my Cusinart immersion blender and it worked perfectly.

      2. Easiest way I've found is to drop it into the blender and run it at high speed for about 30 seconds or until it comes back together. I can't explain why it works (I bet Alton Brown could) but it has saved the day for me a couple of times.

        1. Thanks for the suggestions. I'll try the blender method tomorrow.

          1 Reply
          1. re: matt99fish

            Might want to warm it up a little, about baby bottle warm, before hitting the blender

          2. A little out of date, but rather than mucking around with Mornays, next time try using sodium citrate instead (tons of recipes, with proportions, online). You'll be utterly shocked by the difference it makes in taste and texture.