Best Cheese Sauce Recipe (for Fries) (2024)

FAQs

How to make perfectly melted cheese? ›

Melting cheese in the microwave is less consistent and less reliable, but if you're in a pinch, start by bringing grated cheese to room temperature first. Cover with a vented lid and melt at LOW heat in 15-second increments, stirring in between.

For Smooth, Stable Cheese Sauces, Cornstarch and Evaporated Milk Are Your Friends. How to make a stable emulsion of melted cheese using two basic pantry staples.

If you've made a cheese sauce before, you'll know it typically includes flour and butter to make a roux to thicken and add body. This sauce though? There are just 3 ingredients: milk, cheese and salt! Use it anytime you're in a rush: it's seriously delicious and beyond easy to make.

Flour or cornstarch can both thicken a liquid. In a small separate bowl, mix a tablespoon of either flour or cornstarch with 2 tablespoons of cheese sauce until the mixture is smooth. Add the mixture back to the milky cheese sauce, and stir until combined and desired thickness is achieved.

One of the most common ways to help cheese melt smoothly is to add starch: this is a process that works in sauces like mornay, or nacho cheese sauce. Starches and other thickeners will physically impede fat molecules from joining up into larger droplets, as well as making the water phase of the cheese more viscous.

Cheeses with a higher moisture content and a lower pH level tend to melt more easily, while harder, drier cheeses like Parmesan require more heat to melt. Additionally, cheeses with more fat tend to melt better because fat acts as an emulsifier, allowing the cheese to evenly spread and melt.

Classic cheese sauce begins with béchamel — a simple white sauce made of butter, flour, milk, and a few seasonings. Cheese is then added to the white sauce to create cheese sauce (called a Mornay sauce in French cuisine).

There are a few different methods you can use to melt cheese in milk: Stovetop method: Cut the cheese into small cubes or shreds. In a saucepan, heat the milk over medium heat until it starts to steam, but not boil. Slowly stir in the cheese, a little at a time, until it is fully melted and the mixture is smooth.

You could use heavy cream, half and half or 2% milk (if you had to). Cheddar Cheese. I suggest a sharp variety for the best flavor, but you can use your favorite.

Use low to medium heat: When melting cheese, it's best to use low to medium heat. High heat can cause the cheese to burn or turn into a stringy, rubbery mess. Use a nonstick pan: Using a nonstick pan can help prevent the cheese from sticking and burning.

How do you melt cheese without curdling it? ›

It should be grated, not cubed. Grated cheese will melt in the sauce quickly and evenly. Cubes of cheese, on the other hand, will take longer to melt, so your sauce can overcook before the cheese has melted. It's that overcooking that can cause the sauce to curdle.