Having a nice thick and creamy cheese sauce is essential for dishes like mac and cheese or cauliflower cheese. However, it can be frustrating when your cheese sauce turns out too thin and runny. Don’t worry, there are several tricks you can try to rescue a runny cheese sauce and get it to the perfect consistency.
Why is my cheese sauce runny?
There are a few common reasons why your cheese sauce may end up too thin:
- Not enough cheese – Using too little cheese is a classic mistake. Cheeses like cheddar, gouda and gruyere are needed in abundance to create a thick sauce.
- Too much liquid – Adding too much milk or cream can over-thin the sauce. Use less liquid next time.
- High heat – If the sauce overheats or boils, the proteins in the cheese can break down leading to a thin consistency.
- Wrong cheese – Delicate cheeses like mozzarella, ricotta or goat cheese will not thicken up a sauce.
- Fat separating – If you see pools of orange fat or oil in the sauce, the fat has split from the proteins.
How to fix a runny cheese sauce
Don’t pour that watery cheese sauce down the drain just yet! With a few simple fixes, you can rescue a broken sauce and transform it into rich and decadent perfection.
Add more cheese
Adding more cheese is often the easiest and quickest way to thicken up a runny cheese sauce. Finely grate extra cheese and stir it into the warm sauce a handful at a time until it reaches the desired consistency. Opt for hard cheeses like:
- Cheddar
- Gruyere
- Parmesan
- Pecorino
- Manchego
The extra cheese will help bind the sauce together with its natural emulsifying agents. Melting more cheese into the sauce also adds more fat which contributes to a richer, thicker texture.
Mix in a roux
A roux is a classic thickening agent that can rescue a broken cheese sauce. To make a quick roux, melt 1-2 tbsp butter in a saucepan over medium heat. Stir in an equal amount of all-purpose flour and cook for 2 minutes until bubbly and golden. Slowly whisk the roux into the cheese sauce until smooth and thickened to your desired consistency. The roux will act as a natural thickener without diluting the cheesy flavor.
Add powdered thickener
Starches like cornstarch or arrowroot flour work well to bind up excess moisture in a sauce. Mix 1-2 tsp with a splash of milk or water to form a loose paste. Slowly stir this slurry into the warm cheese sauce until thickened. Add a little at a time until the sauce coats the back of a spoon. This method works best for sauces with a more liquid base like mornay sauce.
Finish with cream cheese
For an ultra-rich and thick cheese sauce, whisk in cubes of cream cheese right at the end. Turn off the heat and stir in 2-3 ounces of room temperature cream cheese a bit at a time until fully incorporated. The high fat content will introduce a smooth velvety texture. Just be careful not to let the sauce boil after adding the cream cheese or it may curdle.
Simmer and reduce
If your cheese sauce is just a little too thin, simmering it down can help intensify the flavor and texture. Return the sauce to a saucepan over medium low heat. Let it simmer gently, stirring regularly for 5-10 minutes until reduced down to your desired thickness. The reduction will also help meld all the cheesy flavors together.
Tips for perfect cheese sauce
Now you know how to fix a broken cheese sauce, follow these tips next time for smooth, velvety results:
- Grate cheese finely for faster melting. Shred or dice into small cubes.
- Melt cheese slowly over gentle heat. High heat can cause proteins to separate.
- Add slices of nutmeg or mustard powder which help stabilize emulsions.
- Whisk in just enough liquid to melt the cheese. Too much will make it runny.
- Use sodium citrate for an ultra-smooth sauce that won’t separate.
- When reheating, add a splash of milk and heat gently to retain thickness.
What cheeses work best in sauce?
The optimal cheeses for cheese sauce have a high fat content, melt smoothly and contain emulsifying agents. Here are the best types:
| Cheese | Properties |
|---|---|
| Cheddar | Hard cheese that melts smoothly. Aged cheddar has nutty, tangy flavor. |
| Gruyere | Smooth melting. Rich flavor pairs well with nutmeg and white wine. |
| Gouda | Melts very well while keeping thickness. Buttery sweet flavor. |
| Monterey Jack | High fat content makes it melt perfectly into sauce. Very creamy. |
| Fontina | Melts easily into smooth sauce. Nutty, earthy notes. |
Cheeses like mozzarella, feta, ricotta and cottage cheese tend to make watery sauces and should be avoided. The highest fat cheeses make the smoothest and most decadent sauces.
How to make different cheese sauce recipes
Cheese sauce forms the base of so many amazing recipes. The method can vary slightly depending on the dish. Here are some classic cheese sauce recipes:
Mornay Sauce
A classic French sauce often used in dishes like croque madame. Make a white sauce roux with butter, flour and milk. Cook until thickened then add shredded gruyere, parmesan and nutmeg. Stir over low heat until the cheese melts to form a silky sauce.
Nacho Cheese Sauce
The perfect sauce for cheesy nachos. Saute minced onions in butter then whisk in flour to form a roux. Gradually add in milk, chicken broth and spices. Finally stir in a blend of melted cheeses like cheddar, pepper jack and american cheese. Continue cooking until thick and smooth.
Mac and Cheese Sauce
An essential creamy sauce for macaroni and cheese. Make a white sauce roux then slowly mix in extra sharp and mild cheddar. Stir vigorously until melted and smooth. For ultimate decadence, fold through crumbled blue cheese at the end.
Queso Sauce
A Tex-Mex style dip for chips and veggies. Saute onions, garlic and peppers in oil. Make a roux then slowly whisk in broth and spices. Melt in monterey jack, cheddar and pepper jack for a spicy, cheesy sauce.
Cauliflower Cheese Sauce
For the classic casserole dish. Form a white sauce roux flavored with mustard powder, garlic and paprika. Gradually melt in a mix of grated gruyere and parmesan. The spice cuts through the rich, cheesy flavors.
How to store leftover cheese sauce
Made too much cheese sauce? Here are some storage tips to keep it fresh and prevent waste:
- Let cool completely then transfer to an airtight container
- Smooth the surface to prevent a skin forming
- Refrigerate for up to 4 days
- For longer storage, freeze sauce for up to 3 months
- Label container with date and contents
- Freeze cheese sauce in ice cube trays for easy portioning
- Reheat gently over low heat, adding milk to loosen if needed
Troubleshooting common cheese sauce failures
Even when you follow a recipe, cheese sauces don’t always go according to plan. Here are some common issues and how to prevent them next time:
| Problem | Cause | Solution |
|---|---|---|
| Grainy texture | Cheese overheated or too much acid | Heat gently, add sodium citrate |
| Curdled sauce | Boiled or cheese overmixed | Add roux or cornstarch slurry |
| Watery sauce | Not enough cheese or too much liquid | Simmer to reduce or add more cheese |
| Fat separation | Emulsion broken by high heat | Re-blend with immersion blender |
| Bland flavor | Low quality or mild cheese used | Stir in sharp cheddar or parmesan |
Conclusion
A broken cheese sauce might look like a disaster, but in most cases it can be revived with a few simple tricks. Adding more cheese, making a roux or simmering down are easy fixes to get your sauce back on track. Follow the tips for preventing curdling, fat separation and graininess. With the right technique, you’ll be whipping up perfect cheese sauces to smother all your favorite dishes!