how to make a cheese sauce without the texture being gritty

That Bechamel can then be added to your Alfredo, on low heat. Cook these together on low heat and stir continuously until paste forms (this will be your roux).įrom there, add the milk to the roux slowly, stirring as you go, until you get a smooth sauce. To do so, start by gently bringing 1-2 cups of whole milk to a boil in a saucepan.Īdd 25-50 grams of butter to another saucepan, and a further 25-50 grams of plain flour. You’ll need to begin by creating a Bechamel, and you’ll finish up by slowly adding and stirring it into your Alfredo.

Make A BechamelĪ bechamel is a sauce traditionally made from a white roux (butter and flour) and a whole milk. Once done, pass the resulting sauce through a chinois or fine mesh strainer. To do this, gently warm up your sauce before transferring it to a blender or a food processor.īe careful when you do so, the heat can cause the lid to come off as you blitz. Let us look at what to do for each one: Blend and Strainįirst and foremost, you can literally look to break up the lumps and then remove any remaining ones out. There are generally four different ways to fix an Alfredo sauce blend and strain, add a bechamel, add sodium citrate (the sodium salt of citric acid), or add additional cheeses.

How To Prevent Alfredo Sauce From Going Grainy.

How to make a cheese sauce without the texture being gritty