Having a cheese sauce turn out too thick can be frustrating. However, with a few simple tricks, you can easily thin out a cheese sauce that has over-thickened. In this article, we will discuss some of the top reasons why cheese sauce may thicken too much and provide solutions for how to fix it.
Why Did My Cheese Sauce Thicken Too Much?
There are a few common causes for overly thick cheese sauce:
- Too much cheese – Adding too much cheese is an obvious culprit. The more cheese you add, the thicker the sauce will become. Use less cheese next time or thin it out if you’ve already added too much.
- Overcooked or overheated – High heat and overcooking causes cheese sauces to break and curdle, resulting in a lumpy, thick texture. Be sure to cook cheese sauces over low to medium heat and stir frequently.
- Not enough liquid – Cheese sauces need a good amount of milk, cream, or other liquid to achieve the right consistency. If your sauce is too thick, try adding more liquid a bit at a time.
- Starchy ingredients – Starches like flour or cornstarch are often used to thicken and stabilize cheese sauces. However, adding too much can make the sauce overly thick.
- Incorrect proportions – An imbalance between the amount of fat, liquid, and cheese can easily lead to a sauce that’s too thick. Pay attention to recipe proportions.
How to Thin an Overly Thick Cheese Sauce
If your cheese sauce has already thickened too much, don’t worry! Here are some easy methods for thinning it out again:
Add More Liquid
One of the easiest ways to thin a thick cheese sauce is by adding more liquid, either hot or cold. Milk, cream, stock, wine, and even water can all help loosen up the sauce. Add a tablespoon or two at a time, stirring well after each addition, until desired consistency is reached. Just take care not to over-thin the sauce.
Increase the Heat
If the cheese sauce has started to stiffen or get gloopy, gently heating it can help loosen it up. Place the sauce pot over low heat and slowly bring it up to a simmer, stirring constantly. The heat will melt the cheese further and thin out the sauce. Remove from heat as soon as it reaches the right consistency.
Add Starch
This may sound counterintuitive, but sometimes adding a touch more starch can help stabilize and thin a broken cheese sauce. Try whisking in a bit of flour, cornstarch, or arrowroot powder. The starch molecules will absorb excess moisture and even out the texture.
Blend or Strain the Sauce
If your cheese sauce has gotten very lumpy or separated, you can blend or strain it to fix the texture. Use an immersion blender directly in the saucepan or carefully transfer the sauce to a countertop blender. Blend until smooth. For very lumpy sauces, pressing through a mesh strainer will remove stubborn clumps.
Adjust Seasonings
Overly thick cheese sauces can sometimes benefit from a bright splash of vinegar or lemon juice. The acid helps cut through richness and thins out the consistency. A pinch of dry or prepared mustard can also help add viscosity. taste and adjust seasonings as needed.
Add Cold Butter Pieces
Stirring in a few pats of cold butter is an easy trick to thin and smooth out thicker cheese sauces. As the butter melts, it adds moisture and helps stabilize the emulsion. Just be careful not to let the sauce boil once adding the butter.
Tips for Preventing Thick Cheese Sauces
To avoid having to thin cheese sauces, follow these handy tips when making them:
- Use the right cheese – Soft fresh cheeses like goat cheese, cream cheese, quark, and ricotta blend more smoothly than aged hard cheeses.
- Grate or shred cheese finely for faster, more even melting.
- Add liquids like milk gradually until desired consistency is reached.
- Use no more than 2-3 tablespoons starch per cup of liquid to avoid over-thickening.
- Cook over low to medium-low heat to prevent curdling and breaking.
- Stir sauce frequently with a whisk while cooking.
- Consider adding an emulsifying agent like mustard or egg yolk.
- If reheating, add extra liquid as needed to loosen sauce back up.
Recipe Examples for Thin, Smooth Cheese Sauces
Here are a few recipe ideas that produce flawlessly smooth, pourable cheese sauces every time:
Easy Blender Cheese Sauce
This 5-ingredient cheese sauce comes together right in the blender. Melting the cheese in hot milk makes a perfectly silky sauce every time.
Ingredients:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/4 teaspoon salt
Instructions:
- Melt butter in small saucepan over medium heat. Whisk in flour until smooth paste forms.
- Gradually whisk in milk. Bring to a simmer and cook 2-3 minutes until slightly thickened. Remove from heat.
- Pour milk mixture into blender. Add cheese and salt. Blend until completely smooth.
- Use immediately or store in the fridge up to 1 week.
Foolproof Bechamel Sauce
A classic white sauce made with flour, butter, and milk is the perfect blank canvas for any cheese sauce.
Ingredients:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions:
- Melt butter in saucepan over medium heat. Whisk in flour to form a roux.
- Gradually whisk in milk 1/2 cup at a time. Bring to a gentle simmer.
- Cook 5 minutes, whisking constantly, until sauce thickens enough to coat the back of a spoon.
- Remove from heat. Season with nutmeg, salt, and pepper.
- Use as base for cheese sauces. Add shredded cheese and stir until melted and smooth.
Easy Stovetop Cheddar Cheese Sauce
This quick stovetop cheese sauce is endlessly versatile. Use it for mac and cheese, nachos, potatoes, steamed veggies, and more.
Ingredients:
- 2 tablespoons butter
- 1 small onion, diced (optional)
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon mustard powder
- Salt and pepper to taste
Instructions:
- Melt butter in saucepan over medium heat. Add onions and cook 2 minutes until translucent.
- Stir in flour to form a roux. Cook 2 minutes more.
- Whisk in milk slowly, stirring constantly. Bring to a gentle simmer.
- Reduce heat to medium-low. Add cheese and mustard powder. Stir constantly until cheese melts and sauce is smooth.
- Season with salt and pepper. Use immediately.
FAQs About Thick Cheese Sauce
Why did my cheese sauce turn into a ball?
If cheese sauce forms into a clumpy ball or mass, it has likely broken or curdled. This happens when too much acid, heat, or agitation is added during cooking. Try blending or straining the sauce to fix it.
Can you reuse a broken cheese sauce?
It’s best not to reuse a cheese sauce that has fully broken, as the texture will not be quite right. But you may be able to save it by blending, straining, or adding more liquid and fat. Taste the sauce – if it’s still grainy or odd, it’s best to discard and start fresh.
Is cheese sauce better made with milk or cream?
Either milk or cream can be used to make smooth cheese sauce. Milk produces a lighter, more delicate sauce. Cream makes a richer, more indulgent sauce. Combining milk and cream is a great way to get the best of both!
Should you add cheese to hot or cold liquid?
It’s generally best to add grated cheese to hot rather than cold liquid. The residual heat will help melt the cheese evenly for the creamiest final texture. If adding to cold liquid, heat it gently afterward to fully melt the cheese.
Conclusion
Achieving the perfect silky, pourable cheese sauce is easy with the right techniques. Keep the heat low, stir often, and add liquids gradually for best results. If your cheese sauce does thicken up too much, you can bring it back to the right consistency. Simply whisk in additional milk, cream, or other liquid to thin it out. With these handy fixes, you’ll never have to worry about a cheese sauce mishap again!