The Real Reason Your Cheese Sauce Keeps Turning Grainy

It splits in seconds, and heat is the silent saboteur.

A grainy, split cheese sauce is one of cooking's great frustrations, and overheating is nearly always to blame.

Cheese is an emulsion of fat, protein and water. Get it too hot and the proteins seize up, squeezing the fat out into greasy clumps.

Melt cheese gently over low heat and add it off the boil, a handful at a time, stirring until each batch disappears.

A pinch of cornflour or a starchy base helps hold everything together, keeping the sauce glossy and smooth right to the plate.