How To Thicken Cheese Sauce [Simple Methods!]
Being able to whip up a good cheese sauce is an excellent skill to have in your kitchen toolkit, and it opens up tons of mealtime possibilities, from creamy, satisfying pasta through to casual crudités and dips.
Achieving the perfect texture can be a bit of a challenge though.
If you need to know how to thicken cheese sauce, you’re in the right place.
In this guide, I’ll walk through the easy methods that I personally recommend for dealing with cheese sauce that’s too runny, so you’ll never have to worry about the wrong consistency ever again!
1. The Simple Simmering Technique
Let’s kick things off with a super simple method that requires no extra ingredients, and very little expertise.
Simply simmering your sauce for a little longer can help to thicken it up, and it just requires a bit of patience.
Start by pouring the sauce into a saucepan and adjusting the heat on your stovetop to a gentle simmer.
As the sauce simmers, stir it constantly to encourage evaporation of excess liquid.
This process works by reducing the amount of liquid in your sauce, transforming it from a thin, runny consistency to a rich, thick, velvety texture.
Be careful to make sure that the sauce doesn’t come to a boil, as this can cause the dairy ingredients to split.
Of course, you’ll also want to keep a close eye to ensure that it doesn’t burn.
Don’t forget to keep stirring!
2. Using a Starch Based Thickener
A popular approach to thickening cheese sauce involves using a starch thickener, often either cornstarch or all-purpose flour.
Luckily, most kitchens have these ingredients readily available, making this an easy and convenient method.
To thicken your cheese sauce using cornstarch or flour, follow these simple steps:
- Start with one or two teaspoons of cornstarch or all-purpose flour and about half a cup of water.
- In a small bowl, whisk the chosen starch with cold water to create a smooth slurry.
- Gradually add the slurry to your cheese sauce, one teaspoon at a time, while stirring constantly to ensure even distribution.
- Allow the sauce to simmer gently for approximately five minutes. This helps get rid of any lingering raw starch flavour.
- Assess the thickness of your cheese sauce. If it isn’t at the desired consistency, continue adding the starch slurry in small increments until you achieve the perfect texture.
Remember to be patient and add the slurry slowly to avoid over-thickening or a lumpy sauce!
3. Using Egg Yolk As a Thickener
Egg yolk can be an effective thickening agent, particularly when cornstarch or flour isn’t available.
Some cooks even prefer incorporating egg yolks when thickening cheese sauces.
The process is quite similar to using cornstarch or flour.
To begin, whisk an egg yolk in a bowl.
After whisking it thoroughly, gradually introduce the yolk into your sauce.
While combining the egg yolk with the sauce, use low heat and gently whisk the mixture in a saucepan.
Frequent stirring is necessary as you aim for the ideal thickness and texture.
Keep in mind that you may not need the whole egg yolk.
Work slowly, adding just a little at a time!
4. Adding More Cheesy Goodness!
You can’t go wrong with more cheese, can you?!
To make your sauce thicker and creamier, and also more delicious, consider using either shredded or diced cheese.
Begin by transferring your thin cheese sauce into a saucepan and placing it over low heat on the stovetop.
Next, gradually add the shredded or diced cheese while continuously stirring to thicken the sauce.
I like to use a sharp cheddar for this.
Again, it’s crucially important to work slowly and add just a little bit at a time.
If you add too much cheese all at once, you’ll end up with a thick and gloopy mess!
5. Add More Bechamel Sauce
Bechamel sauce is a classic French mother sauce that serves as the base for your cheese sauce.
If you find your cheese sauce a bit too thin, you can thicken it by adding more bechamel.
To begin, combine bay leaf, grated nutmeg, onion, and milk in a saucepan.
Bring this mixture to a boil, then remove it from heat and cover for 15 minutes.
After the time has passed, strain the mixture to remove any unwanted bay leaf and onion bits.
Ensure the sauce is well-strained for a smooth, consistent result.
Clean your saucepan and, using medium heat, melt butter in it.
Next, add flour and cook for one minute while continuously stirring.
This will create a roux, which assists in thickening your cheese sauce.
Gradually add your strained milk mixture to the roux, whisking as you incorporate them.
Once fully combined, you can start adding your freshly made bechamel sauce to the cheese sauce.
Simmer until the two sauces have properly merged.
Ensure You’re Adhering to the Recipe Accurately
Sauces can sometimes be tricky to get right, as they’ll often require careful following of the recipe.
When you’re working with ratios of ingredients like butter and flour, it’s not the time to start going freestyle and just guessing the measurements or making your own substitutions without some careful consideration!
Even if you’re a confident and experienced home cook, if it’s your first time attempting a sauce, always follow the recipe to the letter.
From there, you can make your own informed judgements about tweaks that you might want to make in the future.
Fortunately, small mistakes while making cheese sauce can often be fixed using the methods I’ve outlined above.
As well, consider the importance of properly stirring the roux, using the correct amount of butter, and paying attention to the cooking process, including reheating, storage, and temperature control.
Avoid using high heat or a microwave if possible, and don’t forget ingredients like onion to ensure optimal outcomes.
Finally, my bonus tip for making an extra delicious cheese sauce is to add a few dashes of hot sauce towards the end of the cooking process.
A little touch of spice makes it extra delicious for pouring over burgers and fried chicken!
Now that you’ve mastered the art of how to thicken cheese sauce, check out my tips for how to use up leftover cheese sauce, so nothing goes to waste!
