Why Is My Homemade Cheese Sauce Grainy. Thus it is only natural that adding these ingredients to dairy-based sauces causes them to separate. Therefore to avoid lumps in your sauce always go with freshly shredded cheese.
If your sauce goes past 170 degrees F then the proteins in the cheese coagulate which makes it grainy. Rach answers a viewer who says that when she makes sauce its smooth at first but then gets grittyexplaining that the issue is likely with the ratio of ingredients in the roux. Too much acidity for example from a shot of lemon juice Too much heat causes the protein in the cheese to clump.
When I made it it turned out grainy.
The more sour a sauce gets the faster it clumps when heating. Then I turned the heat to low stirred in an egg an added the cheese a 14 cup at a time. Like maybe a half handful. Then you add cheese.
