The Pikers Pit

Two main causes of a sauce splitting are too much heat or too much oil/fat.

You need a very low heat for a cheese sauce, if it starts to split pour in some single cream and whisk hard.

Chris Hammond wrote: ↑Sun Apr 14 2024 05:13 -

MarkBerrisford wrote: ↑Tue Apr 09 2024 14:22 -

Don’t know if you do instagram Chris but I’ve used a recipe of there with good results from chefthombateman

Thanks Mark but unfortunately I don’t do Instagram.

Here’s a screenshot of his recipe hope it helps Chris

Ben wrote: ↑Sun Apr 14 2024 08:28 -

Two main causes of a sauce splitting are too much heat or too much oil/fat.

You need a very low heat for a cheese sauce, if it starts to split pour in some single cream and whisk hard.

Just to clarify, the sauce only splits when I put it in the oven to bake. However I think you’re correct. I can’t see any other explanation other than that the temp must be too high. I’ve tended to every other aspect.

I’m trying again tomorrow for my tea and will cook it for longer on a lower temp.

MarkBerrisford wrote: ↑Sun Apr 14 2024 20:38 -

Chris Hammond wrote: ↑Sun Apr 14 2024 05:13 -

MarkBerrisford wrote: ↑Tue Apr 09 2024 14:22 -

Don’t know if you do instagram Chris but I’ve used a recipe of there with good results from chefthombateman

Thanks Mark but unfortunately I don’t do Instagram.

Here’s a screenshot of his recipe hope it helps Chris

CAA46E82-1F4A-4F84-87CF-5852729C9041.png

That’s great cheers Mark.

If at first you don't succeed, buy a packet mix