How To Fix Cheese Sauce That's Too Watery

While you can't go wrong with spooning a thoughtfully made cheese sauce over steamed vegetables or a baked potato, it also makes for an irresistible dip for pretzels, fries, and just about anything else you care to consider. No one would object to it ... so long as the sauce isn't too watery. But what if you're facing just that textural dilemma? For help, we spoke to chef Serge Krikorian of Vibrant Occasions Catering.

There are a few expert approaches you can take to remedy this particular cheese sauce problem. Provided you have the time, it is best to let the sauce simmer gently with low heat to reduce. "Low heat is important here so you don't overcook the cheese," Krikorian said. "If you need a quicker fix, mix a little cornstarch with cold water until it's smooth, then stir it in. The starch thickens things up without changing the flavor." However, if the sauce is still too watery despite patient simmering and the addition of a cornstarch mixture, Krikorian notes that you can also add a bit more cheese.

Just as the key to thickening pasta sauce is already in your pantry, the solution to thickening up your cheese sauce might have been in front of you this whole time. While the same cheeses used in the original sauce should do the trick so long as you stir it in gradually, chef Krikorian has an additional cheese of choice for this situation you may wish to keep on hand. "My favorite emergency fix is adding a spoonful of cream cheese," he said. "It stabilizes everything and adds body to a runny sauce without changing the flavor too much."

With a strongly-flavored cheese such as a sharp cheddar, there's practically no need to worry much about additional cheese taking the spotlight. In fact, cream cheese and cheddar serve as a dynamic duo in many other crowd-pleasing spread and dip recipes. It is no surprise that cream cheese is a favorite rescue cheese for experts like Krikorian, especially since it can be softened in under a minute with the careful use of a microwave.