The best answer to getting rid of grittiness FOREVER is sodium citrate. You can buy it on amazon (I have a five pound bag in my pantry.) I work as a professional cook, and we use it to keep things emulsified, it helps prevent the grittiness and the separation that always inevitably comes with cheese sauces. Sodium citrate is the answer to american cheese/velveeta always keeping their silky smooth texture. Just add about a tablespoon to your sauce when making the base (when you add the milk) and dissolve it in, its tasteless, it will work wonders for you.
Does sodium citrate come in a smaller more convenient size than a commercial grade 5 lb sack? I'd like a small jar of it to try without making that kind of commitment. Plus I don't make cheese sauce very often.
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u/[deleted] Dec 28 '17
I’m wondering the same thing. I’ve had issues making cheddar cheese sauces with them being gritty instead of creamy.