How To · fixes
How to Keep Parmesan Sauce From Turning Grainy
Avoid grainy parmesan sauce by controlling heat, grating the cheese finely and adding it gradually at the right time.
Grainy parmesan sauce is usually caused by heat and technique rather than the recipe itself.
Grate the cheese finely
Finely grated cheese melts more evenly than large shreds.
Lower the heat
Take the pan off high heat before adding parmesan.
Add cheese gradually
Stir in small amounts instead of dumping everything in at once.
Use enough liquid
A little cream or pasta water helps the cheese disperse through the sauce.
Do not boil after adding cheese
Once parmesan is in the sauce, aggressive boiling can make the texture separate or become grainy.
