Cheese Sauce/Fondue In Hot Holding Table

Discussion in 'Professional Catering' started by cjdallau, May 14, 2015.

  1. cjdallau

    cjdallau

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    Hey everyone,

    I own a catering company and I'm trying to perfect a fondue-like cheese sauce that can sit in a hot holding table. I make a great cheddar fondue but it always thickens after about a half hour and I have to constantly doctor it to maintain consistency. Anyone have any tips on how to keep my cheese sauce creamy for a long period of time on heat? I'd rather not use processed cheese...

    Thanks in advance.
     
  2. flipflopgirl

    flipflopgirl

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    That is just the nature of the beast.

    mimi
     
    Last edited: May 18, 2015
  3. flipflopgirl

    flipflopgirl

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    Spread your batch between multiple containers and instead of fixing it just switch it out.

    This way the guests get the awesomeness of this great fondue of yours and not a watered down version.

    Plus you are saving them (and yourself) from a potential exposure to food held overlong in the danger zone.

    mimi
     
    Last edited: May 18, 2015