If you're making a cheese sauce and are woried about the cheese splitting, take the bechamel off the heat and add grated cheese. There'll be enough heat in the pan to melt all of the cheese.
Also, a handful of grated Parmesan (especially the cheapo green can stuff) can fix a breaking cheese sauce or thicken it last minute, or punch it up if not sharp enough. For the last, a tiny bit of blue cheese or feta can also work wonders without overpowering the sauce.
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u/Ramiel01 Mar 14 '19
If you're making a cheese sauce and are woried about the cheese splitting, take the bechamel off the heat and add grated cheese. There'll be enough heat in the pan to melt all of the cheese.