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I made a 4 cheese sauce and it was awful. I got a lot of lumps. Is that normal? I was thinking that as cheese are solids it may be. I melted the 4 cheeses, added milk and then the roux.

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

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This event was on July 23, 2024

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

ingrid ortega

I made a 4 cheese sauce and it was awful. I got a lot of lumps. Is that normal? I was thinking that as cheese are solids it may be. I melted the 4 cheeses, added milk and then the roux.

Answer

I will say that, um, you know, is it normal, uh, for a cheese sauce to be awful? And with lumps, answer is no. Um, but it can also depend upon the cheeses that you were, uh, using and, um, of course, just how you went about doing that. Um, so again, uh, do reach out to us with all the details, the types of cheeses you were, you're using, and what it is that you're trying to make. And, um, we'll, uh, have a conversation. Thank you.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.