Temperature control matters, too. Always melt your cheese on low heat and combine it gradually with your liquid base. Adding cheese all at once or to a sauce that's too hot can. Some tips, like adding a splash of vinegar or a teaspoon of sugar, will. One of the common issues is acidity perhaps you added too much tomato paste to your sauce, or a splash too much vinegar or wine, or youve overdone it with the citrus and your dish is.
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