This is a must for the integrity of the cream sauces.
I started using this whenever I needed to incorporate cheese and milk or cream together.  It really works to keep the sauce from separating or breaking in my homemade cheese sauce for macaroni.  I also add it to my famous baked potato soup with ham and cheese.  After I prepare a large batch, I'm able to seal it in a vacuum seal bag, gently flatten and place in the freezer.  Whenever I want some, gently reheat by placing bag in boiling water in a 10 or 12" pan and putting it on low.  The cheese in the sauce will not separate!
Rating: 5 stars