Lemon cream sauce question from a newbie

Rynna

Hi, I don't post here, but I thought maybe you would be willing to share your experience/advice with me.  I don't generally cook fancy stuff, just weeknight dinners for DH and the tot.

I've tried to make several different lemon cream sauces, from recipes, and it always comes out gritty.  I thought we were curdling the milk/cream with either the heat or the lemon, but it's always perfect right up until we add the cheese.  We've tried shredded romano, shredded parmesan, and the crappy Kraft grated parmesan, and we've tried higher heat and lower heat.  We've been using the pre-shredded cheese from the deli, because it's more convenient, but my next step was to try a block of parm, and grate it at home.  I just thought I'd ask here first.  

Here are the recipes I've tried:

http://thepioneerwoman.com/cooking/2010/07/grilled-chicken-with-lemon-basil-pasta/comment-page-3/  (I know you ladies don't love Pioneer Woman, but the recipe would be really tasty, if it weren't gritty.) 

http://www.plainchicken.com/2010/08/creamy-grilled-chicken-piccata.html 

brighteyed

It may help to add the cheese in small increments, maybe 1/4 cup at a time. Stir it until fully melted before adding more. Also, Make sure it is over a low heat.

Magdala9

Bright eyes is absolutely right.  Add the cheese one handful at a time over medium low heat.  Stir each handful slowly.  Let that handful FULLY melt in before adding the next handful.   The gritty-ness is caused by the cheese not fully melting.  Smaller shreds will melt quicker than larger shreds.

My favorite recipe for Lemon Linguini is Nigella Lawson's version.

http://www.foodnetwork.com/recipes/nigella-lawson/lemon-linguine-recipe/index.html

Rynna

Thanks a lot ladies!

UDscoobychick

Also, a lot of pre-shredded cheeses have anti-clumping stuff in them that will keep them from melting nicely, so shredding your own is definitely the way to go.

mamie&cc

UDscoobychick:

Also, a lot of pre-shredded cheeses have anti-clumping stuff in them that will keep them from melting nicely, so shredding your own is definitely the way to go.

I agree with this, and was going to recommend you trying shredding your own as you mentioned in the OP.