Cheese sauce that remains a liquid after removing heat?

Has anybody had any success making a cheese sauce using Sodium Citrate that actually remains a sauce once the heat is removed? Every recipe I have tried, even though labelled "Cheese Sauce" sets into solid cheese as soon as the heat is removed, almost before I can get it on the plate!

I used Blumenthal's recipe which coats the cheese in cornstarch before adding (no sodium citrate) and it turned out well but was a lot more work than the "throw it in a bag, sous vide and blend" method

Has anybody combined the two and followed Blumenthal's method/recipe but used a water bath and blender instead?

Thanks

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Johan_Edstrom_5586

I guess you'd need to lower the melting point, that means more liquid like Grant indicated in the comments here http://www.chefsteps.com/activities/nacho-cheese

It'll setup otherwise just like a pan sauce does as it cools.

Tim_Sutherland_52834

I do a 100% cheese, 100% milk, 1.3% salt, 4% sodium citrate, all in a pot on the burner, blender with a stick blender and dump in a hot cast iron pot. The sauce will stay liquid for over an hour.