Help me fine tune having to heat a dairy-based sauce in a crockpot without it falling apart.
I'm assigned to bring a white sauce to a pasta bar tonight, where it'll probably sit in a crock pot for about an hour. I'm not comfortable with how the quality of the sauce will survive, and in general I think crock pots are lousy with sauce.
No one cares what I bring, but I refuse to base it on cream of X soup. I know that I can stabilize the dairy with starch somewhat (thanks Alton Brown!), but I don't know how long that will last. I don't even have to prep it in the crockpot, as long as it will survive in it afterwards. So I'm thinking cornstarch is probably my best bet (more stable than flour). I found this recipe
, but I'm wary of a cottage cheese texture for sauce.
Any other specific suggestions or refinements you might offer? What kinds of cheese would make this job easier or harder? I don't need a specific recipe as I'm reasonably skilled with tossing a sauce together, even with a roux, but specific recipes would ultimately make my life easier too. It can be as out of the box as you like.