How to keep cheese sauce from "setting"

[RomainB]

Hello, 

 

I made a cheese sauce with age dry cheese and cream (or water) with the use of sodium citrate to avoid coagulation while reheating. 

 

My problem is the sauce is setting when it's cold (fat melting point), the only way I found is to add moist products like more cream or water in order to keep the melting aspect.. But I loose the deep taste of my sauce. 

 

Any idea for the fat looses its setting aspect? 

Thanks! 

[gfweb]

How long do you need to keep it servable? Hours?

[RomainB]

Yes 2 or 3 hours, I can keep it hot with water bath and so on but really the idea is to have something melted even at cold temp!