Fromage frais split!! Making my sauce look like cottage cheese and water!!

[Swifey]

I used fromage frais instead of creme fraiche in a hot sauce, I had asked on here if it could be used as a substitute for creme fraiche and was told yes, so I did and it split. It looked pretty yucky but we ate it, it was fine bit obviously not the creamy texture I was going for!! ?? I was wondering if anyone else had done this? I used waitrose fat free fromage frais, so maybe it happened because it was fat free, or would it have happened anyway?

I think it's the complete lack of fat that was the problem. BBC website says that varieties with higher fat are better for cooking for this reason.

If it splits in future, you can use the trick of plunging the pan into a sink with some cold water in it and whisking vigorously.

Mine did this yesterday, it is because it’s either low fat or fat free. Need to use full fat when heating it, the same with crème fraise