Cheese sauce

[Chinchilla]

All you gourmet chefs out there, please give me some help. I always make a cheese sauce that is lovely and thick in the pan. However, when I cook it with something, it seperates, and I am left with a watery mess. Last time, I thought that my cauliflower may have absorbed too much water during cooking, so today I put it raw in the dish, and poured the thick sauce over it. It still seperated!

Am I using too much butter? Do I need to make it even thicker in the first place? I have looked a recipe up on the internet, and I seem to be doing the method right, but I never weigh any of my ingredients, so maybe I am getting the proportions wrong? Any ideas?

Sorry for not responding sooner. Didn't realise a question had been asked. The stapled boxes are better. Sometimes my glued ones do fall apart but the cheese does still hold together. Yes it is the camembert or brie (or other soft cheese) in a wooden tub etc. I use loads of garlic and loads of jam. I've never noticed the garlic doesn't cook through but 20 minutes is never enough for mine somehow. Generally takes me at least 45 minutes. The best is cranberry sauce but I tend to use up any jam I've got in the cupboard that I'm bored with. I've got some Quandong jam at the moment so will use that the next time I make this. Don't ask me what Quandong's are as I bought it at some obscure shop on the Nullarboor Plain in Australia.

Off the subject of cheese sauce but another really quick starter for any guests is to cut up some bacon into small pieces and fry it off with some onion. Cut an Avocado in half and take the pip out. Scoop your bacon and onion mixture into the centre of the Avocado (leave the skin on) and put some finely chopped fresh tomato and grated cheese over it. Grill for approximately 5 minutes or until the cheese has just melted. Really yummy, really quick, really easy.

Oops