Here's my recipe

4tbsp butter 4tbsp AP flour Cooked to a tan roux

1 cup heavy cream 1 cup homemade BBQ sauce, vinegar and ketchup based 1/4 cup shredded cheddar

It came out phenomenally. Taste was perfect, dialed back some of the heat from the BBQ sauce,but really added a smooth flavor and texture.

I'm having a party the end of May, and would like to have this as a sauce option, my problem is it sets up really really quickly. I'm afraid of breaking it keeping it on warm in a crockpot for hours on end.

What can I use to keep it liquid throughout the party and how much? Sodium citrate seems popular for cheese dips, but it's hard tracking down a ratio. Is there an alternative to a roux that would get me to the same consistency?