You might want to consider higher impact cheese flavors such as parm, romano, blue to pump the cheese impact in a thin cooler sauce. I've not played with it enough to say how far you can take it, but it seems more versatile than a roux for your purpose.Įven with citrate, it will thicken when cooled and you will lose some cheese impact if you want it thin when cool. You're still bound by some ratios but you have more leeway to play with and still hold your sauce together. Using sodium citrate, you can hold your cheese and milk in suspension rather than wiht a starch. Long holding time at warm temp breaks down the roux as well. If your roux is out of balance wtih your milk and cheese, then you can get fat separation, protein graininess and wet strings of cheese. Roux uses starch to hold your cheese sauce together. Sodium citrate is an emulsifier but it's properties are different than roux in many ways. Once the flour, butter and milk have combined, add 1/2 cup of Gruyere, 1/4 Cup. If you like your sauce on the thicker side, use 2 tablespoons of flour. Whisk well until all of the flour is incorporated. The key is to melt the butter over low heat, then add the greek yogurt, pasta water, and hot sauce to the pan and mix them all together until all the ingredients are combined. Create a roux by warming the two tablespoons of butter in a large skillet and adding one tablespoon of flour. that won't lump up quite so fast, and instead stay rather loose and creamy in the pot.Ĭhefross, so you think if I add the roux after the cheese and in small amounts I'll have better luck reducing congealing? Or is this to get a creamier sauce and my dream of avoiding congealing just impossible? Leave your noodles in the strainer while you prepare the mac and cheese sauce in the same sauce pan that you just cooked the pasta in. Add the new béchamel sauce to the cream cheese dip, and simmer until combined and desired thickness is achieved. Gradually add strained milk mixture, stirring with a whisk until blended until boiling and thick. I would like to make mac & cheese or a cheese fondue etc. Add flour to the pan and cook for 1 minute, stirring constantly to form a roux that will thicken the sauce. So phatch using sodium citrate will give me a slower congealing rate or hopefully almost no congealing verses using a roux? Forgive me if I sound ignorant, but I'm just a home cook with no formal culinary education and every cheese sauce recipe I came across (including the recipes in my old cookbooks) all use a roux so I've no experience with sodium citrate.Ĭhefbuba, I just want to find a cheese sauce recipe (using real cheese) that won't congeal 10 minutes after I remove heat. Excellent idea phatch, I've ran across something mentioning sodium citrate before but didn't read further then a glance (probably should have read further aye lol).
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