Randy Chandler
There are several ways to make a runny cheese sauce without milk. One way is to use cornstarch and evaporated milk, which can transform most cheeses into a pourable consistency. Another way is to use sodium citrate, which can be whisked into water or milk, and then melted with cheese to create a stable emulsion. Additionally, some recipes suggest using heavy cream, beer, bone stock, or plain water as a substitute for milk. It's also possible to simply melt cheddar cheese and heat it until it reaches the desired sauce consistency, adding water or milk to adjust the texture.
| Characteristics | Values |
|---|---|
| Ingredients | Cheese, sodium citrate, cornstarch, evaporated milk, water, beer, bone stock, heavy cream, mayonnaise, cream cheese, guar and carob gums, flour, butter, cayenne pepper |
| Equipment | Sauce pot, whisk, skillet, saucepan, crockpot, fondue pot |
| Process | Melt butter, whisk in flour and salt until a paste forms, add milk, cook and stir, add cheese, stir until melted, add water if too thick |
| Tips | Use whole milk for more richness, add salsa verde or hot sauce for a kick, use immediately or keep warm |
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What You'll Learn
Use cornstarch and evaporated milk
Cornstarch and evaporated milk are two basic pantry staples that can be used to make a smooth and stable emulsion of melted cheese. This method can transform most cheeses from their semisolid state into a pourable consistency.
To make a cheese sauce using cornstarch and evaporated milk, start by coating grated cheese with cornstarch. This ensures an even distribution and prevents the formation of clumps. The ratio of cornstarch to cheese can be adjusted to achieve different consistencies. For a dip, use one tablespoon of cornstarch per pound of cheese.
Next, add evaporated milk to thin out the mixture. Evaporated milk contributes a high volume of milk proteins without adding too much water, increasing the stability of the emulsion. For a dip, start with five ounces of evaporated milk and add more as needed to achieve the desired consistency.
Once the cheese and cornstarch are coated, transfer the mixture to a saucepan and heat it over medium-high heat. Whisk the mixture occasionally until the cheese is melted and smooth, which should take about 3 to 5 minutes. Then, reduce the heat to low and keep the sauce warm until serving.
This cheese sauce can be served with a variety of dishes, such as appetizers, cooked vegetables, pasta, and baked potatoes. It can also be used as a dip for chips or nachos. With this method, you can enjoy a smooth and creamy cheese sauce without the need for milk.
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Try sodium citrate
Sodium citrate is an emulsifying salt that is commonly used to create a smooth and stable cheese sauce without milk. It acts as both an emulsifier and a stabiliser, preventing proteins from coagulating and keeping the sauce smooth and velvety even at high temperatures. This makes it a perfect ingredient for creating a runny cheese sauce.
To make a basic cheese sauce with sodium citrate, start by heating milk in a sauce pot on medium-low heat until white wisps of steam appear on the surface. Then, stir in sodium citrate using a whisk and let the milk mixture scald. Turn off the heat and gradually add grated cheese to the mixture, whisking until it is fully melted. Keep repeating this process until all the cheese is incorporated. If the sauce becomes clumpy, turn on low heat to help incorporate the melted cheese.
The ratio of sodium citrate to cheese is crucial for achieving the desired consistency. The recommended amount of sodium citrate is around 2% to 4% of the total weight of the cheese, but you can adjust this ratio according to your preference for a thinner or thicker sauce. It's important to note that the sauce will thicken as it cools down, so you may not need to add as much sodium citrate as you think.
Sodium citrate gives you the flexibility to experiment with different liquids and flavours. While milk is commonly used, you can substitute it with heavy cream, beer, bone stock, or even plain water. This versatility allows you to create a variety of cheese sauces, from classic nacho cheese to creamy mac 'n' cheese or a decadent fondue.
Using sodium citrate in your cheese sauce also enhances the flavours of the other ingredients. Since it requires only a few basic ingredients, the flavours of the cheese and any add-ins you choose can truly shine through. So, whether you're crafting a simple cheese sauce or experimenting with creative combinations, sodium citrate is a valuable tool in your culinary arsenal.
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Use water or beer
Water is a good option for replacing milk in terms of convenience and cost. To make a cheese sauce with water, melt butter in a saucepan over medium to high heat. Stir in flour to make a roux. Once the roux is formed, pour in water and stir. After the sauce thickens, let it simmer for another minute, then remove the saucepan from the heat and add in some cheese. Add salt, pepper, and garlic powder to taste. Note that you must not let the roux burn, or it will spoil the flavour of the sauce.
If you want to make your cheese sauce thicker, you can use cornstarch or egg yolks. You can also use meat or vegetable broth instead of plain water for a more flavoursome sauce. If you want to use meat stock, you can use a half portion of stock with a half portion of broth so that the flavour is not too strong.
Another option is to use beer in your cheese sauce. Lager-style beer is a popular choice, but you can use any beer that you enjoy the taste of, as the flavour will be intensified in the sauce. You can also use non-alcoholic beer. A simple beer cheese sauce recipe involves melting butter over a medium heat, then adding flour and whisking until combined. Next, add beer, whisking continuously, then slowly add milk, continuing to whisk. Cook over medium heat, whisking often, until the mixture has thickened. Finally, stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne, then add cheese a handful at a time, stirring until it has melted.
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Try cream cheese
While milk is a common ingredient in cheese sauce, it is not necessary. You can easily substitute it with any liquid, including heavy cream, beer, bone stock, or even plain water. For a runny cheese sauce, try using cream cheese.
Cream cheese is a soft, mild-tasting, fresh cheese that can be spread easily. It is made from a mixture of cream and milk and has a high fat content, which makes it perfect for creating a runny cheese sauce. The high fat content means that it melts smoothly and combines well with other ingredients to create a sauce with a silky texture.
To make a basic cheese sauce with cream cheese, simply melt the cream cheese over low heat. You can add a little milk or cream to thin out the consistency if needed. For added flavour, you can whisk in some grated cheese of your choice, such as cheddar or Gruyère, and season with salt and pepper to taste. You can also add herbs, spices, or other flavourings such as mustard or garlic.
Using cream cheese as a base for your sauce allows for a lot of creativity and flexibility. You can adjust the consistency to your liking by adding more or less liquid, and you can experiment with different cheeses and flavour combinations to create a sauce that suits your taste.
So, the next time you're craving a runny cheese sauce, don't reach for the milk. Instead, try using cream cheese to create a delicious, creamy, and smooth sauce that will elevate your dishes to the next level.
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Use mayonnaise
Mayonnaise is a versatile ingredient that can be used to make a runny cheese sauce without milk. It contains lecithin, a type of emulsifier naturally found in egg yolks. This lecithin acts as a liaison between the milk fats and liquids, keeping them stable and preventing separation.
To make a cheese sauce with mayonnaise, you can simply melt your desired cheese and then add mayonnaise, adjusting the consistency with a small amount of whole milk if needed. This method is particularly useful for those who are lactose intolerant or looking for a dairy-free option.
It is important to note that the resulting sauce will have a distinct mayonnaise taste, so it may not be suitable for all dishes. However, it can be a quick and easy way to create a smooth and stable cheese sauce without the need for milk.
Additionally, mayonnaise can be used as a base for creating creamy sauces without dairy. For example, coconut cream and cashews can be blended with mayonnaise to create a creamy, dairy-free sauce. This versatility makes mayonnaise a valuable ingredient for creating a variety of sauces with different consistencies and flavours.
In conclusion, mayonnaise is a useful ingredient to create a runny cheese sauce without milk. Its emulsifying properties help to stabilise the sauce, and it can be easily adjusted to achieve the desired consistency. While the taste of mayonnaise will be present, it offers a simple and effective method for creating a smooth cheese sauce.
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Frequently asked questions
You can make a runny cheese sauce by melting cheese and adding water or any other liquid of your choice, such as heavy cream, beer, bone stock, or plain water. You can also add starch like cornstarch to make the sauce runnier and to prevent proteins from binding into long strands and fats from separating.
Younger cheeses like mild cheddar, jack, or mozzarella have a high water content (up to 80%) and will therefore be runnier.
You can add emulsifiers to your cheese sauce to prevent it from separating. For example, mayonnaise contains lecithin, which acts as an emulsifier and keeps milk fats and liquids in harmony. You can also use sodium citrate, which is an emulsifier and stabilizer.
