Randy Chandler
Sodium citrate is a salt derived from citric acid that can be used to make a smooth, stable cheese sauce. It acts as an emulsifier and stabiliser, preventing proteins from coagulating, which keeps the sauce from separating and turning grainy or oily. This allows for the use of any type of cheese, in combination with any liquid base, to create a sauce with a desired consistency. To make a basic cheese sauce with sodium citrate, one can heat milk or water, add sodium citrate until dissolved, and then gradually whisk in grated cheese until melted.
How to use sodium citrate in cheese sauce
| Characteristics | Values |
|---|---|
| Sodium citrate's function in cheese sauce | Sodium citrate is an emulsifier and stabiliser in cheese sauce, preventing proteins from coagulating and keeping the sauce smooth and velvety at high temperatures |
| Cheese types | Sodium citrate can be used with any cheese or combination of cheeses, including harder, shreddable cheeses like cheddar, gouda, parmesan, and even softer cheeses like brie |
| Liquid types | Any liquid can be used as a base, including milk, heavy cream, beer, bone stock, or water |
| Sodium citrate quantity | The quantity of sodium citrate depends on the desired consistency of the sauce. For a thinner sauce, add more liquid. For a thicker sauce, add less liquid or more sodium citrate. A good starting ratio is 1 pound of cheese to 1 cup of liquid to 1 teaspoon of sodium citrate |
| Recipe steps | 1. Warm the liquid and whisk in the sodium citrate until dissolved. 2. Bring to a gentle simmer. 3. Gradually add the cheese, whisking continuously until the cheese is fully melted and the desired consistency is achieved. 4. For a thicker sauce, turn off the heat before adding the cheese. 5. If the sauce becomes clumpy, turn on low heat to help incorporate the melted cheese. 6. Add other ingredients as desired, such as mustard, honey, paprika, or jalapeños. |
| Storage | The sauce can be stored in the fridge for 4-5 days or frozen |
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What You'll Learn
Sodium citrate's role in cheese sauce
Sodium citrate is a salt derived from citric acid. It is commonly used as an additive in processed cheese to improve meltability and prevent graininess. Sodium citrate is a powerful emulsifier and stabiliser, preventing proteins from coagulating and keeping cheese sauces smooth and fluid. It is particularly useful for creating a stable mixture of substances that do not usually combine well, such as fat and protein.
Sodium citrate is a versatile ingredient that can be used with any cheese or combination of cheeses. It is especially effective with harder, shreddable cheeses such as cheddar, gouda and parmesan. It can be used with a variety of liquids, including milk, water, beer, bone stock or plain water, to create a cheese sauce. The ratio of liquid to cheese will determine the consistency of the sauce, with more liquid resulting in a thinner sauce.
To make a basic cheese sauce using sodium citrate, heat and whisk the liquid until white whisps of steam appear. Then, add sodium citrate and whisk until dissolved. Turn off the heat and gradually add the cheese, whisking until melted. Continue this process until all the cheese is incorporated. If the sauce becomes clumpy, turn the heat to low.
Sodium citrate is an effective ingredient for creating a smooth, stable cheese sauce with a consistent viscosity. It is a useful alternative to traditional methods such as bechamel or roux, particularly for those with gluten intolerance. With sodium citrate, it is possible to create a cheese sauce with a high heat tolerance that remains fluid and does not separate.
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How to make sodium citrate
Sodium citrate is a melting salt that acts as an emulsifier, allowing cheese to melt smoothly into water, milk, beer, or any other cooking liquid. It is a common ingredient in American cheese and many commercial cheese dips. While it can be purchased online or from specialty stores, sodium citrate can also be made at home with a few simple ingredients.
To make sodium citrate, you will need citric acid and baking soda (also known as sodium bicarbonate). The ratio of these ingredients is important, with most recipes calling for a 5:4 ratio of baking soda to citric acid. This means you will need approximately 252g of baking soda and 192g of citric acid. If you do not have a precision scale, you can also measure out the ingredients using teaspoons or quarter-teaspoons.
Once you have measured out your ingredients, combine the baking soda and citric acid in a container. This will cause an endothermic reaction that will result in fizzing and foaming. Continue mixing until all the baking soda is dissolved and the fizzing has stopped. At this point, you will have created sodium citrate.
It is important to note that the product of this reaction is not purely sodium citrate. When you account for the weight of water and carbon dioxide produced, you will get roughly 5 parts of sodium citrate for every 9 parts of the initial mixture. To ensure good mixing and avoid an off-taste, whisk the powder thoroughly before use.
Now that you have made sodium citrate, you can use it to create a delicious cheese sauce. Simply heat the sodium citrate with your desired liquid base (such as milk, water, beer, or wine) until it is steaming but not simmering. Then, reduce the heat to low and slowly add grated cheese a little at a time, whisking constantly until each addition has melted before adding more. Continue until you have added all the cheese, and your cheese sauce is ready to enjoy!
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Ratios of cheese, liquid, and sodium citrate
The sodium citrate is typically added at a ratio of 2.0% to 3.0% of the total liquid and cheese weight. It is added to prevent the cheese sauce from becoming lumpy or grainy. It is important to note that the amount of sodium citrate added will depend on the type of cheese being used. For moister cheeses like mozzarella or Gouda, less liquid is needed. The sodium citrate should be added to a heated liquid and whisked until dissolved before adding the cheese.
The ratio of cheese to liquid can be adjusted to personal preference. Some prefer an ultra-thin sauce, while others prefer a loose paste. One source suggests that for two cups of shredded cheese, they would use one tablespoon of water and one or two grams of sodium citrate. If the sauce is too thick, more water or sodium citrate can be added.
The liquid used can also be adjusted to personal preference and to complement the cheese being used. Common liquids include beer, wine, cider, stock, milk, or juices.
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How to adjust cheese sauce consistency
The consistency of a cheese sauce is determined by the ratio of liquid to cheese. The more liquid you add, the runnier your cheese sauce will be. Conversely, the less liquid you add, the denser your sauce will be.
To make a thin cheese sauce, fondue, or foam, the ratio should be 85% to 120% liquid to cheese. For a thicker sauce, reduce the amount of liquid. For a firm, molded cheese or cheese slices, use 0% to 35% liquid to cheese.
The amount of sodium citrate added can also affect the consistency of the sauce. A ratio of 2% to 3% sodium citrate to the total liquid and cheese weight is recommended. However, you can add more or less sodium citrate to suit your taste preferences and desired consistency. If your sauce is too thick, you can add a splash of water or more sodium citrate.
- Warm your desired liquid (e.g. water, milk, beer, stock) in a saucepan over medium heat.
- Whisk in the sodium citrate until it is completely dissolved.
- Bring the mixture to a gentle simmer.
- Gradually add your grated or shredded cheese, whisking continuously until the cheese is fully melted and your desired consistency is achieved.
- Season with salt and pepper to taste.
Keep in mind that sodium citrate has a salty and slightly sour taste, so adjust the proportions accordingly while considering the flavour of your dish. Additionally, sodium citrate works best with harder, shreddable cheeses such as cheddar, Gouda, and Parmesan.
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Sodium citrate alternatives
Sodium citrate is a common additive in processed cheese, acting as an emulsifier that helps bind the cheese sauce and prevents proteins from coagulating, ensuring the sauce stays smooth and velvety even at high temperatures. It is often used in cheese sauces to achieve a silky-smooth texture. However, if you don't have sodium citrate or are looking for an alternative, there are a few options you can consider:
Roux
One alternative is to make a roux, which is a mixture of flour and butter. A roux serves as an emulsifier in the same way as sodium citrate, helping to bind the cheese sauce together. To make a roux, simply cook wheat flour in oil or butter until it forms a paste-like consistency. This can then be added to your cheese sauce to help emulsify it and prevent separation.
Processed Cheese
Another option is to add slices of processed cheese, such as American cheese, to your sauce. Many processed cheese products, like Velveeta, Kraft Singles, or Kraft Deli Deluxe, contain sodium citrate or sodium phosphate, which act as emulsifiers. These added emulsifiers will help smooth out your cheese sauce and provide a similar function to sodium citrate.
Evaporated Milk or Heavy Cream
Using evaporated milk or heavy cream instead of regular milk in your cheese sauce can also help achieve a smooth and creamy texture. The higher fat content in these dairy products will ensure a smoother melting of the cheese, resulting in a creamier sauce.
Baking Soda and Lemon Juice
If you're looking for a more DIY approach, you can make your own sodium citrate by combining baking soda and lemon juice (citric acid). By mixing these two ingredients, you can create a solution of sodium citrate that can then be added to your cheese sauce.
It's worth noting that while these alternatives can help achieve a similar texture and consistency, sodium citrate provides a unique function and yields a different, substantially better texture. Experimenting with different alternatives and adjusting the ratios of ingredients will help you find your preferred consistency and taste.
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Frequently asked questions
The basic recipe involves heating milk, dissolving sodium citrate, and then melting cheese into the mixture. The ratio of water to cheese is almost 1:1, with a small amount of citrate.
Sodium citrate is a salt derived from citric acid. It acts as an emulsifier and stabiliser, preventing proteins from coagulating, and keeping the sauce smooth and velvety.
Harder, shreddable cheeses such as cheddar, gouda, and parmesan work well. However, sodium citrate can be used with any cheese or combination of cheeses.
