I have always made a roux for cheese sauces, which solidifies after being refrigerated. It is really annoying to reheat, especially when mixed with pasta, and especially if you have a breadcrumb topping that you don't want mixed into the sauce.
I've purchased some sodium citrate to try in my sauce the next time I make it. I know making a roux might be pointless since sodium citrate should create an emulsion in it's own; but it's how I've always made it, and I can't see how omitting butter and milk could make the cheese sauce better.
So, will a cheese roux with sodium citrate stay smooth and creamy at fridge temperatures?
Monray (thank you commenter for the new vocabulary word) recipe: 0.5 cups flour, 0.5 cups butter, 2.5 cups half & half, 1.5 cups milk, 12 Oz cheese.
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