Melted Cheese Sauce- Modernist Cuisine

Posted On March 24th, 2013 Author Lia Rinaldo

Melted Cheese Sauce (a riff on the MC version over at CHOW-only because the book is so technical)

1/2 cup cold wheat beer or water
14 grams sodium citrate
7 ounces Gruyère cheese, shredded (about 3 cups)
6 ounces sharp cheddar cheese, shredded (about 3 cups)

Place the beer or water in a large saucepan, add the sodium citrate, and whisk until dissolved. Bring to a simmer over medium heat. Gradually add both cheeses to the simmering liquid, using an immersion blender to combine after each addition, until all of the cheese is melted and smooth. Use immediately.
It will last up to one week when refrigerated, or up to two months when frozen. I seriously took the portions waaayyy down to make only a cup of sauce. I also used blue cheese, toasted some walnuts and served it on some nice steamed broccoli. Thus making everything about broccoli so much better.

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