One painful fact of life is that no cheese melts into a smooth, creamy nacho sauce as well as processed cheese. But wait! The people at Modernist Cuisine have discovered a simple trick for emulsifying your favorite Gruyère or aged cheddar into a smooth sauce to rival Velveeta's.
Sodium citrate, an emulsifying salt, is all you need to transform a tasty block of real cheese into a creamy cheese sauce. Scott Heimendinger, the director of applied research at Modernist Cuisine, explains the process in the video above, which is part of a new series from CHOW called MDRN KTCHN. It's pretty intriguing!
→ Get the full recipe: Perfectly Melting Cheese Recipe
→ More about the series: Watch Our New Video Series MDRN KTCHN! at CHOW
Would you ever try this recipe at home?
Related: Ready to Melt: How to Make American Cheese
(Image: Albert Michael Cutri/Shutterstock)