The Secret to Smooth Nacho Cheese Sauce…Without Processed Cheese

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Oct 12, 2012
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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)

Filed in:
Cheese
Pro Technique
Ingredient