Sodium Citrate Powder 8 Ounce - Food Grade, Non-GMO - Emulsifier for Cheese, Spherification, and Molecular Gastronomy Cooking

Makes a mean, velvety cheese sauce

Works as intended. I mainly use to stabilize cheese for queso.

Roux are for people who like their cheese sauce to be gritty. Instead just use cheddar (or really any flavorful cheese that's able to melt), milk, and 7% of this by weight. So if you're doing 100 grams of cheddar and milk put together, use 7 grams of this stuff. You can even heat it up in a microwave. With the sodium citrate it'll mix together real well and be the smoothest, creamiest cheese sauce you've ever had. No more flour grittiness from a roux.The name might sound scary "sodium citrate" sounds chemically, OooooOOOOOoooo. Nah, it's just the results of mixing citric acid and baking soda together. You can do it yourself. Mix 2.1 grams of citric acid, with 2.5 grams of baking soda, and then it'll go through a chemical process of creating a salt, which is what happens any time you mix an acid with a base. After it settles down you'll have 2.9 grams of sodium citrate suspended in 1.7 grams of water. Just evaporate off the water and you've got your sodium citrate.And if the thought of doing chemistry of any sort for food scares you, then stop cooking, because all cooking is chemistry; baking doubly so. Table salt, which is absolutely vital to both cooking and to human physiology (your tears and saliva are an aqueous solution of NaCL aka table salt, and your brain won't even work without at least some NaCL as its the primary electrolyte that allows the electrical currents in your brain to work in the first place) is the result of an ancient reaction of hydrochloric aid and sodium hydroxide. Likewise, sodium citrate is an emulsifying salt made with citric acid (lemon juice, silly), and sodium bicarbonate (baking soda).In otherwords, don't worry that it has a scary sounding chemical name, it's perfectly safe and is great for making cheeses mix with milk to make them sooooo meltable.

I haven’t use this a great deal but I don’t find it to be all that helpful. It may be for people who have a better understanding of how to use it. That’s why I said it might be five stars. At any rate it didn’t harm anything.

I love my recipe I bought this for, but I want to try it out, it’s suppose to make gravy’s and cheese sauces so smooth and creamy

Made queso. Yummy

Used this to make velvety cheese sauces. Add a little of this to make the perfect queso dip or Mac and cheese.

I learned of this on YouTube, and it does exactly what it's supposed to. I put the tiniest amount in cream sauces and they never break no matter how much I mistreat them in the cooking process. It's awesome. I've also made cheese sauces with it and it does the same. Works wonderfully, and one package is basically a lifetime supply for my needs. I only use a very small pinch per quart of sauce. I think the correct amount is 2% by weight of the sauce. So, if you had one pound of sauce, you'd put in 1/50th (or 2%) of a pound of this into the sauce. But I kind of think you don't even need that much.I even used a fairly excessive amount one time, just to see if it changed the flavor or texture. And it didn't. I can't tell its in the sauce when I eat it.