Gluten free cheese sauce: Difference between revisions
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
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===Recipe source=== | ===Recipe source=== | ||
* Based on [[ | * Based on Mac and [[Cheese|cheese]]: ''Modernist Cuisine'' ISBN 978-0982761007 | ||
===Variations=== | ===Variations=== | ||
Use any hard [[Cheese|cheese]] of your choice | Use any hard [[Cheese|cheese]] of your choice | ||
Revision as of 11:09, 26 September 2014
| Gluten free cheese sauce | |
|---|---|
 |
| Mixing in the cheese with an immersion blender | |
| Servings: | Serves 2 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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This gluten free cheese sauce uses the molecular ingredient, sodium citrate to create a velvety, creamy sauce without the use of flour.
I've used black bomber cheese but any mature (sharp) cheese would be equally good.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Your Milk of choice, 160ml (160 g)
- Sodium citrate 6.5g
- Black bomber cheese, grated 170g
Method
- Combine the milk and sodium citrate in a pot, mix well with a hand whisk and bring to a simmer
- Add the grated cheese to the simmering milk a handful at a time blending with an immersion blender every time until you have a silky smooth sauce
- Simmer for a few minutes, stirring all the while, until the sauce thickens a little.
Recipe source
- Based on Mac and cheese: Modernist Cuisine ISBN 978-0982761007
Variations
Use any hard cheese of your choice
Chef's notes
This sauce can also be made using water, instead of milk.