Gluten free cheese sauce: Difference between revisions
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|title= | |title=Gluten free cheese sauce Cooking Wiki | ||
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|description= | |description=This gluten free cheese sauce uses the molecular ingredient, sodium citrate to create a velvety, creamy sauce without the use of flour | ||
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|DatePublished=12th September 2014 | |||
|Author=Chef | |||
|ImageComment = Mixing in the cheese with an [[immersion blender]] | |ImageComment = Mixing in the cheese with an [[immersion blender]] | ||
|Servings = Serves 2 | |Servings = Serves 2 | ||
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I've used [[Black bomber cheese|black bomber cheese]] but any mature (sharp) [[cheese]] would be equally good. | I've used [[Black bomber cheese|black bomber cheese]] but any mature (sharp) [[cheese]] would be equally good. | ||
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===Chef's notes=== | ===Chef's notes=== | ||
This sauce can also be made using water, instead of [[milk]]. | This sauce can also be made using water, instead of [[milk]]. | ||
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[[Category:Molecular gastronomy recipes]] | [[Category:Molecular gastronomy recipes]] | ||
Revision as of 05:00, 17 December 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: | 
|
| Recipe author: | Chef |
| First published: | 12th September 2014 |
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
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.
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