How do you make a cheese sauce (like for nachos) that is smooth and doesn't congeal or split?

Question

How do you make a cheese sauce that is smooth and doesn't split? Learn the technique for a perfect nacho sauce that won't congeal.

Answer 1

To make a smooth cheese sauce that doesn't congeal or split, use a roux (butter and flour) as a base, add milk gradually, and then melt in shredded cheese slowly over low heat, stirring constantly. A touch of sodium citrate can also help stabilize the sauce.

Detailed Explanation:

Creating a smooth, stable cheese sauce requires a few key steps to prevent it from becoming grainy, clumpy, or separating. Here's a breakdown of the process:

1. Make a Roux: Start by melting 2 tablespoons of butter in a saucepan over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour. Cook this mixture, known as a roux, for about 1-2 minutes, stirring constantly. This cooks out the raw flour taste and helps thicken the sauce.

2. Add Milk Gradually: Slowly pour in 1 cup of milk (whole milk or 2% works best), whisking continuously to prevent lumps from forming. Continue whisking until the sauce thickens slightly. This usually takes about 5-7 minutes.

3. Incorporate Cheese Slowly: Reduce the heat to low. Gradually add 8 ounces of shredded cheese (cheddar, Monterey Jack, or a blend) to the sauce, stirring constantly until the cheese is completely melted and the sauce is smooth. Add the cheese in small batches to ensure it melts evenly and doesn't clump.

4. Season and Adjust: Season the cheese sauce with salt, pepper, and any other desired spices (such as garlic powder or paprika). If the sauce is too thick, add a little more milk to reach the desired consistency. If it's too thin, simmer it gently for a few more minutes, stirring constantly.

5. Stabilize (Optional): For an extra smooth and stable sauce, consider adding a pinch (about 1/4 teaspoon) of sodium citrate. Sodium citrate helps emulsify the cheese and prevents it from separating, especially if the sauce is reheated.

Pro Tip:

Avoid using pre-shredded cheese, as it often contains cellulose, which can prevent it from melting smoothly. Shred your own cheese from a block for the best results.