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[–] 15 points 2 months ago (2 children)

That's my secret for cheese sauces that don't break. I make the sauce and throw in the tiniest bit of sodium citrate. I'm talking 1/4 tsp per quart of sauce. If you can't find the pure stuff, a single slice of American cheese produces the same effect.

I've made cheese sauce out of cheese that shouldn't be used for cheese sauce, like romano, and feta, to make absolutely divine sauces that don't break even when refrigerated.

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