How to sous vide the perfect cheese sauce
With one special ingredient
I am sorry it has taken me so long to get you all this recipe.
Let me say, you might be able to make this cheese sauce without using sous vide but I have never tried it any other way, so if you try it another way please let me know.
To make this you will need a special ingredient called sodium citrate, I bought my on Amazon. Sodium citrate is a emulsifier that binds that fats and the proteins together which allows them to melt at the same time. This gives you a incredibly smooth cheese sauce that can be reheated without separating and even after a day in the fridge it is still dippable.
Add 400g of any type of cheese you wish into a vacuum seal bag, along with 300g of whole milk and 12g of sodium citrate. All that's left is to seal the bag and toss it in the sous vide at 165 degrees F for 20 minutes. When your 20 minutes are up empty the bag into a pan and blend with a emulsion blender till smooth and that's it your cheese sauce is ready to enjoy
If you give this a day in court or you have already tried this, tell me what you think in the comments below. Stay positive, stay wonderful and as always, I love you all!