If you’ve ever tried making your own nacho cheese sauce, you’ve probably faced that horrific moment when the the oil separated from cheese. Scott Heimendinger tackles this tricky culinary issue in the inaugural episode of his new MDRN KTCHN video series over at Chow.
Turns out, the secret to making a High-Tech Melty Cheese that rivals processed products such as Velveeta is simply to add sodium citrate, an emulsifying salt made from citrus. Dissolve this ingredient over heat into the liquid of your choice (Heimendinger suggests using beer for flavor), and slowly add any grated cheese to create an evenly melted sauce. You can pour the result over chips for your own homemade batch of “badass nachos.”
Respect to you, sir.