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Silky Cheese Sauce (8 oz)

(With Optional Green Chiles — Milk • Butter • Sodium Citrate)

Recipe Details

  • Yield: ~1¾ cups (plenty for 4 people’s nachos)
  • Texture target: Glossy, pourable sauce that stays smooth as it cools

Ingredients

Base

  • ¾ cup whole milk
  • 1½ tbsp unsalted butter
  • 1¾ tsp sodium citrate (store-bought)
  • 8 oz cheese, freshly grated (cheddar, Colby, or a blend)

Seasoning

  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 (4 oz) can diced green chiles, drained

Optional to Finish

  • Salt, only if needed
  • Splash of milk to loosen (as needed)

Method

1. Build the Emulsifying Base

In a small saucepan over medium heat, combine the milk, butter, and sodium citrate. Whisk until the butter is melted and the liquid is fully smooth and steaming. Do not boil.

2. Melt in the Cheese

Reduce heat to medium-low. Add the cheese in small handfuls, whisking constantly. Let each addition melt completely before adding more.

You’re looking for a smooth, glossy sauce with no graininess.

3. Season & Add Chiles

Whisk in garlic powder and onion powder. Stir in drained green chiles if using.

4. Final Texture Check

  • Too thick? Whisk in warm milk, 1–2 tbsp at a time.
  • Too thin? Add a small handful of cheese or simmer 30–60 seconds (gentle heat).
  • Seasoning? Taste and add salt only if the cheese you used is under-seasoned.

Storage & Reheating

  • Refrigerate up to 5 days.
  • Reheat on low heat (stovetop) or in short microwave bursts, whisking often.
  • Add a splash of milk as needed to restore flow.
Homemade Sodium Citrate (From Citric Acid + Baking Soda)

If you don’t have sodium citrate powder, you can make a liquid solution:

Ingredients * Food-grade citric acid * Baking soda (sodium bicarbonate) * Water

Ratio For every 10 g citric acid, use 13.1 g baking soda.

Method 1. Warm ½ cup water in a saucepan (hot but not boiling). 2. Dissolve the citric acid completely. 3. Add baking soda very slowly, stirring constantly (it will foam and fizz). 4. When additions cause little to no fizz, stop and simmer gently 2–3 minutes. 5. Cool and store in a jar in the fridge.

Use: If you want a consistent strength, reduce the liquid to about ½ cup total volume to concentrate it.