Silky Smooth Queso
Unlocking Silky Queso magic with Sodium Citrate
Equipment
- 1 Cheese grater.
- 1 Heavy bottom saucepan.
- 1 Kitchen scale. The scale is best to measure the sodium citrate.
Ingredients
- 4 cups Grated cheese of your choice (I used Pepper Jack) Be sure to grate the cheese from a block. It's much better cheese than the already grated cheese found in the grocery store.
- 2 tsp Sodium Citrate
- 2 tbls Water
- 1 cup Beer, or water I used beer.
- 1/4 cup Diced pickled Jalapenos fresh can be used as well. I like the flavor of the pickled jalapenos in the cheese sauce.
- 1 tsp Cumin (optional)
Instructions
- Mix the sodium citrate into the water. Stir until it is fully dissolved and is mostly clear. Add to a saucepan.
- Add in beer, water or milk and bring the mixture to a simmer over medium-low heat. Be sure not to boil.
- Add the cheese. Small batches at a time. Once it is all incorporated, use a whisk to smooth it out. When you lift your whisk, you shouldn't see any chunks of cheese. This could take a little bit to get it fully incorporated.
- Continue to whisk until completely smooth. The sauce will tighten up and get thicker. If you want it thicker add in about 1/2 cup at a time until you reach your desired consistency.
- Add in the jalapenos and cumin.
- Grab some chips and snack away.
Notes
Notes:
I used pepper jack cheese when making this recipe. Feel free to mix it up. Cheddar and Monterey Jack are great choices. You can mix the two cheeses as well to get a different flavor profile.