While lemon juice is an ideal acidic element to include in cheese sauce, it's not the only option you have. You could use straight sodium citrate, which is a citric salt that's made during citric acid fermentation and is often a secret ingredient in melted cheese sauce. Many fondue recipes call for a splash of white wine, which is also acidic. And when in doubt, feel free to use a little white vinegar, which will enhance the flavor of your sauce while bringing the needed acidic component to improve texture.
At what point in the sauce-making process should you pour in your acid? If you're making fondue with white wine, you'll want to simmer the wine in a pot first, then add your cheese in increments until a smooth liquid forms. If you're making your sauce for another reason (e.g. to pour over vegetables or nachos), try pouring a little lemon juice over your cheese before warming it up. Or, you can add it to the pot after the cheese has melted and you've taken it off the heat, just make sure to thoroughly stir to get rid of any clumps that may have formed. Whichever method you choose, adding a little lemon juice will pay off when you end up with a smooth, creamy sauce.
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September 06, 2023 at 03:30AM
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How Your Cheese Sauce Will Benefit From A Spritz Of Lemon Juice - Tasting Table
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