I’ve tinkered with it but past a certain point the consistency gets weird in my experience. Maybe it’s my combo of cheeses or something. I honestly think it’s the milk that fucks with the flavor moreso than the flour and butter. You can get it tasting alright but once you try to get it at the right thickness by adding more milk the taste just goes to hell
Hey I hope you like it! Pro tip: if you’re doing a queso sauce, instead of making sodium citrate from baking soda and citric acid, use lime juice and baking soda instead. Gives it a citrusy pop that’s very welcome in anything Mexican/mexican adjacent
That sounds even better than using citric acid powder. What ratio of lime/lemon juice and baking soda do you recommend? Also, I thought about it some more and I assume it´s not a good idea to put more milk into a Mornay after the cheese has been added to and melted into the Béchamel.
Adding more milk is definitely not the way to go if I’ve learned anything lol, I just have a tough time nailing the consistency. I’ll make my bechemel really soupy and once all of the cheese is added, it’s too thick imo. I’ve never been able to nail a Mornay, I make them so infrequently my technique is probably terrible haha.
As to the sodium citrate thing, I honestly eyeball it. You don’t need much for the reaction to take place. I’d guess maybe 1/3 of a cup(~80 ml) lime juice to a teaspoon (5 ml) of baking soda. So 16:1 ish. It’s not an exact science. I usually juice two limes and use a spoon to throw a little baking soda in there.
Another thing you could do if you don’t want to buy/use straight sodium citrate is to throw a slice or two of American cheese in with your sauce. That shit is absolutely loaded with sodium citrate. Be careful with how much you use though as it will impart the flavor of American cheese into your sauce and if you use too much it can take away from the other cheeses you’re using
I’ve tinkered with it but past a certain point the consistency gets weird in my experience. Maybe it’s my combo of cheeses or something. I honestly think it’s the milk that fucks with the flavor moreso than the flour and butter. You can get it tasting alright but once you try to get it at the right thickness by adding more milk the taste just goes to hell
Then I guess I will have to make my own sodium citrate and have some kitchen experiments soon. Thanks for nudging me :)
Hey I hope you like it! Pro tip: if you’re doing a queso sauce, instead of making sodium citrate from baking soda and citric acid, use lime juice and baking soda instead. Gives it a citrusy pop that’s very welcome in anything Mexican/mexican adjacent
That sounds even better than using citric acid powder. What ratio of lime/lemon juice and baking soda do you recommend? Also, I thought about it some more and I assume it´s not a good idea to put more milk into a Mornay after the cheese has been added to and melted into the Béchamel.
Adding more milk is definitely not the way to go if I’ve learned anything lol, I just have a tough time nailing the consistency. I’ll make my bechemel really soupy and once all of the cheese is added, it’s too thick imo. I’ve never been able to nail a Mornay, I make them so infrequently my technique is probably terrible haha.
As to the sodium citrate thing, I honestly eyeball it. You don’t need much for the reaction to take place. I’d guess maybe 1/3 of a cup(~80 ml) lime juice to a teaspoon (5 ml) of baking soda. So 16:1 ish. It’s not an exact science. I usually juice two limes and use a spoon to throw a little baking soda in there.
Another thing you could do if you don’t want to buy/use straight sodium citrate is to throw a slice or two of American cheese in with your sauce. That shit is absolutely loaded with sodium citrate. Be careful with how much you use though as it will impart the flavor of American cheese into your sauce and if you use too much it can take away from the other cheeses you’re using
You two are wonderful. 🤗