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Trisodium Citrate can emulsify cheese into a smooth and creamy sauce. (lemmy.world)

submitted 10 months ago by [email protected] to c/[email protected]

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[–] [email protected] 5 points 10 months ago (1 children)

...any cheese? So, if I handed someone a block of parm, they could make a fondue out of it?

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[–] [email protected] 14 points 10 months ago

Yep, to make parm fondue I'd first make a bechamel, then finely grate in a whole bunch of parmesan. Adding sodium citrate helps keep the sauce smooth and less likely to break, which is really helpful when adding loads of cheese, especially hard cheeses that need a bit more heat to get melty.

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