Ingredients (4)
- 1/2 cup cold wheat beer or water
- 14 grams sodium citrate
- 7 ounces Gruyère cheese, shredded (about 3 cups)
- 6 ounces sharp cheddar cheese, shredded (about 3 cups)
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Making nachos at home gives you the freedom to use a tastier, fancier cheese instead of processed nacho cheese, but those nicer cheeses quickly harden, or separate and become gloppy. To keep your melted cheese perfectly smooth, Scott Heimendinger, director of applied research for Modernist Cuisine, shares this trick from the Modernist Cuisine at Home cookbook: Simply add sodium citrate.
What to buy: Sodium citrate, or sour salt, is an emulsifying sodium salt that comes from citric acid. It has a sour taste and is usually used as a food additive for preserving or flavoring. You can buy it online.
Special equipment: You’ll need a gram scale to measure the sodium citrate for this recipe. You’ll also need an immersion blender to combine the cheeses.
Instructions
- 1Place the beer or water in a large saucepan, add the sodium citrate, and stir until dissolved. Bring to a simmer over medium heat.
- 2Gradually add both cheeses to the simmering liquid, using an immersion blender to combine after each addition, until all of the cheese is melted and smooth. Use immediately.
Recommended from Chowhound
Food Trends
Target Launches New Line of "Clean" Home Cleaning Products
by David Watsky | Target has announced a new line of clean home cleaning products, Everspring. The environmentally friendly...
Guides
The Ultimate Guide to Picnicking
by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...
Recipe Round-Ups
Celebrate Spring with These Harvest Salad Recipes
by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...