Scratch Cheddar Cheese Sauce
Recipe adapted from Greeley-Evans Weld County School District
This recipe utilizes sodium citrate as an emulsifier to transform shredded cheddar and water into a perfectly stable, professional-grade cheese sauce. Leveraging an immersion blender ensures a smooth, glossy finish ideal for large-scale service.
Ingredients:
- 5 cup Water, tap
- 1.4 oz Sodium Citrate
- 12 1/2 cup Cheese, cheddar, shredded
Steps:
DAY PRIOR TO SERVICE:
- Pour water into a large, heavy-bottomed stockpot or steam-jacketed kettle.
- Add the sodium citrate to the water. Bring the mixture to a simmer over medium heat, stirring until the sodium citrate is completely dissolved.
- Reduce the heat to low and add the shredded cheddar cheese in batches (about 6-7 cups at a time). Stir continuously until each batch is mostly melted, then add more.
- Once all the cheese is added and melted, insert an immersion blender. Blend on high speed for 2-3 minutes, moving the blender in a circular motion.
- Hot hold, covered, until needed.
- Serving is 2-ounces (#16 scoop).
The immersion blender gives this sauce a great glossy shine and creamy texture.
Cook to 135°F or higher.
If the sauce appears too thick after blending, whisk in additional hot water 1/4 cup at a time until the desired consistency is achieved.
Hold at 135°F or above.
Recipe Details
Meal Components:
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #2 (Same Day)
Yield:
50
Portion Size:
2-ounces
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 114 | cal |
| Saturated Fat: | 5.3 | g |
| Total Fat: | 9.4 | g |
| Sodium: | 353 | mg |
