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Liquid Cheese Sauce: 5 minutes 4 ingredients.

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This recipe uses a simple chemical reaction to create restaurant-quality cheese sauce every time. If you have ever had grainy, separated cheese sauces, this method will be a game-changer.

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By Brent Doud

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Updated on

Most cheese sauce recipes rely on a flour-based roux, which is fine if done correctly, but if not, it can lead to a grainy texture and flour taste. My recipe instead uses the reaction between lemon juice and baking soda to create sodium citrate—the same emulsifier used in American cheese. The result is a perfectly smooth sauce that won't break or become grainy.
Whisking liquid cheese sauce in a sauce pan
Prep Time: 5 minutes
Cook Time: 5 minutes
Course: Appetizer
Cuisine: American
Keyword: Cheddar Cheese Sauce, Liquid Cheese Sauce
Servings: 4 people
Calories: 188kcal

Liquid Cheese Sauce

Ingredients

  • 3 Ounces Cheddar Cheese Do not use pre-grated cheese
  • 3 Ounces Monterey Jack Cheese Do not use pre-grated cheese
  • 1/4 cup Lemon Juice Fresh
  • 1 tsp Baking Soda
  • 1/2 cup Whole Milk

Equipment

  • Saucepan
  • Whisk
  • Cheese grater
  • Measuring Cups and Spoons

Instructions

Create the Emulsifier

  • In your saucepan, combine lemon juice and baking soda.
    Adding baking soda to liquid cheese sauce.
  • Let the mixture foam and settle (about 1 minute). This reaction creates sodium citrate, our secret weapon for a smooth sauce
    Lemon juice and baking soda reaction

Add Milk and Heat

  • Pour in milk and warm over medium-low heat. Whisk occasionally while warming. Keep the temperature below boiling – look for steam and tiny bubbles around the edges.
    Adding milk

Add Cheese

  • Gradually add cheese while whisking constantly.
    Adding Cheddar Cheese
  • Continue whisking until sauce is completely smooth (3-5 minutes)
    Whisking the cheese sauce
  • Adjust consistency with additional milk or cheese as needed.
    Creamy texture on the cheese sauce
  • Serve hot.
    Adding liquid cheese sauce to a sandwich

Nutrition

Calories: 188kcal | Carbohydrates: 3g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 552mg | Potassium: 95mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 427IU | Vitamin C: 6mg | Calcium: 347mg | Iron: 0.2mg

Temperature Tip

The temperature of your milk mixture is crucial. If it’s too hot, the mixture will foam up, which might create a grainy texture. If you see the cheese sauce foaming or boiling, immediately remove it from the heat and whisk vigorously off the heat.

Storing liquid cheese sauce in a mason jar.

If you know me, you know that I love liquid cheese sauce. I like it with chips, on nachos, and on sandwiches, and I am a sucker for a good soft pretzel with liquid cheese sauce. Recently, I’ve discovered how to make this delicious sauce. After some trial and error, I’ve learned that the secret to silky-smooth liquid cheese sauce isn’t more stirring or different cheeses – it’s chemistry. This recipe uses a simple chemical reaction to create restaurant-quality cheese sauce every time.

Key Ingredients Deep Dive

The star of this recipe isn’t actually the cheese—it’s the chemical reaction between the lemon juice and baking soda. This creates sodium citrate, a salt that helps the proteins in cheese stay evenly distributed in the liquid instead of clumping together.

Cheese Substitutions:

  • Gruyere for a more complex flavor
  • American cheese for extra creaminess
  • Extra sharp cheddar for a stronger flavor

Recipe Variations

  1. Spicy Queso Dip: Add diced jalapeños, green chilis, and a pinch of cumin.
  2. Truffle Cheese Sauce: Add 1/2 teaspoon of truffle oil.
  3. Beer Cheese: Replace half the milk with your favorite beer.

What to Serve With

Frequently Asked Questions

Why did my sauce become grainy? The most common cause is overheating. Keep the temperature moderate and remove from heat if any graininess develops. Also, make sure to let the lemon juice and baking soda rest for about 1 minute.

Can I make this ahead of time? Yes! Store refrigerated in an airtight container for up to 7 days. Reheat gently with a splash of milk in a saucepan and whisk.

Why not just use a roux? While a roux works, this method is easier and harder to mess up. Plus, it is easier to store and reheat, without the sauce becoming grainy.

Storing and Reheating

  • Store in an airtight container in the refrigerator for up to 7 days
  • Reheat slowly over low heat, whisking in a splash of milk to restore consistency

Scaling the Recipe

  • This recipe is good for about 4 people. You can scale it up for large batches as long as you keep the same ratios.

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