Nobody makes a nacho cheese sauce like the French revolution era monks of the Port-du-Salut Abbey. Those bald headed bastards sure know how to make cheese.
First you buy port salut cheese. Trader joes has really decent prices on it, wegmans is even better if youve got that near you. Otherwise wholefoods has it but its gonna cost you.
I tried sodium citrate cheese sauce this evening and it was really good. For anyone curious, start melting your cheese, juice a lemon, measure about 1 tablespoon of baking soda, combine and stir (its going to bubble) then add to your cheese mixture. You can adjust the consistency with a little milk and the baking soda neutralizes the acidity and flavor of the lemon juice so no lemon cheese juice.
@@tylzzrI don't think throwing in a tiny bit of banking soda and lemon juice will be harmful. Chemistry is a pretty handy skill for cooking (and especially baking)
One little tip for your perfect sauce...cook that flour a few over low heat to eliminate that floury taste. I like to let it brown the tiniest bit for better flavor.
As a chef I can honestly say that you can thin out your sauce a bit cause with the whipping cream and milk every time you heat it up it will thicken up a touch.
You neglected the most important part of the rue. Cook until the scent changes and the flour is fully incorporated into the butter and is no linger raw
The square cheese is American cheese, which is reconstituted cheese curds bound together with an emulsifying salt called sodium citrate. People like to dismiss it and call it “plastic cheese.” I understand where they’re coming from. By no means does it have the best or deepest flavor, but I think it’s pretty good. It really does exhibit some “unnaturally” smooth melting properties, which is why it’s a great ingredient for most cheese sauces. If American cheese really bothers you (for any reason), sodium citrate can be bought and used on its own. That way you could use any cheese you want, while still retaining those powerful emulsive properties.
what he didnt tell you: all the additives in the american keep it all together with their emulsifiers. So if you make this, just know that the american cheese or any other processed cheese is an essential ingredient in this!
It’s not essential when you actually make a sauce like he’s doing, it’s retarded is what it is. Real sauce fake cheese? There’s literally no point you Americans are dumb af and are determined to eat processed garbage
![James Fridman Photoshop Trolls [2020]](http://i.ytimg.com/vi/5CKFV0vU2WY/mqdefault.jpg)
"Now pour in the milk, I'm using whipping cream" perfect
Nobody makes a nacho cheese sauce like the French revolution era monks of the Port-du-Salut Abbey. Those bald headed bastards sure know how to make cheese.
Lol how can I look up a recipe on that?
First you buy port salut cheese. Trader joes has really decent prices on it, wegmans is even better if youve got that near you. Otherwise wholefoods has it but its gonna cost you.
How does one even know that? 😭
Bro what
Fondue is even tasiter, but of course it depends on what food it's paired with. The white wine in the cheese really make the flavor pop.
That's what I needed for my burritos
I tried sodium citrate cheese sauce this evening and it was really good. For anyone curious, start melting your cheese, juice a lemon, measure about 1 tablespoon of baking soda, combine and stir (its going to bubble) then add to your cheese mixture. You can adjust the consistency with a little milk and the baking soda neutralizes the acidity and flavor of the lemon juice so no lemon cheese juice.
foods better without chemicals
@@tylzzr food...is...chemicals....
@@ConnorLN4F1 i’m sure you know what i meant
@@tylzzrI don't think throwing in a tiny bit of banking soda and lemon juice will be harmful. Chemistry is a pretty handy skill for cooking (and especially baking)
One little tip for your perfect sauce...cook that flour a few over low heat to eliminate that floury taste. I like to let it brown the tiniest bit for better flavor.
Add american cheese for its chemical compound which makes it more melty/liquid
Also know as plastic cheese
thought he was about to throw shredded carrots in there at first
Buffalo chicken sandwich with this sauce and some bacon
The best
I'm with you on that, use what you have, alot of time's it turns out better. 👍😊
As a chef I can honestly say that you can thin out your sauce a bit cause with the whipping cream and milk every time you heat it up it will thicken up a touch.
Guys hes making cheese sauce!
Guess what its made out of..
Sauce??
Yeah you're right its cheese
@@T1LT_ON_TOPNyoohh
Uranium
"I ran of cheese sauce last night." How on earth does that sneak up on somebody. Oh, yeah... Play Station and kush.
Missing the garlic powder and Worcestershire sauce.
can you shar receipt, like how much flour and chesse
It’s basically cheesy gravy, but it works 😂😂
Why does the sound like Keanu Reeves teaching me how to cook?
Morphius?
I need that cheese grater
I hate when I run out of cheese sauce….
You neglected the most important part of the rue. Cook until the scent changes and the flour is fully incorporated into the butter and is no linger raw
Can the dip be refrigerated and used when needed ....will it go out of taste
That's, cooked cheese tasty
Important note is (hopefully) he is cooking that flour in the butter.
Thanks for the recipe
Cheese sauce without cheese
If u add cooked pasta to this, will it be like Mac and cheese?
Yea this right here the bomb 💣
The sodium citrate in the american cheese was enough to make the other cheese melt. You did not need the roux in addition to that.
The secret ingredient is........
sauce
it's actually American processed cheese which tastes like plastic
is it plain flour??
Yes. Ap will work too
@@suopsos9502isn't plain and all purpose literally the same thing?
can you show us how much of the whipping cream you used
The perfect loop
Looks more like yellow spackle
Cream and cheese slices
it's better to only do it with real cheddar cheese!
No American cheese allowed
Can we store this.
Bechemel sauce
where did you get that cheese grater from? looks awesome
Ran out of cheese sauce? FIRST WORLD PROBLEMS BRO
Thank you.
Is Port Salut considered to be fancy?
What’s the difference between the square and the shredded cheese ???
The square cheese is American cheese, which is reconstituted cheese curds bound together with an emulsifying salt called sodium citrate.
People like to dismiss it and call it “plastic cheese.” I understand where they’re coming from. By no means does it have the best or deepest flavor, but I think it’s pretty good. It really does exhibit some “unnaturally” smooth melting properties, which is why it’s a great ingredient for most cheese sauces.
If American cheese really bothers you (for any reason), sodium citrate can be bought and used on its own. That way you could use any cheese you want, while still retaining those powerful emulsive properties.
Nice
It wouldn’t happen to be made of sauce would it?
How much butter and flour do I use
Roughly 3 tablespoons and just enough flour to turn it into a paste
@@Birr58. What temperature do you wisk the butter and flour??
@@Mr.Nyongo 2-low
Cream cheese 🧀
American
Gouda
Swiss
Beer 🍻
Ow my eyes
Throw some insuline and lipitor in it aswell
Port Salou?
Do u need to add flour to it?
I saw someone make cheese sauce with just milk and American cheese slices. There’s a short on RUclips about 2 ingredient cheese sauce
I can’t stop hearing moist critical when this guy talks
What's type of flour and milk?
what he didnt tell you: all the additives in the american keep it all together with their emulsifiers. So if you make this, just know that the american cheese or any other processed cheese is an essential ingredient in this!
It’s not essential when you actually make a sauce like he’s doing, it’s retarded is what it is. Real sauce fake cheese? There’s literally no point you Americans are dumb af and are determined to eat processed garbage
"Making cheese sauce!!"
*Step one, Have 2 cheese*
thank you for not sharing the measurements
3 table spoons butter, 3 table spoons plain flour… milk enough for the consistency you like and as much cheese to taste…
American cheese.. Lol
WHAT should I do when it wont get it with milk
Recipe?
Which flour is this?
Sauce
Recipe please
got a recipe for this but with a kick ?
if you like milk curdles in your cheese sauce, this the perfect recipe!! (dont follow that bullshit)
Ia cheese sauce made out of sauce?
No citric acid?
What’s it made of sauce
💙
I added way to much cheese witch I thought was impossible
Everytine i make a roux i do everything in the videos but its just a mess i dont get it
that’s a pot.
Recipe
American "cheddar" is truly an enigma cheddar is supposed to be offwhite not luminous orange
ameican cheese slices, no thanks
Ѯ
Why is American "cheddar" always orange?
American is not actually cheese.
Use some real cheese… not that shit 😂
Hey bro that might be too fancy for me
Bros a hermit, I'm surprised he isn't using butt cheese to save money
It's literally chedder with sodium nitrate mixed in to make it melt.
@@Call_Me_BahaAnd? Nobody wants a nacho cheese sauce made with mozzarella.
Yea American Cheese is only good on burgers. It's not that good. Cheddar,Mozz, and swizz is better. Even Jamaican cheese is better the American.
Thats just gloop try less rue amd chedder cheese
That’s too much flour
Americans should all be in jail
American cheese isn't cheese lol
Eurocuck mad that we have the best cheese
Aka no fucking cheese flavored sauce.
what is american cheese made out of
ass
@@0pt1cd4k1d omw to buy some american cheese
Cheese
@@HolaNoob448 i had to watch it after reading this lmfao
Chedder mixed with sodium nitrate
american cheese was where the whole thing went pear-shaped
🤮🤮🤮🤮🤮🤮🤮🤮🤮
This is processed and disgusting