There's a reason my wife married me, and surprisingly it's got nothing to do with my debonair charm, my rugged good looks, or my dashing sense of adventure. No. She married me on the promise of cheese sauce. Pools and pools of gooey, tangy, salty, creamy cheese sauce. And you know what, dear?It was several years ago—not one year after our nuptials*—that I started investigating how to make
What we're going for here is something similar: a sauce that hits all of the same notes as traditional nacho cheese sauce—tangy, a little spicy, and salty—with the same textural qualities—rich, mouth-coatingly gooey, creamy, and fatty—but made with 100% standard supermarket staples with a flavor that is downright delicious in its own right. A flavor that doesn't leave you thinking, "this is pretty good...
Speaking of liquid, I also found that swapping out some of the regular water I'd been using for almond milk also improved matters. Almond milk not only has fat and protein in it, but more importantly, it contains emulsifying agents that help to keep my sauce shiny and smooth. I tried adding thickeners of various sorts, ranging from flour and cornstarch, and even considered breaking my supermarket-only rule by introducing some xanthan gum or agar, but none of it really seemed to help. Then, when I was in the middle of a batch thickened with potato starch, it struck me: have you ever tried making mashed potatoes in a food processor or blender? It doesn't work: the whole thing ends up as a gummy, sticky mess.
csoandy I haven't tried this, but I thougt that it might be of interest
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