Sodium Citrate (4 oz) Preservative & Emulsifier for Molecular Gastronomy

First, this was a good price for a testing sized bag of sodium citrate. I've been able to make 3 party sized mac and cheeses (2lb of pasta) out of it with some to spare. Second, if you want to have a great tasting mac and cheese that stays smooth and melty, you have to go the molecular gastronomy route with some of this stuff. I've done roux based mac and cheeses successfully in the past, but the pitfall of them is they can lack some of that cheesy punch. With sodium citrate, there are no compromises! You also can be as creative as you want with the combo of cheeses. My only tip is to use an immersion blender and add the cheese slowly.

I wanted to try making a smooth cheddar cheese sauce, but didn't need a giant bag of sodium citrate just to try it out. This small size is cheap and not a huge waste if I had to toss it out. Pleased to say that this worked nicely to create a smooth cheese sauce/dip. I've seen various instructions for the ratio of sodium citrate to cheese + Liquid amount from 2 to 4% but 2% worked fine for me. I would error on the side of too little and add more if needed as this does add additional salt