Three Ingredient Cheese Sauce - So Easy, So Keto, So Customizable

In this video, I show just how easy it is to make a velvety cheese sauce that won't separate. This three ingredient recipe is infinitely customizable just by changing the cheese or liquid that you use. You can also add in any number of seasonings to jazz it up.

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[SeriousKeto]

According to Modernist Cuisine, the "perfect" ratio of sodium citrate is 2.8% of the weight of your cheese and liquid. I used about half of that, and my sauce still held together quite well. If your sauce isn't fully emulsifying, you can absolutely add more sodium citrate, though I would first dissolve it in a bit more of whatever liquid you are using.

[Visshaldar]

omg you have just improved my 14 yo daughter's quality of life! she was recently diagnosed with epilepsy so we are slowly reducing her processed carb intake with an eye toward eventually getting her to a MAD or keto diet. one of her favorite snacks is tortilla chips and store bought salsa con queso in a jar. i was REALLY racking my brain trying to figure out how i was gonna make low carb salsa con queso with that commercial cheese sauce texture. to be able to give her her favorite comfort food AND do what's best for her health at the same time is priceless. thank you so much!

[jgm]

Steve, thank you so much for the sodium citrate info. A game changer. I used it with a high fat/high calorie (but so incredibly good) sauce and the sodium citrate changed it from a giant blob into a beautiful pourable sauce. (For those interested, this was modified from a myketokitchen recipe. 8 oz cream cheese, softened, 1 c butter, 1.5 cup cream, 1.5 tsp sodium citrate, 2 cups shredded cheese (can do 2 c mozz or 1 c mozz/1 c sharp cheddar). So rich and creamy, a couple tablespoons is enough to really change some plain chicken. Plus it freezes fine. I freeze it in little containers (or ice cube trays) that I can take out when I only want a 1/4 c or so. Just stir well during microwave heating as it separates a little.

Steve, thank you so much for your videos! Am only 2 months into keto (down 18 lbs) and for first time in my life, I feel like this is a lifestyle I can handle rather than a prison sentence I have to complete. Your story is inspirational and your help invaluable.

[kidgraz]

Tried it today for the first time. Came out great and its nice not to have to use heavy cream and butter. Thanks man.

[juliel]

I purchased the Sodium citrate after I watched your last video but I haven't used it yet. Now that the weather is getting colder here in the PNW, a good broccoli cheddar soup sounds really good! I need to start experimenting! Thanks for sharing! Looking forward to the soup recipe video.

[ingridferg]

Ooh wine and garlic sounds nice! Thanks for the tips. Like a fondue sauce. Imagine dipping steak into it? Mmmm, yum.

[dreamof_me]

Wow I love to see sodium citrate or similar emulsifiers in cheesey recipes. This is my first time seeing a “keto” sauce. Love to see it!

[tainamaria]

Cheese Without the extra unnecessary ingredients from the food companies! Thanks for sharing!

[KetoSimple]

I totally just uploaded a video using this recipe, I tagged you and the video so people can check you out! The video will be live on Saturday! Congratulations on your continued success!

[mistynoble]

Omg!!! Im sending huge giddy hugs!! This will be a game changer for me!!

[jb]

"Stab rabbit;" never thought of that analogy for a porcupine, but now I'm going to use it freely 😁.
I like the simplicity of your cheese sauce, and the variations you suggested, Steve. I think I just may make this to use on my zoodles tomorrow---should be mighty good!

[FenrirsBite]

After watching your american cheese recipe, bought some sodium citrate and man, it's awesome! Thanks Steve!

[whcis]

On the third time I made these cheese slices I queried google for how many ounces of cheese is considered a cup of cheese. I know 8 ounces = a cup. Yet with cheeses one cup equals 4 ounces Game changer using the correct ounces the slices were not so thick.
Thanks my husband adores these slices! We use cheddar our favorite .. He helps me to smooth out the cheese and slice .

[debbieheine]

Broccoli cheddar soup, oh my!! Thank you, Steve, for all the hard work you put into your videos. You make it look so simple, yet we all know, the time consuming hours and hours and tasting and tasting that goes into your recipes. They are appreciated, more than you know. Blessings to your family, especially your son and daughter who are serving their country. God bless them.

[aaronbailey]

Update on the mac and cheese: I made it early so all I need to do later is top it and bake it. But I just tasted it and I must say that it’s even better than Alton Brown’s recipe, and way easier! I used whole milk and you were right, it was actually too thick. I thinned it out with a little of the pasta water and it was just right. Thanks again for the recipe!

[jennifersimas]

omg thank you. I have been cheating a lot on keto :( and remembered i bought sodium citrate because of this video so I decided to heat up some cauliflower with spam (I know its not for everyone) and I poured this over it and omg it was so good I felt like I was cheating. Thank you!

[deannam]

Wow....I sure wish I had known about sodium citrate when I made broccoli cheese soup last thanks for the info Steve....no more grainy cheese come in so handy and it is not hard on the wallet either....a win/win in my have a great channel!

[markiangooley]

I’ve started playing around with sodium citrate. The texture of soups and sauces I’ve made is sometimes a little too much like Velveeta, and it helps to use just barely enough of the citrate — but of course it’s not as easy adding extra if there’s too little as it is dissolving it in the liquid up front.

[CMEly]

You just made my world a little bit brighter.

[que_sera_sarah]

This is so cool! Never knew about sodium citrate as an ingredient to use in cooking.