The Key To Smoother Cheese Sauce Might Be In Your Medicine Cabinet

How to turn Alka-Seltzer into sodium citrate

Before proceeding, it's important to emphasize that this technique is only effective with aspirin-free Alka-Seltzer, specifically marketed as Alka-Seltzer Gold. Using the Original version, which contains aspirin, may pose health risks, especially for individuals with blood clotting disorders. In contrast, aspirin-free Alka-Seltzer contains just three active ingredients: sodium bicarbonate (baking soda), potassium bicarbonate, and anhydrous citric acid. You may notice that sodium citrate is not included in the ingredient list, but when you mix Alka-Seltzer with water, a fascinating transformation occurs.

When Alka-Seltzer is added to water, it begins to fizz. This fizzing is a result of carbon dioxide being generated and released in bubbles, similar to what happens in seltzer water. Once the chemical reaction is complete, you are left with a byproduct: sodium citrate.

To create a creamy cheese sauce, simply dissolve a tablet of aspirin-free Alka-Seltzer in water. After the fizzing diminishes, you can heat the mixture using a saucepan on the stove or a microwave, and then gradually whisk in your choice of shredded cheese. It should melt into a smooth, consistent sauce. You can adjust the thickness to your preference by adding more cheese or water as needed.

Why sodium citrate makes such a great cheese sauce

Cheese is made up of milk fat and milk proteins, which can separate when melted. This is particularly common with aged cheeses, which are known for their rich flavors. Fortunately, adding sodium citrate to a cheese sauce helps to bind the milk proteins and fat, preventing separation. It also enhances the solubility of the milk proteins, allowing the cheese and water to blend into a smooth, cohesive sauce. Not only does this result in a perfectly emulsified sauce, but it also ensures that it remains stable, enabling you to prepare cheese sauce in advance and store it without fear of it breaking apart.

If you don't have sodium citrate or aspirin-free Alka-Seltzer on hand, there are alternative methods you can try, though they may alter the flavor of your sauce. One option is to incorporate an acid. While citric acid can be effective, it may make your sauce taste sour. A better choice is to use tartaric acid found in wine. A splash of wine is a classic technique for achieving a smooth fondue, and it’s also the secret behind Shake Shack's cheese sauce, which boasts the ideal creamy texture for fries, nachos, mac and cheese, and more.