It also stabilizes cheese sauces made with other cheeses amazingly. If you cannot get a hold of pure sodium citrate, throw a single slice of American Singles into the pot. That will melt, mix in and not change the flavor at all. What it does do is make your cheese sauce stable enough you can refrigerate it, and the oil won’t break out of the sauce.

I was a chef for 15 years, and a short order cook for 10