Mornay vs emulsified cheese sauce

What’s the difference between making a béchamel/mornay sauce vs a cheese sauce with a sodium citrate? If I were to use sodium citrate what difference does it make between using cream, milk, water, and/or broth? Can I freeze a cheese sauce for easily meal prep? submitted by /u/aebulbul [link] [comments]

What’s the difference between making a béchamel/mornay sauce vs a cheese sauce with a sodium citrate? If I were to use sodium citrate what difference does it make between using cream, milk, water, and/or broth? Can I freeze a cheese sauce for easily meal prep?

submitted by /u/aebulbul
[link] [comments]