Can i make a cheese sauce with a hard cheese

#CAN I MAKE A CHEESE SAUCE WITH A HARD CHEESE MAC#

Using sodium citrate, you can hold your cheese and milk in suspension rather than wiht a starch. Long holding time at warm temp breaks down the roux as well. If your roux is out of balance wtih your milk and cheese, then you can get fat separation, protein graininess and wet strings of cheese. Roux uses starch to hold your cheese sauce together. Sodium citrate is an emulsifier but it's properties are different than roux in many ways. that won't lump up quite so fast, and instead stay rather loose and creamy in the pot.Д¬hefross, so you think if I add the roux after the cheese and in small amounts I'll have better luck reducing congealing? Or is this to get a creamier sauce and my dream of avoiding congealing just impossible?

#CAN I MAKE A CHEESE SAUCE WITH A HARD CHEESE MAC#

I would like to make mac & cheese or a cheese fondue etc. So phatch using sodium citrate will give me a slower congealing rate or hopefully almost no congealing verses using a roux? Forgive me if I sound ignorant, but I'm just a home cook with no formal culinary education and every cheese sauce recipe I came across (including the recipes in my old cookbooks) all use a roux so I've no experience with sodium citrate.Д¬hefbuba, I just want to find a cheese sauce recipe (using real cheese) that won't congeal 10 minutes after I remove heat. Excellent idea phatch, I've ran across something mentioning sodium citrate before but didn't read further then a glance (probably should have read further aye lol).

Can i make a cheese sauce with a hard cheese