Hellmann's Cheese Squeezy Sauce 250ml

Product Information

I know that sodium alginate, by thickening the liquid in the cheese, acts to prevent fat globules from coalescing, and individual proteins from sticking together too easily. It starts off salty and tangy in a way that can only be described as "piquant" (a word I've never used before in my life), but from there goes downhill with an acrid, chemical finish. Although it's high fat, my thought was that adding it to my melted cheddar would provide enough stabilizing gums to keep the cheddar itself from separating.

As far as flavor goes, using an extra-sharp cheddar along with a little dash of Frank's Red Hot gave it the distinct piquancy (there's that word again) of the Fuddruckers sauce. As you continue to stir the melted cheese, the proteins—which are suspended in whatever part of the water hasn't yet evaporated—glue themselves together with the help of calcium into long, tangled strands, forming the stretchy curds that anyone who's eaten string cheese is familiar with. As a control, I also made one sauce by melting the cheese in just plain milk, as well as a flour-based mornay sauce. Rapeseed Oil, Glucose-Fructose Syrup, Water, Blue Cheese Premix (Danish Blue Cheese (MILK) (2%), Spirit Vinegar, Water, Rapeseed Oil, Stabiliser (Xanthan Gum), Dried Garlic, Dried Onion), Spirit Vinegar, Pasteurised EGG Yolk, Salt, Modified Maize Starch, Skimmed MILK Powder, Flavouring, Stabiliser (Xanthan Gum), Preservative (Potassium Sorbate), MUSTARD Flour, Dried Parsley.First, the liquefied fat will come together into greasy pools and separate from the water and proteins. Each one managed to come together into a relatively smooth, glossy sauce, though none of them were quite as smooth as I'd like them to be—I still noticed distinct protein clumps. For starters, simply getting married to me was a questionable act; I don't have all that much to offer. With the bright orange we were expecting a stronger cheese flavour, but it's more like a mayonnaise with a slight cheese aftertaste. Anyone who has ever tried to make an aged cheese can tell you that it's all about delicately balancing ingredients ratios, timing, and temperature.

They help us to identify popular products and understand your browsing habits so we can display relevant adverts to you. Despite our attempts to provide you with the most accurate information possible, the actual packaging, ingredients and colour of the product may sometimes vary.The lecithin acts as a sort of liaison between the milk fats and the liquid, keeping them in relatively stable harmony.