Sodium Citrate in a Butter Sauce: A Culinary Exploration

ingredients Oct 30, 2023

Sodium citrate, a common sequestrant, is known for its ability to stabilize and improve the quality of food. It's often used in cheese sauces to prevent the cheese from splitting into an undesirable consistency. But what about its role in a butter sauce?

The Role of Sodium Citrate in a Butter Sauce

The question arises: Would sodium citrate aid in emulsifying a butter sauce? For instance, in a shrimp scampi recipe that involves butter, olive oil, garlic, and pasta water. The answer lies in understanding the nature of emulsification and the properties of sodium citrate.

Understanding Emulsification

Emulsification is the process of mixing two substances that normally don't mix well, such as oil and water. In culinary terms, an emulsifier is a substance that can help these two unmixable substances form a stable, homogenous mixture.

Sodium Citrate: An Emulsifier?

Sodium citrate doesn't really act as an emulsifier in a traditional sense. It's used in cheese sauces because when cheese melts, the proteins and fats tend to separate. Sodium citrate helps keep these proteins and fats bound together as they melt so you don't get that splitting problem¹. However, butter doesn't really have any meaningful amount of protein in it, so the sodium citrate wouldn't really be doing anything in a butter sauce to keep it together.

Alternatives to Sodium Citrate

If you're looking for an actual emulsifier for your butter sauce, you might want to consider using a small dab of dijon mustard. It works wonders in vinaigrettes, mayonnaise, and other sauces.

In conclusion, while sodium citrate plays a crucial role in preventing cheese sauces from splitting, its role in a butter sauce is minimal. Instead, other emulsifiers like dijon mustard can be used to ensure your butter sauce remains smooth and well-mixed.