Portillo’s Cheese Sauce Recipe

The Cheese Sauce of Portillo Has cult Following.

Portillo’s Cheese Sauce Recipe

You know, you know: as soon as that yellow plushy cheese sauce falls upon a heaped of hot crinkle cut fries you are not snacking–you are tapping into a Chicago custom that has spread across the U.S. just as Portillo has. Almost every round-up of Chicago’s best fries features a nod to Portillo’s cheese fries, with their combination of crisp potato and creamy, warm processed cheddar flavor–nostalgic in all the right ways. That feel is important: It sticks to ridges, it is even and it remains smooth enough to get the cup over.

You can add cheese sauce as a side/cup to the menu, or have it included through things such as chili cheese fries, and the Beef N Cheddar croissant (Italian beef + cheddar on a toasted croissant). To make a comparison, a cup of cheese sauce is approximately 90 calories (as of current times, always watch the current data) and chili cheese fries are about 450 calories most of it fat and carbohydrates, which also makes sense as a cheese dip on top of fries. This informs us of two things, the sauce must be highly emulsified (read: smooth and fatty) and that a small amount will go a long way.

Fans rave culturally because it is the same comfort flavor they have been used to since childhood–as close to what we perceive Velveeta should taste like as one Chicago blogger joked. The texture is regular and well known, and the cheese possesses that pourable clean flavor that is amazing when used on fries or hot dogs or even drizzled (contentiously) on a loaded Chicago dog. Regardless of your position, the atmosphere is fun, daring and undoubtedly Chicago.

Why and with what it is served (and why the flavor is so nostalgic).

In most places, you will find the cheese sauce appearing as a dipping sauce on fries, as the cheese on Beef N Cheddar Croissant, and sometimes with secret or limited menu items (such as chili cheese fries promotions) appearing on kiosk menus to loyalty members. Those specials vary, but the format–golden, pourable cheddar sauce–remains constant. It is that reproducible texture, that cheddar heat, mellow and smooth and devoid of splitting or seizing when it comes in contact with hot fries, which is the secret of nostalgia.

CHEESE SAUCE is also available as a side line entry on restaurant owning documents and PDFs and is frequently combined with fries and sides on menu PDFs. It is either you smother or dip, but either way, it is anticipated to be smooth, orange and dunkable. When you are replicating at home, you should work on the texture (first) and flavor (second) (silky and pourable, mild cheddar profile with a sweet salty bite).

What We know (or not) about the Real Sauce.

Portillo has never released a standalone recipe of their cheese sauce and their official nutrition/allergen information, though very useful in terms of safety and diet planning, does not leak proprietary proportions. Similar to other chains, they gather nutrition and allergen data by using Nutritional Information Services (NIS) and give warnings regarding variability and cross contact. Great with the guests, but it won’t know whether they are assembled out of a canned base, or out of a bag in box warmer, or out of a proprietary blend of processed cheddar,–things the fans theorize.

On forums and Reddit, employees and customers have indicated that at least once the cheese sauce came in large cans or bags to be reheated–which is a common way to operate at high volume. There are ones by other names of food service brands. We cannot substantiate all the arguments (and chains have the ability to switch suppliers), yet what is important to your kitchen is texture and behavior: clean melt, no graininess, no oiling off, and cheddar-forward taste. And that is what you will repeat here.

Strategy How to Replicate the same silky texture at home.

The not quite so secret secret here is that in commercial cheese sauces emulsifying salts hold the fat and water in balance such that the sauce appears and tastes smooth even when heated or held. The home version is sodium citrate, a food safe salt that transforms almost any grated cheese into a smooth and pourable sauce with no traditional flour roux. This has been demonstrated in culinary science sources (and pro test kitchens) many times – add a small portion of water (or milk) and sodium citrate, and then whisk in shredded cheddar. What is created is a shockingly smooth, practically is it the best stadium nacho cheese, but the taste of actual cheese.

You can also substitute sodium citrate with a more traditional roux of cheese (butter + flour + milk), which is then melted in cheese. It will not hold as well on heat as a citrate sauce, but there are enough solid recipes that will give a creamy, dippable finish using pantry supplies–good with weeknights fries or dogs. We will provide you with the two ways below.

Guest List and Equipment to make.

The Flavor Target: medium to mild cheddar profile, vivid color, smooth feel of mouth and scoop friendly thickness, which coats crunchy fries. To get there:

Principles of core (sodium citrate method):

Sharp or medium cheddar, freshly grated (to taste)

American cheese, optional (to add additional smoothness and the feeling of fast food cheddar)

Water or whole milk (citrate is traditionally made with water, but a little more expensive with milk)

1.5 g sodium citrate (to make it glossy, never breaks)

A small dose of hot sauce or mustard powder (background tang; traditional restaurant type cheese)

Pinch of paprika and garlic powder (Optional, to give the nostalgic touch),

Science forward sources suggest sodium citrate specifically due to its ability to dissolve the casein proteins so that fat and moisture remain emulsified. The same trick makes many processed cheese products creamy–you only need real cheddar and you can dictate the flavor.

Equipments: At least a small saucepan, whisk (immersion blender to super silky), microplane or box grater, and warm dipping cup should you go Hayes Corcel. When you are hosting, a warmer that is shallow or mini slow cooker is a good place to hold it. Portillo serves masses, too–when you increase in size, you’ll want something like that to keep your sauce food smooth.

Clearly, moderating food intake is quite challenging, but there are ways to achieve it without considerably reducing your income.<|human|>Nifty Solutions (Budget, Availability, and Dietary Tweaks)

No sodium citrate on hand? Make Roux path (butter, flour and milk) and melt cheddar. It is not so heat resistant but remains creamy. Recipes on low-budget sites have proven and popular recipes that nail the ratio, which we include below.

Cheese options: To add to the smooth texture, combine 50-70% cheddar with 30-50% American (deli sliced or block). American melts perfectly and enhances the traditional “Portillos style” that is described by many. In the notes created by food critics, the cheese is usually presented as a processed cheddar type- that American ingredient assists in imitating it.

Milk vs water: Water is enough, clean and using sodium citrate, milk is also added to add richness and a hint of dairy sweetness. Experiments at Serious Eats prove that water is compatible with citrate (this is a plus when you have a limited supply of milk).

Heat lovers: Add a few dashes of hot sauce or cayenne–several recipes in the pro cooks have one or both of these as a background flavor, starting with a tang and mild spiciness.

Gluten free: The citrate one is free of flour. Roux version includes flour; in case necessary one may replace cornstarch but the texture may vary slightly.

Vegetarian concerns: Use rennet free cheddar, in case it is important to you. (In his discloses Portillos cheese mixed with other menu items combines with microbial enzyme rather than animal rennet- convenient to imitate at home).

Style Cheese Sauce by Portillo (Base Recipe: Sodium Citrate Method)

Why this method? Commercial cheesy sauces depend on the emulsifying salts to give that shiny non-grainy look. The friendly sodium citrate is the one used by the home cook- recommended and tested by strict food science publications. It is the surest method of bricking on the Portillo-like finish of the stove.

Yield: approximately 2 cups (should be sufficient to serve 4-6 a good cheese fries meal)

Ingredients

1 cup (240 ml) water (or whole milk)

1 1/4 to 1 1/2 tsp sodium citrate (add in small pinch increments, as necessary)

8 oz (225 g) sharp/medium cheddar, finely grated.

2-4 oz (55-115 g) American cheese, cut into pieces (not necessary but provides the authentic look and feel)

1/2 tsp mustard powder (optional)

1/4 tsp paprika (optional)

1-2 tsp hot sauce (to taste)

Salt to taste (usually very small amounts–cheese + citrate add plenty)

Instructions

1) Heat & dissolve. Add water (or milk) into a small saucepan and boil it to a light simmer. Add sodium citrate to a complete dissolution. (This is your “magic” base.)

2) Melt the cheese. Lower heat to medium low. Add a grate of cheddar a spoonfulful at a time. When you are working with American, then add the latter at the half point of the melting of the cheddar. Continue to stir; do not boil. The fact that it is most glossy with an immersion blender makes it a bonus!

3) Season. Add mustard powder, paprika and hot sauce (when desired). Taste and salt only if needed.

4) Hold & serve. Warm on the lowest heat or put in a small warmer. Should it become thick sitting in it, add a little of hot water, or milk, to loosen.

Checkpoints of texture: It must be pourable but be thick enough to stick to a fry. In case it appears too slender then leave it on low heat and stir an extra minute. In case it is too thick, add 1-2 tbsp of the hot liquid and whisk in. Should it be grainy (uncommon with citrate), mix a bit with an immersion blender. According to food science sources, these emulsions are very recoverable–the other reason why citrate is king in cheese sauce.

None (No Sodium Citrate Version) (Classic Roux/”Nacho” Version)

A decent roux-based sauce will definitely fill the craving and it utilizes items in the pantry. It is not heat stable as the citrate emulsions (high heat is not to be used and long holds are not to be used), but it is quick and tasty.

Yield: ~2 cups

Ingredients

2 tbsp unsalted butter

2 tbsp all purpose flour (or 1tbsp cornstarch to make it light)

1 1/2 cups whole milk (warm)

300 g (8 oz) freshly grated sharp or medium cheddar.

2-3 oz (55-85 g) American cheese, optional.

1/2 tsp mustard powder (optional)

1/4 tsp paprika (optional)

Taste with salt, and add pinch of chili powder or hot sauce.

Instructions

1) Roux. Melt butter over medium heat. Add flour; cook 1-2 1/2 minutes until the roux smells nutty (no browning).

2) Bechamel. Slowly whisk in warm milk. Bring to a simmer 1-2 minutes till slightly thick.

3) Cheese. Reduce the heat, slowly add cheddar (and American). Bring to a boil without boiling. Season to taste.

4) Serve. Eat at once; hold on low with stirring now and then. When it is thick, add a splash of warm milk.

Dependable residential dishes are based on this structure of nacho cheese or cheddar sauces; the secret lies in low temperature and consistent stirring. It will not be as bullet proof as the citrate version with a heat lamp, but at home service, it is magnificent–and fast.

Technique Notes–Emulsification, Holding, Reheating and Batch Scaling.

Cheese, 101: Emulsification Cheese is a sensitive combination of fat, moisture, and casein proteins. Boil it carelessly and fats will part, put the proper emulsifier in it and it will become a smooth and slick sauce. Sodium citrate reduces pH and enables proteins to bind with water to stabilize fat droplets to ensure your sauce remains smooth- even on reheating. This is the science of why the citrate technique is best in the texture of the Portillo.

Storing: Sauces are stored in warmers in restaurants at a safe temperature. A mini slow cooker on the warm setting or a dip warmer would work at home. Stir every so often to make the surface smooth and thin with a splash of hot liquid when necessary. Stir until it reaches 60-65degC (140-149degF) to maintain it sticky, yet not blazing (an instant read thermometer is helpful). Industry experience tells us why: fry dipping sauces should not solidify during service–they are too thick, or they separate, and patrons will complain.

Reheating: Citrate sauce can be reheated–low heat, whisking, a small amount of liquid can be added. Sauces made roux may split when overheated; a few drops of milk added at this point along with whisking will fix the issue. When a citrate emulsion fails (infrequent), an immersion blender can often be sufficient to force it back into place, a feature also recommended in the guides of modernism.

Scaling: In case of game day or birthday, to double or triple the batch. A slow cooker/catering warmer with controlled temperature is used to guarantee safe temperatures. Portillo does major events and provides catering–when you’re at home recreating, follow their example: cook, add hot, mix, and chill.

Party and Catering Playbook (Warmers, Make Ahead and Food Safety).

Prepare in advance: Citrate sauce may be pre-prepared 1-3 days in advance and refrigerated. Bake again gradually adding a splash of water/milk.

Service window: Maximum room temp should be less than 2 hours, otherwise [60degC/140degF. Stir every 10-15 minutes.

Transporting: First preheat your insulated container with hot water. Stuff with hot sauce, cover.

Refill: Have a second small pot/warmer full of hot water which serves as a backup in case of the main bowl to have to be left unattended in the open air.

Cups vs. smothered: To eat crispier fries, put sauce on the side,–even critics of Chicago remark how that cup keeps them crisp.

Make It “Portillo’s Y”: How to Serve It the Restaurant.

Cheese Fries (traditional): Bake or fry crinkle cut fries in a very crisp version and sprinkle with a light amount of salt and serve topped with a warm cup of sauce. That other cup makes fries crispy and allows each of them to be dipped as long as they want- precisely why the serving is a cult-favorite.

Chili Cheese Fries: Spoon a couple of tablespoons of thick chili and beans over fries, and cover with your cheese sauce. It has teased/hid versions of Portillo through kiosk only perks and offers (this one comes and goes), though this is an easy home riff to the taste of this sauce.

Inspiration: Beef N Cheddar Croissant Load Italian beef onto the warm croissant, cut in half, drizzle with sauce, and eat. In third party listings, the Beef N Cheddar Croissant at the restaurant is listed to contain approximately 680 calories each serving; a feat that the layer of cheddar actually does matter- and the texture you have now mastered is ideal here.

Hot Dogs: To have cheese sauce on your Chicago dog and drizzle, all one has to do is ask the blogger using the informal term cheese hack to have them. It will make purists shudder, but it is delicious. (We’ll allow it.)

Flavors ( Giardiniera, Chili, Dogs, Beef and Cheddar, and Fries )

Giardiniera: The traditional giardiniera of Portillo–theirs, and their hot giardiniera cheese–goes very well with cheddar. The drizzle on cheese fries or the Beef N Cheddar, gives it a spicy, acidic, crunchy flavor. When you are imitating the experience, have a jar on the table.

Chili: To make chili cheese fries, a thicker chili is used to ensure that the base does not end up being wet. Pour the cheddar over the top next then to get that traditional smothered appearance.

First fries, then sauce The crisper the fries, the more the sauce adheres; it has been observed by critics that the crinkle cuts at Portillo are formed in such a manner as to hold on to a fair share of cheese with every bite.

Allergens & Sensible Portions, Nutrition.

Portillo has nutrition/allergen guides so that the guests make informed decisions. Critical issues: kitchens are not allergen free, the formulations may be different depending on the supplier, and cross contact can occur. In case you are allergic, or have dietary limitations, read their document thoroughly and request staff to provide you with the most recent information. In the case of at home service to sensitive guests, adhere to another utensil and station policy.

Curious about numbers? According to public databases, cup of cheese sauce has nearly 90 calories (brands and third party trackers update regularly), whereas a cup of chili cheese fries has approximately 450 calories per serving. Note: do not expect these to be guarantees–actuals differ according to portion, toppings, and location.

A working home serving is 2-3 tablespoons of sauce to each person over fries (have refills hot). To serve, make a large salad or roast vegetables… or Chicago it all up with Italian beef night. Your call.

FAQs: Drying, Freezing, Splitting and What Brand Do They Use.

What is the shelf life of home made sauce?

Citrate sauce: 3-5 days refrigeration, reheats easy and does not coagulate. Roux sauce: 2-3 days, slowly rewarm by adding milk when necessary.

Can I freeze it?

Citrate sauce has a higher freezing ability as compared to roux. Warm it up slowly and stir/whisk, reheating.

My sauce split–help!

The citrate is to be used with immersion blender with a splash of hot water. Add roux, remove it from the heat, stir in a small amount of warm milk and blend it.

What is the brand of Portillo?

That is not published in the company. There are cans/bags and various food service brands that are mentioned in the online chatter- these may evolve with time. Make the brand question an interesting trivia question; what makes the Portillo sauce so good is the texture and taste which you can make at home using the steps here.

Are fries gluten free?

Portillos has said that fryer oil filtration apparatus can be shared with gluten containing items, and always examine their most recent allergens notice and make a choice according to their comfort level. When at home, be sure to use a separate fryer oil in case you are now cooking with gluten sensitive friends.

Troubleshooting Like a Pro

Grainy texture (roux path): cooked too fast or the cheese is being added too fast. Reduce the heat, add cheese, in small handfuls and stir continuously. The melted cheese is made smooth with a freshly grated one (not in pre-shredded anti caking blends).

On the surface: Emulsion ruptured. Add blend it back (add a splash of hot water) with citrate sauces. Adding roux, turn off the heat and add warm milk then remix. Sources on food science highlight preventive separation of sodium citrate in the first instance.

Too thick: added hot water or milk add in 1 Tbs increments.

Too thin: Simmers a little 30-60 seconds, or add a little more cheese.

Tasteless: Add a few drops of hot sauce or pinch of mustard powder to give it a tangy taste and a pinch of paprika to make it round.

Dial In Texture: Thicker/Thinner, Milder/Sharper and Heat Control.

Thickness: Thickness In citrate sauces, the ratio is not fixed. Modernist guides and Serious Eats observe that you can adjust the flow of both sodium citrate and liquid to achieve the correct flow. Add 1/2 to 1 cup liquid citrate of 1/2 to 1 cup cheese, depends on taste.

Flavour profile: In the case of fast food cheddar, cheeddar is mainly used, and a small amount of American is added; in the case of sharper, 100% sharp cheddar is used with a pinch of mustard powder.

Heat management: Do not boil the sauce but merely keep it boiling. Roux sauces are coarsened by high heat, which is unnecessary with citrate sauces.

Bonus: Hasty How to Use Up Leftover Cheese Sauce.

Mac and Cheese (stovetop): Add your hot pasta to your citrate cheese sauce and enjoy inconceivably smooth mac. (Sodium citrate in particular, which is the secret behind ultra silky mac, is being touted by (Serious Eats) in particular; you’ll never forget it.)

Nachos and veggie dip: Thins- drizzled with a splash of milk; thickens with additional cheese to make a chip clinging dip.

Broccoli and baked potatoes: Pourable cheese warmly on vegetables is never a bad choice.