If you’ve ever tried melting cheese for mac and cheese and ended up with a greasy, clumpy mess instead of a velvety sauce, you’re not alone. Traditional fixes like flour or cornstarch often dull the flavor and weigh the dish down with a pasty texture.
Fortunately, there’s a better way, and it starts with a pinch of something unexpected: sodium citrate, a salt derived from citrus fruits. It keeps your cheese sauce smooth and flavorful instead of gloopy. This simple change is why our Silky Smooth Macaroni and Cheese remains one of our most-loved recipes.
That’s the power of Modernist ingredients. They may sound intimidating, but they’re just tools that allow you to achieve textures, flavors, and presentations that traditional pantry staples can’t. From silky sauces and stable foams to picture-perfect emulsions, these ingredients open the door to creative freedom in the kitchen.
Some might say, “Well, aren’t these just chemicals?” The answer is yes—and so is everything you eat. Salt is a chemical. So is water. The difference is that many Modernist ingredients are derived from natural sources like seaweed, milk, soybeans, or grains. They’ve been used safely in kitchens and food production for decades, often in places you’d never guess. Agar, for example, is a plant-based alternative to gelatin that’s made from red algae. Compared to gelatin (typically made from animal collagen), agar is no more “weird”—just less familiar.
Today, we will break down a few of these ingredients: where they come from, and how you can use them in everyday cooking. All page references are for Modernist Cuisine at Home.
Modernist Ingredients to Try
Sodium citrate: A salt of citric acid from citrus fruits
- Use it to keep cheese sauces silky and smooth.
- Try it in Mac and Cheese (p. 310).
Xanthan gum: A thickener and emulsifier created by fermenting sugars
- Use it to stabilize liquids and give sauces body without changing flavor.
- Try it in Pistachio Pesto (p. 102), Pistachio Gelato (p. 370), or Tomato Leather (p. 129)
Agar: A gelling agent derived from red seaweed
- Use it to create firm gels that hold their shape at higher temperatures than gelatin.
- Try it in Onion Fluid Gel (p. 100), Vegetarian Panna Cotta (p. 366)
N-Zorbit: A modified starch made from tapioca
- Use it to turn oils and fats into flavorful powders.
- Try it in Fish Spice Mix (p. 137)
Wondra flour: A precooked, low-protein flour from wheat
- Use it to thicken sauces instantly without lumps or raw flour taste.
- Try it in Creamed Spinach (p. 199), Korean-Style Chicken Wings (p. 252)
Liquid soy lecithin: A phospholipid from soybeans
- Use it to emulsify vinaigrettes and sauces or stabilize foams.
- Try it in Modernist Vinaigrette (p. 117), Home Jus Gras (p. 93)
Whey protein isolate: A highly purified milk protein
- Use it to add structure to foams and creamy sauces.
- Try it in Chowder Sauce (p. 292)
Vital wheat gluten: Concentrated wheat protein
- Use it to boost elasticity and structure in breads and noodles.
- Try it in Fresh Egg Noodles (p. 268)
Monosodium glutamate (MSG): A salt of an amino acid made by fermenting sugar-rich foods
- Use it to enhance umami flavor.
- Try it in Aromatic Chicken Broth (p. 266)
Malic acid: A natural acid found in apples and other fruits
- Use it to add sharp, clean tartness to dishes.
- Try it in Fruit Minestrone (p. 158), Vacuum-Infused Celery (p. 131)
Albumin powder: Dehydrated egg white protein
- Use it to build airy foams and gels with strong structure.
- Try it in Ultrafrothy Milk Shake (p. 213), Striped Mushroom Omelet (p. 148)
You’ll find a full lesson on Modernist ingredients in Course 1 of our FREE Modernist Home Cooking School, along with practical guidance on how to stock your kitchen with the tools and ingredients that set you up for success.
Using These Ingredients
Modernist ingredients can solve common cooking problems with more precision, better texture, and deeper flavor. Whether you’re struggling with sauces that break, foams that fall flat, or bread that lacks structure, these ingredients offer targeted solutions to elevate your results. Some can also be combined for a more precise effect. For example:
- THICKENING. Many Modernist ingredients are designed to help with thickening. Classic thickeners like flour or cornstarch can dull flavors and leave behind a starchy mouthfeel. Modernist options like Xanthan gum or Wondra flour can thicken instantly without compromising flavor or texture.
- EMULSIFYING. Modernist ingredients can help bring oil and water together to make things like vinaigrettes, hollandaise, and cheese sauces without splitting. Lecithin, sodium citrate, or mustard all help bind oil and water together.
- GELLING. With Modernist ingredients, you can go far beyond traditional gelatin molds. Agar, gellan gum, and gelatin each have different properties to explore. We’ve even managed to make hot gels using agar and gellan gum.
- WHIPPING AND FOAMING. Want to make a foam that doesn’t collapse in five minutes? Albumin powder and whey protein isolate provide structure for hot and cold foams.
- FLAVOR ENHANCEMENT. A small dose of MSG or malic acid can dramatically improve depth, brightness, and balance in savory or sweet dishes.
- ALTER TEXTURE. Turn oil into powder, create chewy noodles from wheat gluten, or make sliceable processed-style cheese from your favorite melting cheese.
In Course 2 of our FREE Modernist Home Cooking School, we take a deeper dive into core techniques like thickening, emulsifying, and foaming—showing you exactly how to use Modernist ingredients to master these foundations and elevate your everyday cooking.
Sign up for the Modernist Home Cooking School here.
