Roast Beef Wraps
From James's Wiki
Spicy & Smoky Roast Beef Wrap Cheese Sauce
This is a "modernist" cheese sauce using Sodium Citrate to create a perfectly smooth emulsion that won't break or become oily. The combination of smoked white cheddar and Gruyère creates a rich, savory profile that pairs perfectly with roast beef and caramelized vegetables.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Smoked White Cheddar | 100g (approx. 1 cup) | Grated manually; avoids anti-caking agents. |
| Gruyère | 75g (approx. 3/4 cup) | Rind removed and grated. |
| Milk or Light Beer | 120ml (1/2 cup) | The liquid base. |
| Sodium Citrate | 5g (approx. 1 tsp) | The emulsifying salt. |
| Chipotle in Adobo | 1 tsp | Minced finely for smoke and heat. |
| Smoked Paprika | 1/2 tsp | For color and depth. |
| Garlic Powder | 1/4 tsp | Savory seasoning. |
| Cayenne Pepper | Pinch | Optional, for extra spice. |
Instructions
- Dissolve: Add the liquid base and sodium citrate to a small saucepan. Bring to a gentle simmer over medium heat, stirring until the powder is completely dissolved.
- Melt: Reduce heat to low. Add the grated Smoked White Cheddar and Gruyère in small handfuls. Whisk constantly, ensuring each batch is fully melted before adding more.
- Season: Once the sauce is smooth and glossy, stir in the chipotle, smoked paprika, garlic powder, and cayenne.
- Finish: If the sauce is too thick, whisk in a tablespoon of liquid. For the smoothest texture, a quick pulse with an immersion blender is recommended.
Build Order for Roast Beef Wrap
- Foundation: Tortilla
- Moisture Barrier: Roast beef lunchmeat
- Flavor Layer: Caramelized peppers and onions
- The Sauce: Pour the cheese sauce generously over the vegetables.
- Seal: Fold and serve immediately.
