Asiago Cream Sauce
Asiago Cream Sauce is a rich, velvety blend of heavy cream, butter, and garlic, enhanced by the bold, nutty flavor of Asiago cheese. Perfect for pasta, chicken, or vegetables, this creamy sauce delivers a smooth texture with a hint of savory depth, making any dish irresistibly indulgent.
Equipment
- Medium-sized saucepan
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater (for the Asiago cheese)
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup freshly grated Asiago cheese
- ½ cup whole milk adjust for desired consistency
- ½ teaspoon salt to taste
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon Italian seasoning optional
- Fresh parsley or basil chopped (optional, for garnish)
Instructions
- Melt the butter and olive oil in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Pour in the heavy cream and whole milk, stirring continuously. Allow the mixture to warm up without boiling.
- Gradually add the grated Asiago cheese, stirring constantly, until it melts smoothly into the sauce. If needed, adjust the consistency by adding more milk.
- Stir in salt, black pepper, and Italian seasoning (if using). Let the sauce simmer gently for 2-3 minutes, allowing flavors to meld.
- Remove from heat and garnish with freshly chopped parsley or basil for a vibrant touch.