Asiago Cream Sauce
Asiago cream sauce is super creamy, cheesy yet very delicate cheese sauce that can be used in ton of different ways.
Asiago cream sauce is super creamy, cheesy yet very delicate cheese sauce that can be used in ton of different ways.
- Carbohydrate 2.25445171922745 g
- Cholesterol 13.7000000115813 mg
- Fat 3.72536945253956 g
- Fiber 0.0698954230831371 g
- Protein 0.472414706727919 g
- Saturated Fat 2.30721251690499 g
- Serving Size 1 1 serving (13g)
- Sodium 3.85177438976695 mg
- Sugar 2.18455629614431 g
- Trans Fat 0.199213337976419 g
- Calories 44 calories
Step-by-step
- Mix whipping cream and whole milk in a pot, add shredded asiago cheese and let soak for 5-10 minutes.
- Whisk in flour, preferably adding it through a sieve.
- Put the pot over slow heat. Whisk continuously until the sauce thickens without boiling it.
- Add a pinch of bullion cube for extra taste and flavor.
- Taste for salt and pepper, add more if needed.
- The sauce will still have a slightly runny consistency, but itâll thickens more when chilled.
A cheese sauce built on unpasteurized or freshly shredded aged cow cheese behaves entirely differently in a saucepan than one made from pre-packaged, anti-caking-agent-dusted shreds. Fresh Asiago contains active moisture and natural proteins that melt homogeneously into dairy fats when held below a simmer. Sifting two tablespoons of all-purpose flour directly into the cold cream and milk mixture prevents lump formation before heat ever touches the pan. Whisking continuously over low heat ensures the starches gelatinize smoothly without scorching the dairy sugars, which burn easily at 212 degrees Fahrenheit. Letting the shredded cheese soak in the cold liquids for five to ten minutes hydrates the milk solids and jump-starts the emulsification process. Maintaining gentle heat is critical because high temperatures cause the dairy fats to break and separate from the proteins, resulting in an oily emulsion rather than a velvety texture. As the mixture cools down, the starches and cheese proteins continue to bind, yielding a significantly thicker finish than what is visible while the pan remains on the burner. Storing any leftovers requires an airtight container kept under 40 degrees Fahrenheit for no longer than three days to maintain food safety standards.
