Asiago cream sauce is a super creamy, cheesy yet very delicate cheese sauce that can be used in ton of different ways.
- Serve it with pasta: with tagliatelle, potato gnocchi, gnochetti sardi (malloreddus) or short type like bow tie pasta.
- Serve with meat: grilled or baked chicken breast or make minute steaks with radicchio and Asiago cream sauce.
- Use it as a deep for veggies, mushroom crostini or bread sticks.
Oh, and it’s also a perfect sauce for white pizza!
If you don't have whipping cream you can use heavy cream instead. In this case it's best to use skim milk or regular milk instead of whole milk. But you can also try your own variations.
Full Recipe
Asiago Cream Sauce
Asiago cream sauce is super creamy, cheesy yet very delicate cheese sauce that can be used in ton of different ways.
SERVINGS: 6 servings
Ingredients
- 1 cup whipping cream
- ½ cup whole milk
- 1 ½ cup Asiago cheese , 5 oz (grated or shredded)
- 2 tablespoon all purpose flour
- Salt, pepper to taste
- Pinch bullion cube (optional)
Instructions
- 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 it’ll thickens more when chilled.
Nutrition
Calories: 249kcalCarbohydrates: 5gProtein: 10gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 63mgSodium: 397mgPotassium: 93mgFiber: 0.1gSugar: 2gVitamin A: 801IUVitamin C: 0.2mgCalcium: 331mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Have a question or want to let me know you loved the recipe?Leave a comment below! I love hearing from you!
april says
I have never left a comment, but please DO NOT use this recipe! Compare it to others-- no one would ever recommend sifting raw, uncooked flour into a hot cheese sauce. Unless you like raw, gritty flour in your sauce, do not use this. Start with the recipes that begin with a roux, and then build on that base by adding milk, cream, and, at the very end, cheese.
Svi @ ItalianRecipeBook says
Well, probably you should not be leaving comments. Unless you actually READ the recipe.
It NEVER said to add flour to hot cheese sauce. This recipe stayed unchanged for years and it's one of the easiest to make (in fact, because it doesn't require roux, which is more likely to turn out gritty if made incorrectly).
I'm sorry for your misadventure even though it is not the recipe's fault.
Beverly says
No Butter in the recipe?
Italian Recipe Book says
Hi Beverly! Since we're using whipping cream not butter needed 🙂