Asiago Cheese Sauce

A spin on traditional Alfredo, this rich cream sauce made with Grande Asiago is the perfect addition to your pasta or ideal for differentiating your white pie.

Ingredients
Asiago Cheese Sauce

31/2 cups Butter, unsalted

71/2 cups Heavy cream

10 cups Grande Asiago, shredded

1/2 tsp. Salt

1/2 tsp. Pepper

Directions

Asiago Cheese Sauce
Yield: 1 gallon (16 cups)
  1. Melt butter in saucepan or stockpot over medium heat.
  2. Add heavy cream, stirring constantly.
  3. Slowly stir in Grande Asiago.
  4. Bring sauce to a simmer and cook for 7 to 10 minutes. Add salt and pepper to taste.
  5. Cool before use, allowing sauce to thicken.
  6. Keep refrigerated or freeze. To reheat, warm sauce in a saucepan over low heat, stirring constantly to avoid separation.

Share

Your Customers Will Also Love: