An elegant white cheese sauce that goes great over rollatini or flavored raviolli and tortellini.
Asiago Cream Sauce
4 cups heavy whipping cream
1/8 teaspoon dry chicken stock or bullion
1 ¼ cup asiago cheese
1 tablespoon cornstarch
2 oz. cold water
To make the sauce, heat cream to very hot and just bubbly (but not a boil). Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Serve over pasta immediately.
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