Zutaten für Asiago Cream Sauce
- 2 ounces (57 grams) unsalted butter
- 1/2 cup (100 grams) finely chopped yellow onion
- 2 cloves minced garlic
- 1/4 cup (30 grams) all-purpose flour
- 2 cups (473 ml) hot chicken broth
- 1 cup (240 ml) heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- a pinch of cayenne pepper (optional)
- 1/4 cup (50 ml) dry white wine
- 1 cup (100 grams) grated Asiago cheese
- 1 ounce (28 grams) cold butter
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Zubereitung von Asiago Cream Sauce
- Melt 2 ounces (57 grams) of butter in a medium saucepan over medium heat.
- Add 1/2 cup (100 grams) finely chopped yellow onion and 2 cloves minced garlic.
- Sauté for 5 minutes, or until onions are softened and translucent.
- Whisk in 1/4 cup (30 grams) all-purpose flour and cook for 1 minute, stirring constantly to create a roux.
- Gradually whisk in 2 cups (473 ml) hot chicken broth. Bring to a simmer, stirring frequently, until the sauce thickens slightly (about 5-7 minutes).
- Stir in 1 cup (240 ml) heavy cream. Reduce heat to low and simmer for 15 minutes, allowing the sauce to thicken and meld the flavors.
- Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of cayenne pepper (optional).
- Stir in 1/4 cup (50 ml) dry white wine and simmer for another 5 minutes.
- Remove from heat. Whisk in 1 ounce (28 grams) cold butter and 1 cup (100 grams) grated Asiago cheese until smooth and creamy.
- Cool the sauce completely before storing in the refrigerator. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
4g
Fat
209g
Carbs
2g
