Awesome Asiago Cheese Sauce




My esteemed kitchen colleagues, we all need to have a grasp on making a cheese sauce from scratch. I am offering you a nice recipe to have in your collection, as you will indeed some day have a need to make a pasta topper to complete a meal.

My wife and I went cycling this past weekend and even though we arrived home with a list of things we need to perform, I still am the home cook. I had some frozen ravioli left over from a meal that I made several weeks ago and I took advantage of the fact that Asiago Cheese Ravioli is a quick in and  back out of the kitchen pleasing menu that made the wife smile in the past. Let’s make the Asiago Cheese Sauce that I used for this meal! It is easy

1 1/2 tbsp butter
2 tbsp all purpose flour
1 cup milk (yes you can use low fat milk)
1/2 cup freshly shredded Asiago cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 tsp garlic (minced)

Melt butter in a medium skillet over medium-high heat.

Sprinkle flour into melted butter, whisking constantly.

Cook roux with continuous  whisking , 1/2 min or until mixture is golden and forming lumps.

Add garlic

Whisk in 1 cup milk and work the roux and milk together to make a nice smooth sauce ( 1 to 2 minutes)

Add  shredded Asiago cheese, salt and pepper

Whisk until smooth

Remove from heat

Top your pasta and garnish as needed (I use chopped parsley or spinach)

Sauce does not store well….make only what you need for this meal


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