Asiago Alfredo Sauce Recipe (2024)

FAQs

What is Asiago cream sauce made of? ›

Ingredients for ASiago Cheese Sauce

Asiago Cheese – You can't make Asiago sauce without it! 1 wedge will do, =you'll need 4 ounces for this recipe. Heavy Cream – You'll need 3 cups of heavy cream. Fresh Garlic – Usually about 3 cloves, or whatever equals 1 tablespoon of minced garlic.

Fresh parmesan cheese grated off the block is one of those key ingredients. This will create a smooth textured sauce rather than a grainy one. Butter: Both unsalted or salted work for this alfredo sauce recipe. If using salted butter, then just adjust the extra salt you use or omit it entirely.

Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.

The pre-grated packaged parmesan won't melt into the alfredo sauce nearly as well. Instead, buy a brick of parmesan and use a grater to grate it fresh. Don't bring to a boil. Cooking alfredo sauce over too high of heat can cause the cream to curdle and the sauce to break.

Asiago cheese is closest to Parmesan, but this cheese is actually a bit sweeter. It's a semi-hard yet smooth cheese with a slightly nutty flavor. Asiago offers a mild sharpness that doesn't overwhelm, but rather accents a mellow vegetable or meat dish.

Fresh Asiago is made using whole milk, while aged Asiago is made from a mixture of whole and skim milk. Both are heated to 95 F before rennet and enzymes are added, forming curds. After being kneaded, the mixture is cooked to a higher temperature (about 105 to 115 F).

Mix the cornstarch with some cold water to create a smooth slurry, then whisk it into the sauce while cooking over medium-high heat for a few minutes. Add all-purpose flour. Another very common thickening agent that will give your Alfredo sauce a creamy texture.

The reason behind this is simple; cream sauces tend to lack flavor and feel a bit heavy due to the fat content. Nutmeg is a simple way to warm up the sauce with a subtle, spice flavor that won't overpower it. Like with béchamel, you only need a pinch of nutmeg in your alfredo to improve its flavor.

Is shredded or grated Parmesan better for Alfredo? ›

If you want to make the BEST sauce, buy a chunk of Parmigiano Reggiano or domestic Parmesan and grate it with a rasp grater. The light, fine shavings will more easily melt into the hot cream to make a smooth sauce. You can also buy pre-grated fresh Parmesan — be sure it has a powdery texture, not shredded.

In many cases, using either form of Parmesan — freshly grated or powdered — will work well, especially when the cheese is not the primary focus of the dish.

What is asiago cheese? Asiago is an Italian-style cheese made from whole cow's milk. Fresh or young asiago has a mild flavor and smooth texture, while asiago that has been aged at least four months has a more crumbly texture and pungent flavor.

Asiago (UK: /ˌæsiˈɑːɡoʊ, ˌæzi-/ ASS-ee-AH-goh, AZ-, US: /ˌɑːsi-, ˌɑːʒi-, ˌɑːʃi-/ AH-s(h)ee-, AH-zhee-, Italian: [aˈzjaːɡo]) is a cow's milk cheese, first produced in Asiago in Italy, that can assume different textures according to its aging, from smooth for the fresh Asiago (called Asiago pressato, which means "pressed ...

Asiago Cheese

It's made with cow's milk—either unpasteurized or commercial pasteurized, depending on the brand—which is what gives it that mild flavor.

Asiago is perfect for those who are fans of Parmesan but want a sweeter, smoother, and nuttier cheese. Asiago is delicious, but not overwhelming in flavor, making it a strong addition to your pizza masterpiece. Try combining it with both mozzarella and Parmesan, our fifth and final pick.