Get raves at the dinner table with this easy, cheesy, yet light Asiago Cream Sauce. It's a tasty alternative to alfredo sauce and whips up quickly in a skillet. Great for drizzling over chicken, steak, fish, or pasta. Or think outside the box and use it as a dip for veggies or breadsticks.
Table of Contents
- Easy Creamy Sauce Recipe
- What is Asiago cream sauce?
- Asiago Cream Sauce vs Alfredo
- Why You'll Love This Asiago White Wine Cream Sauce
- Asiago Cream Sauce Ingredients
- Ingredient Notes and Substitutions
- How to Make
- How to Store, Freeze, and Reheat Cream Sauce
- Frequently Asked Questions About Asiago Cheese
- Easy Dinner Recipes
Easy Creamy Sauce Recipe
Adding creamy white wine sauce to pasta or chicken is the easiest and best way to elevate it. With the earthy, nutty flavors of asiago cheese, an asiago sauce tastes perfect on top of almost any meat or pasta dish you make.
In fact, making a sauce is a simple way to completely change how something tastes. try out different flavors, like a Cranberry Cream Sauce for turkey pasta, Pumpkin Sauce for a fall pasta dish, and Hollandaise Sauce for eggs benedict.
What is Asiago cream sauce?
Asiago cream sauce is a thick, creamy topping that you can add to pasta and meat. It's very similar to alfredo sauce, since it's made with a lot of very similar ingredients. The biggest difference is that instead of parmesan cheese, you use asiago cheese.
What does Asiago cream sauce taste like?
This asiago sauce tastes like a white wine cream sauce. The asiago cheese gives it an earthy, nutty flavor and it's all rounded out with the sweeter notes from the white wine.
Asiago Cream Sauce vs Alfredo
Both sauces are creamy and made with butter, cream, garlic, and cheese. The difference between the sauces is the cheese used in the recipe. Traditional alfredo sauce is made with Parmesan. Asiago cream sauce is made with asiago cheese. You can make Asiago Alfredo sauce by substituting parmesan with asiago.
My recipe is not considered an asiago alfredo sauce because it is made with white wine and is a bit lighter. It is what I call a creamy white wine sauce with asiago cheese.
Why You'll Love This Asiago White Wine Cream Sauce
This sauce is easy to make; you don't have to try and figure out how to follow a complicated recipe. It really is as easy as sautéing all the ingredients and letting it simmer on the stove.
A white wine cream sauce elevates an ordinary dish to extraordinary heights. All of a sudden, your chicken breast tastes gourmet!
It's a versatile sauce for pasta, chicken, pork, and even tastes divine on top of salmon and shrimp.
Even better, use it as a white pizza sauce when you make pizza at home!
Asiago Cream Sauce Ingredients
- Butter
- Olive oil
- Garlic
- Dry white wine - choose a wine you like to drink as it delivers a lot of the flavor to the sauce
- Cream or half & half
- Asiago cheese - grate it fresh for the best and creamiest consistency
- Salt
- Ground black or white pepper - white pepper will blend in with sauce better but either will flavor it the same
Ingredient Notes and Substitutions
The best white wine for cream sauce is a dry one. Chardonnay, Pinot Grigio, Sauvignon Blanc, and a dry Riesling are all good choices. There is no need to use expensive wine. A moderately-priced wine will do fine.
If you can't find asiago cheese, you can use parmesan or romano instead.
Do not substitute the cream or half-and-half with milk because the sauce will not have the proper creamy texture.
If you want a kick of heat, make a spicy asiago cream sauce by adding some cayenne pepper or crushed red pepper flakes. Start with ¼ teaspoon. Taste and add more if desired.
How to Make
- In a large skillet, saute garlic in butter and oil.
- Pour in wine and stir.
- Add cream and let simmer for 5 minutes.
- Sprinkle in cheese and stir until cheese melts.
- Season with salt and pepper.
- Creamy, cheesy sauce is of medium consistency when using cream. You can make it thicker by adding 1 tablespoon of cornstarch or flour mixed with 2 tablespoons of water. Simmer for another 3 minutes or until thickened.
How to Store, Freeze, and Reheat Cream Sauce
Make Ahead: This sauce is best served after being freshly made. However, you can make it in advance.
To Store: Let the sauce cool completely then transfer it to an airtight container. Store the sauce in the fridge for up to 7 days.
To Freeze: Let the sauce cool completely then transfer it to a freezer-safe container or a plastic freezer bag. Freeze the sauce for up to 6 months. Thaw it in the fridge overnight.
To Reheat: Pour the sauce into a saucepan over medium-low heat. Stir the sauce frequently until it is warm, about 5 minutes.
Frequently Asked Questions About Asiago Cheese
Asiago is a type of Italian cheese made from cow's milk. It has a nutty and slightly tangy flavor and a firm texture that becomes crumbly when aged. There are two main types of Asiago cheese. Fresh Asiago is softer and milder. Aged Asiago is harder and has a more intense flavor.
Asiago is named after the Asiago plateau in Italy's Veneto mountains. For a cheese to be called Asiago, it can only be produced within the officially recognized areas near the town of Asiago in the Vicenza and Trento provinces.
Asiago has a firm texture that becomes crumbly when aged. Parmesan is harder and has a granular texture.
Asiago is aged from several months to several years. Parmesan is aged for a minimum of 12 months.
Asiago is made from cow's milk. Parmesan is made from a mixture of cow and sheep milk.
Grand Padano, Parmesan, and Parmigiano Reggiano are the closest cheeses to Asiago. Others with similar characteristics include Manchego, Gruyere, and Pecorino Romano.
Easy Dinner Recipes
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Asiago Cream Sauce
Ingredients
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 2-3 cloves garlic, chopped fine
- 1 cup dry white wine
- 1 cup cream or half & half
- 1 ½ cups Asiago cheese, grated (about 4-6 oz)
- ¾ teaspoon salt
- ½ teaspoon pepper or white pepper
Instructions
- In a large skillet, heat butter & olive oil in skillet. Add garlic and saute for 1 minute.
- Add wine and cream to the pan and whisk together. Simmer for 5 minutes.
- Add asiago cheese to the sauce in the skillet and stir until all the cheese melts.
- Season with salt and pepper.
- If needed or you want a thicker sauce, you can add 1 tablespoon flour or cornstarch mixed with 2 tablespoons of water. Simmer for 2-3 minutes, stirring constantly.
- Enjoy sauce drizzled over chicken or fish, rice, quinoa, or pasta.
Notes
Nutrition
This post has been updated and amended to an asiago sauce recipe by itself. New photos and step-by-step directions have been added. It was first published on March 29, 2015.
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