Get raves at the dinner table with this easy, cheesy asiago cream sauce. It's great over pasta, chicken, or fish or as a dip for veggies and bread sticks.
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
STORE/FREEZE/REHEATMake 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.**Calorie count is for ½ cup serving of sauce alone.