INGREDIENTS:
- 4 cups heavy whipping cream
- 1/8 tsp paste to dried chicken base
- 1 ¼ cups grated Asiago cheese
- 1 Tbs cornstarch
- 2 oz cold water
1.Heat cream to very hot. Just to a bubbly stage -- But Do Not Boil. Add chicken base and cheese, stirring constantly with a wire whisk. Bring temperature back just to bubbly.
2.Dissolve cornstarch in cold water and add to sauce. Bring to a slow simmer to cook out the starch. Mix well. Transfer the sauce to a covered container and refrigerate until needed.
The macaroni grill asiago sauce is now ready to serve...great appetizers. Nice !
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