asiogo cream sauce

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i usually make sauces with milk to cut down on the fat, but we had to try a heavy one. Oh man was it good. I looked up some recipes and some called for thickening with corn starch while others said to reduce the cream. I decided to use a bit of roux and reduce the cream.

So I actually measured for this one. Started on the roux and used 3 tablespoons of butter and 3 tablespoons of all purpose flour. Slightly browned it and put in a coffee cup for later use.

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Wanted to keep the sauce really simple and garlic powered.

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a bit of clarified butter to lightly cook the garlic. 2 whole cloves diced into little bits.

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1 cup of heavy cream

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1/2 cup of table cream

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Added a bit of pepper and simmered it down a bit

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this is 1 ounce of microplane shredded asiago. I ended up using near 2 ounces when it was done.

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a bit of parsley at the end for some color

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and some farfalle to hold it.

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The sauce at the end was silky smooth and packed with flavor. It was really good. Got that feeling of ingesting a lot of calories after the small portion I ate. Nom

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