asiogo cream sauce
beerorkid | April 15, 2009
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.
Wanted to keep the sauce really simple and garlic powered.
a bit of clarified butter to lightly cook the garlic. 2 whole cloves diced into little bits.
1 cup of heavy cream
1/2 cup of table cream
Added a bit of pepper and simmered it down a bit
this is 1 ounce of microplane shredded asiago. I ended up using near 2 ounces when it was done.
a bit of parsley at the end for some color
and some farfalle to hold it.
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
