Macaroni Grill's Asiago Sauce
- 4 cups heavy whipping cream
- 1/8 teaspoon paste to dried chicken base
- 1 1/4 cups grated Asiago cheese
- 1 tablespoon cornstarch
- 2 ounces cold water
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.
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.
This recipe yields ?? servings.