Sherry-Asiago Cream Sauce

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Sherry-Asiago Cream Sauce

Sherry-Asiago Cream Sauce

A small amount of a full-flavored cheese like Asiago combines with low-fat milk and dry sherry for a sophisticated sauce that stands up to the assertive taste of vegetables like Brussels sprouts and broccoli.

Serves 12

Prep Time 15 min

Total Time 15 min.


  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoon minced shallot
  • 1 tablespoon all-purpose flour
  • 2/3 cup low-fat milk
  • 2 tablespoon dry sherry, (see Ingredient Note)
  • 1/3 cup finely shredded Asiago cheese
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste

Cooking Directions

Step 1

Heat oil in a small saucepan over medium heat. Add shallot and cook, stirring once or twice, until just starting to brown, 1 to 1 1/2 minutes. Sprinkle in flour; stir until combined. Whisk in milk and sherry; bring to a simmer, whisking constantly. Reduce heat to medium-low and simmer, stirring often, until thickened and bubbly, about 3 minutes. Remove from heat; stir in cheese, salt and pepper.