Ingredients:
1/8 cup butter
1/2 tablespoon garlic, puree
1/4 cup yellow onions, finely diced
2 1/2 cups milk
1 cup heavy cream
1 dash ground nutmeg
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 cup cornstarch
3 tablespoons water
1/2 cup fresh-grated parmesan cheese ( use a 50/50 blend of Parmesan & Romano cheese if possible)
3 tablespoons cups fresh-grated asiago cheese
Directions:
Melt butter in a sauce pan over medium heat; add pureed garlic and diced onions; cook about five minutes until the onions are tender and translucent.
Whisk in milk, cream, nutmeg, salt, and pepper; slowly bring the mixture up to a boil stirring frequently to prevent sticking.
Dissolve cornstarch in water; mix well so that there are no lumps; slowly add cornstarch mixture just as the sauce comes to a boil and whisk well; allow mixture to come back to a boil.
Turn off heat and stir in the cheeses; blend well, even using a small hand blender if possible, for three or more minutes until sauce is very smooth.
NOTE: You may use a regular blender if desired, but please be careful with the hot sauce and only puree one to two cups of it at a time ~ Use of blender is not absolutely required.
Taste sauce and season as desired; keep warm for immediate use or cool and store in refrigerator until needed.
Servings: Serve
Time preparation: 5 min.
Time total: 15 min.