Asiago Beurre Blanc
This rich sauce combines roasted garlic, white wine, Asiago cheese and Campbell’s® 50 oz. Cream of Mushroom Soup. It’s perfect over grilled shrimp and potato pancakes.
2 each Shallots, peeled and chopped
2 Tbsp Garlic, roasted
3 cups White wine
40 oz. Water
1 can (50 oz. each) Cream Of Mushroom Soup
12 oz. Butter, diced small & kept cold
1 cup Asiago cheese, grated
- Place shallots, garlic and wine in a saucepan. Bring to a boil and reduce heat to a simmer.
- Add water and Campbell's® Cream of Mushroom Condensed Soup. Bring to a boil. Reduce heat to a simmer for 3-5 minutes.
- Blend the mixture and slowly add in butter a few pieces at a time.
- Add the cheese and serve warm.
This sauce can break if held too hot, so hold warm.
To hold sauce warm, add boiling water to an insulated coffee urn, allow it to sit for 3 minutes, remove water and hold sauce inside.
Infuse fresh herbs when reducing the wine to add more flavor.
Substitute grated Parmesan cheese for Asiago for another delicious option.
Great with seafood and fish. Can be good with pork, chicken and pasta.