Peruvian & World Recipes

Huancaina Sauce

Huancaina Sauce
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Huancaina Sauce

Course: SaucesCuisine: Peruvian

Indulge your taste buds with the vibrant flavors of Peru by creating a delicious and authentic Huancaina Sauce. This rich and creamy sauce features the perfect blend of 10 ounces of Queso Fresco (Casero or Cotija), 3-5 Yellow Peruvian Peppers (Aji Amarillo), providing a mild heat, and a luscious combination of ½ cup evaporated milk and ¼ cup corn oil. Seasoned with a pinch of salt, this sauce boasts a velvety texture and a bold, zesty kick. Perfect for drizzling over boiled potatoes or as a dip for vegetables, this Huancaina Sauce recipe captures the essence of Peruvian cuisine in every savory spoonful.

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Ingredients

  • 10 oz. Queso Fresco (Casero or Cotija)

  • 5 Yellow Peruvian Peppers –Aji Amarillo (fresh or frozen)

  • 1/2 cup evaporated milk

  • 1/4 cup corn oil

  • Pinch salt

Directions

  • Remove the stems of the peppers and cut them into chunks.
  • In a blender process the peppers with milk for about two minutes.
  • Incorporate cubed queso fresco and blend for one minute, slowly add corn oil.
  • Verify salt and consistency.

Notes:

  • If it is not thick enough add 4 saltine crackers and blend until you get the appropriate consistency.

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