Huancaína SauceSteven Raichlen
This spicy, creamy, piquant cheese sauce is one of the wonders of Peruvian cuisine. There are work-arounds for the less familiar ingredients, like queso blanco and aji amarillo. Huancaina sauce is also pretty awesome on grilled chicken and seafood.
- Yield: Makes 1-1/2 cups
- 6 ounces queso blanco (or ricotta salata or white cheddar)
- 1 bottled or frozen aji amarillo (Peruvian yellow chile) or 2 teaspoons aji amarillo powder or 2 teaspoons hot paprika
- 1 teaspoon ground turmeric
- 1 tablespoon fresh lemon juice, or to taste
- 1/2 cup evaporated milk
- 3 tablespoons canola oil
- Coarse salt (sea or kosher) and freshly ground black pepper
Step 1: Place the ingredients for the sauce in a food processor and puree until smooth.
Step 2: Correct the seasoning, adding salt or lemon juice to taste; the sauce should be highly seasoned.
Try this on Peruvian Potato Salad
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