Huancaina Sauce

This easy Peruvian recipe is called Huancaina sauce and it's basically just a
spicy cheese sauce that is so, so addicting. It traditionally goes on boiled
potatoes or in chicken stew, but you can really treat it like a general
condiment and add it anywhere you like!

Servings: 2 cups

Author:

Prep Time
5 minutes

Total Time
5 minutes

Course:

Sauce condiment

Cuisine:

peruvian South American

Keywords:

spicy cheese sauce aji amarillo

🧂 Ingredients

250 ml Evaporated Milk

1 cup – You can substitute for heavy cream if you cannot find evaporated milk.
250 ml Queso Fresco

this fresh white cheese can be called different things in different countries. For example I used a Georgian cheese called adyghe which is basically the same as Mexican Oaxacan cheese. Funny how that works out sometimes. If you prefer to buy it online you can do so here.
150 grams Aji Amarillo Paste

This ingredient gives the signature color to huancaina sauce as well as tons of flavor. However don't think they final sauce will be TOO spicy. With all the dairy involved the fruitiness of the chili peppers really shines through. I recommend Inca's Food Brand or Goya.
100 grams Stale White Bread

You can use fresh if you want but stale is best. In Peru they often just throw in a few soda crackers instead of bread which you can also opt for.
2 tbsp Vegetable Oil

I used sunflower but any neutral oil will do.
1 tsp Salt

Or to taste

Instructions

1 Place the stale bread in a bowl and pour over the evaporated milk. Let sit for a
minute so the bread absorbs the liquid and softens up.
2 Add the rest of the ingredients and blitz with an immersion blender until
smooth. If it is very grainy you can add some milk a tsp at a time until you
reach the desired consistency.