Simple Way to Sauce Pomme Frite Benedicta

Huancaina Sauce

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Recipe Summary Huancaina Sauce

This is traditional Peruvian spicy cheese sauce, often served over boiled and sliced potatoes. The recipe was created based on my experiences living in Peru and makes for a delicious and easy dinner starter. Serve at room temperature or cold over boiled potatoes and top with sliced boiled eggs and kalamata olives; dust with paprika (or rocoto if you have some).

Ingredients | Sauce Pomme Frite Benedicta

¼ cup vegetable oil

½ cup chopped onion

3 aji amarillo peppers, seeded and chopped, or more to taste

2 cloves garlic, mashed

¾ cup evaporated milk

2 cups crumbled queso fresco

4 saltine crackers

salt and ground black pepper to taste

Directions

Heat oil in a skillet over medium heat; saute onion, aji peppers, and garlic until onion softens and mixture is bright yellow, 5 to 10 minutes. Transfer mixture to a blender; add milk and blend until smooth. Add queso fresco and crackers to mixture and blend until sauce is smooth and the consistency of thick yogurt. Season with salt and pepper.

Finding the aji can be difficult, but I've had luck just purchasing it online, through Amazon(R), for example. This is often an appetizer course.

You can also use 1/2 cup jarred aji paste in place of the raw peppers. Shredded mozzarella cheese can be used in place of queso fresco. Whole milk can be used in place of evaporated milk.

Info | Sauce Pomme Frite Benedicta

prep: 15 mins cook: 5 mins total: 20 mins Servings: 8 Yield: 8 servings

TAG : Huancaina Sauce

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