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Huancaina Sauce

Huancaina Sauce - recipe card
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Huancaina sauce is a creamy, slightly spicy Peruvian sauce made with fresh queso fresco and aji amarillo. It has a smooth, velvety texture and a vibrant yellow color, traditionally served over boiled potatoes or with vegetables and eggs.

Ingredients

Scale
  • 1/2 cup (4 oz) queso fresco, crumbled
  • 1/2 cup evaporated milk
  • 2 tablespoons aji amarillo paste
  • 1/4 cup onion, roughly chopped
  • 1 clove garlic, minced
  • 2 saltine crackers
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/8 teaspoon ground black pepper

Instructions

  1. Heat the vegetable oil in a small skillet over medium-high heat until shimmering. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 2 to 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
  2. Transfer the cooked onion and garlic to a blender or food processor. Add the crumbled queso fresco, evaporated milk, aji amarillo paste, saltine crackers, salt, and pepper. The crackers act as a thickener and help create a smooth, stable emulsion.
  3. Blend the mixture on high speed until completely smooth, stopping to scrape down the sides as needed. The sauce should be thick and creamy, with no visible pieces of cheese or onion. If it seems too thick, add 1 to 2 tablespoons of water or milk and blend again until desired consistency is reached.
  4. Taste the sauce and adjust seasoning with additional salt or aji amarillo paste if more heat is desired. Transfer to a serving bowl. The sauce can be served immediately at room temperature or gently warmed in a small saucepan over low heat, stirring constantly, until just heated through.
  5. If the sauce thickens upon standing, thin it with a splash of milk. Serve over boiled potatoes, corn, hard-boiled eggs, or as a dip for vegetables and bread.

Notes

Store leftover Huancaina sauce in an airtight container in the refrigerator for up to 5 days. The sauce does not freeze well due to the dairy separating upon thawing. To reheat, warm gently in a saucepan over low heat, stirring constantly. If the sauce separates, whisk in a tablespoon of warm milk to bring it back together. For a thinner consistency, add a little milk or water before serving.

Nutrition

Keywords: huancaina sauce, Peruvian sauce, aji amarillo sauce, queso fresco sauce, creamy spicy sauce, potato topping, Peruvian appetizer, easy sauce recipe, no-bake sauce, salsa huancaina, Peruvian condiment

Find it online: https://copycatkitchenco.com/huancaina-sauce/