Huancaína sauce (pronounced one-kah-EE-nah) is a traditional Peruvian sauce made with queso fresco (unaged white cheese), ají amarillo (a Peruvian variety of chili), salt, and other optional ingredients.
It is usually served on slices of boiled potatoes or spaghetti.
|200 g||Queso fresco or cottage cheese.|
|as needed||Evaporated milk.|
|to taste||Ají amarillo.|
Directions. Crumble the queso fresco and put the crumbs into a blender. Add ají amarillo and salt to taste. Pour in just enough evaporated milk to allow the blender to work. Blend well until you get a sauce of medium consistency.
In order to improve consistency, you may add a few drops of lemon juice. Lemon juice’s acidity curdles the milk and makes the sauce more consistent. You may also add some vegetable oil to improve texture. Some people also add some crackers to thicken the sauce.
Optionally, you can also add a couple of boiled egg yolks or some turmeric (curcuma) to color the sauce.
Serve on slices of boiled potatoes, and garnish with lettuce leaves, olives, and halves of hard-boiled eggs.
This sauce can also be served on spaghetti, boiled cassava, boiled sweet corn on the cob, etc.