Huancaina Sauce is one of Peru’s darling recipes. This particular version is the one I make at home (and my favorite!), but each Peruvian cook claims to have “the best” recipe for it. The sauce is part of a dish called Papa a la Huancaína (potato with Huancaína sauce), but people love it so much that it’s used in several other concoctions. If you buy (or make) ají amarillo paste, it’s really easy to prepare and will be ready in the blink of an eye. If you are lucky enough to have fresh ají amarillo,you can learn how to make the paste for this sauce here . Otherwise buy it processed or frozen online or in any grocery store that carries Latin American ingredients.
- 2 tablespoons vegetable oil
- 1 cup evaporated milk
- 6 soda crackers
- 8 ounces queso fresco (fresh white cheese)