Peruvian Yellow Sauce | Huancaína Sauce
Peruvian Yellow Sauce – aka Huancaína Sauce– is a perfect accompaniment for Peruvian-style grilled or roasted chicken. In Peru, this sunny yellow sauce is known as huancaína sauce or salsa a la huancaína, and is a popular accompaniment with papas/potatoes. Whether you start with ají amarillo paste made at home, or commercial ají paste, this creamy, mildly spicy sauce elevates the simplest roasted vegetables (especially potatoes!) and meats. No cooking is required; all you need is a food processor or blender, and 10 minutes of your time!
👩🏻🍳 Tamara Talks – What is Salsa a la Huancaína?
Salsa a la huancaína (pronounced wan-kay-eena) originated in the high Andean city of Huancayo at about 3,259 meters (10,692 feet) above sea level, making it one of the highland cities of Peru. The region’s economy is primarily based on agriculture, with crops like potatoes, maize, and various vegetables being significant.
This spicy Peruvian cheese sauce is a staple in Peruvian cuisine and is commonly served with boiled potatoes (papas a la huancaína), a popular appetizer at gatherings and celebrations. You won’t want to limit its use to potatoes, however.
What Dishes Pair Well with Peruvian Yellow Sauce?
What about the ají amarillo paste?
Ají amarillo paste is a staple at Andersen casa, and I love finding new ways to use it. Several years ago, I did ají verde sauce (Peruvian green sauce) that became a favorite salsa for meatballs, roasted chicken, and sweet potatoes. I have enjoyed both green and yellow ají sauces in Peru, but it wasn’t until I started working on a post for making ají amarillo paste from frozen or dried peppers that I decided to create a healthier yellow sauce with yogurt rather than mayonnaise.
You can find Peruvian chile pepper pastes at many Latin foods markets (I get it locally). You can order the ají pepper pastes online. You can also make it with dried peppers or frozen peppers.
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About my salsa a la huancaína
A traditional huancaína sauce includes 2 ingredients that I do not care for – soda crackers and evaporated milk. I don’t want to bore you with the details in this post, but my ají de gallina recipe does explain my aversion to evaporated milk. When I decided to work on this recipe, I decided to forego the evaporated milk and crackers entirely. The nonfat yogurt makes it healthier, but you can substitute it for additional mayonnaise. I didn’t feel the need to substitute anything for the crackers.
This ají pepper sauce comes together really quickly, especially if the ají amarillo sauce is already prepared. The ingredients get puréed, and that’s all there is to it. I prefer to make this Peruvian salsa recipe right before I need it so I can serve it at room temperature rather than cold from the refrigerator.
UPDATE: I am currently working on a recipe for pasta a la huancaína. This dish is taking Peru by storm. It is essentially Peruvian yellow sauce thinned with half and half, and finished with butter. You won’t want to miss it!
UPDATE: I published this recipe for Peruvian pasta a la huancaína on July 11, 2024 (my husband’s birthday)! I’m really excited about it, so you will want to take a look. I use this recipe, but do substitute half of the nonfat Greek yogurt with mayonnaise. I feel like it needs a little fat. I don’t often say that!
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- ají amarillo paste – You can find ají pepper paste in Latino markets, in some grocery stores, and online. You can make ají amarillo paste with fresh, frozen, or dried peppers.
- plain yogurt – I use nonfat Greek yogurt, and we really like the results. Feel free to use lowfat or whole fat if you prefer.
- garlic – If I’m not pressed for time, I will roast the garlic first. I love the milder, mellow flavor. I will use more garlic if it’s roasted as well. With fresh, raw garlic cloves, 2 is probably enough.
- queso fresco – Queso fresco is a mild, soft cheese, and it works well in this Peruvian yellow sauce. I have not tried other cheeses, but I think cotija would be a good substitute as I use it in my ají verde.
- tomato paste – Ketchup is a decent substitute.
- fresh limes – You’ll want about 1 tablespoon of fresh juice, and that may require 1 or 2 limes.
- olive oil
- shallot – Green onion or red onion are good substitutes
🔪 Instructions
- If roasting garlic, get it started. Add all other ingredients to the bowl of a food processor. When the garlic is beginning to caramelize, slip the soft garlic out of its skins and into the processor with the other ingredients. If using fresh minced garlic, add with the other ingredients.
- Pulse/process until the sauce is creamy smooth. Season with salt and pepper to taste.
- Using a spatula, scrape into a serving bowl. Garnish with cilantro if desired. Enjoy!
❓ FAQ
It will keep up to 3 days in the refrigerator. It’s amazing the day it’s made, and almost as good the next day.
💭 Tips
Ají amarillo paste can vary from mild to medium-hot. I recommend tasting your paste to determine heat level, and if you’re uncertain, add incrementally.
I have also made this Peruvian ají pepper sauce with half mayonnaise and half plain yogurt. If you have it in Peru, it’s probably made with all mayonnaise. If you love mayonnaise, and you’re not concerned about the additional calories, you might enjoy the sauce made with 1/4 cup mayonnaise and 1/4 cup plain yogurt (or all mayonnaise!).
Whether I make a Peruvian-style roasted chicken, or a simple roasted chicken, this ají amarillo sauce is a favorite accompaniment. Served with this sarsa salad or this lima bean salad, and some simple roasted potatoes, it’s a flavorful, healthy meal. I hope you’ll give this salsa recipe a try!
Huancaína Sauce – Peruvian Yellow Sauce Recipe
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Equipment
Ingredients
- 1 bulb garlic - roasted OR
- 1-2 cloves fresh garlic - minced
- 1 small shallot - cut in a few pieces
- ½ cup plain Greek yogurt - or 1/4 cup yogurt and 1/4 cup mayonnaise
- 1-2 tablespoons ají amarillo paste - see FAQ
- 2 ounces queso fresco - cubed
- ½ teaspoon turmeric
- 1 teaspoon tomato paste - or ketchup
- 1 tablespoon fresh lime juice - 1-2 limes
- 1 tablespoon olive oil
- sea salt and pepper - to taste
Instructions
- NOTE: If roasting garlic, get it started. If using fresh minced garlic, add with the other ingredients. Add all ingredients to the bowl of a food processor.
- Pulse/process until the sauce is creamy smooth. Season with salt and pepper to taste. Garnish with chopped cilantro if desired.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
What is the sauce serving size?
I apologize for my slow response Shawna! I’m out of town helping my husband take care of his mother’s estate, and have been offline. My recipe makes about 1 to 1 1/2 cups, and the serving size I used to calculate the calories is about 16 calories per tablespoon. Given that its use varies, it will depend on how you use it. It is a reduced-calorie recipe due to the nonfat yogurt and reduced oil. I usually spoon 2-3 tablespoons over potatoes, chicken, etc.
It shows chicken broth in the picture, but it’s not on the ingredients list. How much do I use?
Hi Shelly! That’s actually lime juice in the photo. I missed editing the text on that label. I’m so sorry! I’m actually in Urubamba, Peru, and will fix this ASAP. Thanks for calling this to my attention. The amount of lime juice should be in the recipe card at the bottom.