Peruvian Huancaína Sauce

• Prep15 min
• Cook35 min
• Total1 h
• Serves6

Ingredients

For the potatoes and eggs

• 700 g water (3 cups), for steaming
• 800 g yellow potatoes (Yukon Gold), peeled and halved (about 5 medium, 1 3/4 lb)
• 3 large eggs

For the huancaína sauce

• 50 g yellow onion, in pieces (1/4 medium), optional
• 1 garlic clove, optional
• 45 g vegetable oil (3 tbsp), divided
• 60 g ají amarillo paste (1/4 cup)
• 200 g queso fresco, crumbled (1 1/2 cups, 7 oz)
• 180 g evaporated milk (3/4 cup), plus more if needed
• 6 saltine crackers (about 20 g)
• 1/4 tsp salt

To serve

• Lettuce leaves (Boston or romaine)
• 8 to 10 black olives (botija or Kalamata)

Instructions

1. Place the water in the mixing bowl. Put the potatoes in the Varoma dish, set the Varoma in position and steam 30 min/Varoma/speed 1, until a knife slides easily into the thickest potato.
2. Meanwhile, put the eggs in a small pot, cover them with cold water and bring to a boil on the stove. Turn off the heat, cover and let them sit 12 minutes, then cool them in ice water and peel.
3. Set the Varoma aside and let the potatoes cool. Pour out the water and dry the mixing bowl.
4. Place the onion and garlic in the mixing bowl and chop 3 sec/speed 5. Scrape down the sides, add 15 g (1 tbsp) of the oil and sauté 3 min/120°C (250°F)/speed 1. If you are skipping them, go straight to the next step.
5. Add the ají amarillo paste, queso fresco, evaporated milk, crackers, salt and the remaining 30 g (2 tbsp) of oil. With the measuring cup in place, blend 1 min/speed 5-10, increasing speed gradually, until completely smooth.
6. The sauce should be thick enough to coat a spoon, like heavy cream. If it is too thick, add 30 g (2 tbsp) more evaporated milk and blend 10 sec/speed 6; if it is too thin, add 2 more crackers and blend 10 sec/speed 6. Taste for salt.
7. Line a platter with lettuce leaves. Slice the potatoes into thick rounds, arrange them on the lettuce and pour the sauce over them. Top with the halved eggs and the olives and serve cold or at room temperature.

Tips

• Look for ají amarillo paste in jars in the international or Latin aisle at Publix, Sedano's and Walmart. It is fruity and medium hot: add 1 more tbsp for a spicier sauce, or start with 2 tbsp for a milder one.
• Queso fresco varies in saltiness, so taste the sauce before adding the salt. If you cannot find it, use 150 g feta plus 50 g ricotta and skip the salt.
• The sauce keeps 3 days in a closed container in the fridge and thickens as it chills, so blend in a splash of evaporated milk before serving. It does not freeze well.
• In Peru, huancaína is also the dip for fried yuca and tequeños, and it makes a creamy pasta sauce for tallarines a la huancaína.