Simple huancaína sauce
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Recipe: Simple huancaína sauce

This is the quintessential Peruvian sauce, originally the main ingredient of papa a la huancaína (Huancayo-style potato), but nowadays used as a sauce to serve alongside pretty much anything. I like to serve it with cassava chips, made by boiling frozen cassava and then frying it in butter.

The original recipe has the following ingredients: ají amarillo (Peruvian yellow chilli), queso fresco (Peruvian feta cheese), evaporated milk and soda crackers. I used to sautée the chillies with onion and garlic but this is optional. I now omit the crackers to make it gluten-free and lower carb and use ají amarillo paste because I can’t find fresh ones in Sydney. Also, Australian feta is closer in flavour to its Peruvian cousin than the Greek or Danish varieties.

Simple huancaína sauce

Simple huancaína sauce

This is a super simple, gluten-free and lower carb version of the classic Peruvian sauce.
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Entrée
Cuisine Peruvian
Servings 1 cup


  • 200 g Australian feta
  • 1/2 cup cooking cream
  • 1 tsp ají amarillo paste

To serve – any or all of the following:

  • boiled potatoes
  • boiled and fried cassava
  • Peruvian corn kernels threaded in toothpics


  • Blend all sauce ingredients in a blender or food processor to your desired level of chunkiness.
  • Serve with starchy things to dip in sauce.
Keyword dip, gluten free, Peruvian cuisine, Peruvian food, sauce

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