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Huancaina sauce Recipe

A delicious sauce made with fresh feta cheese and yellow Peruvian chilli paste and served with baby potatoes.

  • Preparation
    15mins
  • Cooking time
    15mins
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Feta : 250 g
  • Whole milk : 100 ml
  • Sunflower oil : 50 ml
  • Onion(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Chilli paste : 100 g
  • Whole egg(s) : 2 whole
  • Baby potato(es) : 600 g
  • Black olive(s) : 75 g
  • Lime(s) : 1 whole
Method
  • ETAPE 1

    Cook the potatoes in salted water until tender.

  • ETAPE 2

    Place the eggs in a pan of cold water and bring to the boil. Cook for 8 minutes and then remove from the heat and allow the eggs to cool. Once cool, remove the shells and cut the eggs into slices.

  • ETAPE 3

    Peel and slice the onions. Peel and finely chop the garlic. Chop the black olives into small pieces.

  • ETAPE 4

    Heat a frying pan and add 2 tablespoons of oil. Add the onions to the pan, cook until soft and then add the garlic and the chilli paste. Place this mixture into a blender and add the feta cheese, salt, pepper, milk and one boiled egg. Blend this mixture to a paste and then add the remaining oil a little at a time until the paste becomes smooth and creamy. Squeeze in the juice of the lime to finish.

  • ETAPE 5

    To serve:

  • ETAPE 6

    Slice the potatoes and cover with the huancaina sauce. Finish with the sliced egg and a sprinkling of chopped black olives.

Chef's tip

«Feel free to replace the yellow chilli paste with red chilli. This sauce can also be served as a dip.»

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