A delicious sauce made with fresh feta cheese and yellow Peruvian chilli paste and served with baby potatoes.
Cook the potatoes in salted water until tender.
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.
Peel and slice the onions. Peel and finely chop the garlic. Chop the black olives into small pieces.
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.
Slice the potatoes and cover with the huancaina sauce. Finish with the sliced egg and a sprinkling of chopped black olives.
«Feel free to replace the yellow chilli paste with red chilli. This sauce can also be served as a dip.»