World cuisine
Yellow aji cream
Spicy and creamy Peruvian sauce to accompany meats and potatoes.
VegetarianGluten-free
Ingredients
- 3 tablespoons yellow aji paste
- 100 g fresh cheese
- 100 ml evaporated milk
- 2 tablespoons oil
- 1 garlic clove
- A few salty crackers
- 1/2 teaspoon salt
Step-by-step
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- Put the garlic in the mixing bowl and chop 3 sec/speed 7.
- Saute the yellow aji with the oil 4 min/120°C/speed 1.
- Add the cheese, the milk, the crackers and the salt.
- Blend 1 min/speed 8 to a silky cream.
- If it is too thick, add a little more milk and mix 10 sec/speed 5.
- Serve cold or warm.
Tips
- The crackers give body and texture to the sauce.
- Perfect over boiled potato huancaina style.
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