Main dishes · Peruvian cuisine
Huancaína Sauce: The Recipe for a Perfect Lomo Saltado
- Total time45 min
- Servings4
- DifficultyIntermediate
Introduction
Huancaína sauce is one of the gems of Peruvian gastronomy, famous not only for its exquisite flavor but also for its versatility. This creamy sauce, made with ají amarillo, queso fresco and crackers, is an ideal partner for classic lomo saltado. In this article we will learn how to make both the sauce and the lomo saltado, exploring the history and the secrets behind each step of the recipe.
Origins of Huancaína Sauce
Huancaína sauce comes from the Huancayo region of Peru, where it has become an essential part of local cooking. It is commonly used in dishes such as papa a la huancaína (potatoes in huancaína sauce), but its use has spread to stir-fries and other dishes. With its combination of mild and spicy flavors, it is easy to understand why this sauce has won over palates around the world.
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Huancaína Sauce with Lomo Saltado
- Prep time
- 20 min
- Cook time
- 25 min
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Intermediate
- Calories
- 800
Best season: All year round
Ingredients for Huancaína Sauce and Lomo Saltado
For the huancaína sauce
For the huancaína cream (in the pan)
For the lomo saltado
Base sauce for lomo saltado (keeps 1 week)
How to Make Huancaína Sauce and Lomo Saltado
How to make the huancaína sauce
Fry and blend the ingredients:
Cut the seeded ají amarillo, the onion into wedges and the garlic into pieces, and fry them in a little oil.
In a blender, add this mixture with the soda crackers, queso fresco and milk. Blend until smooth.
Cook the sauce:
In a frying pan, melt the butter and add half of the blended mixture, then add the whole milk, heavy cream, Parmesan cheese and salt to taste. Cook over medium heat, stirring constantly until it thickens, and add the cooked noodles.
Season:
Adjust the salt and the consistency with more milk if needed. In a blender, add the soy sauce, vinegar, chicken or beef stock or broth, pisco, oyster sauce, sesame oil, 4 garlic cloves and cilantro stems, and finally the flour, and blend. You can keep it refrigerated for a week.
Base sauce for stir-fries (saltados)
In a blender, add the soy sauce, vinegar, chicken or beef stock or broth, pisco, oyster sauce, sesame oil, 4 garlic cloves and cilantro stems, and finally the flour, and blend. You can keep it refrigerated for a week.
How to make the lomo saltado
Prepare the meat:
Cut the beef tenderloin into strips and season with salt and pepper.
Heat the pan:
In a hot pan, add a little oil and sear the meat for a minute on each side until browned.
Add the vegetables:
Add the ají amarillo, onion and tomato cut into strips. Add the stir-fry sauce. Add cilantro and green onion. Stir-fry for 30 seconds.
Serve!
Place on a plate and enjoy.
Note
Tips
- For a more intense flavor, you can add a little oyster sauce to the lomo saltado mixture.
- Huancaína sauce can be stored in the refrigerator for up to a week. Make sure you shake it well before using it, since the ingredients may separate.
- The stir-fry base sauce keeps for a week in the refrigerator; shake well before using.
Extra Facts
Huancaína sauce is not only delicious, it is also very nutritious. The queso fresco provides protein, while the ají amarillo adds a touch of vitamin C and antioxidants.
Frequently Asked Questions about Huancaína Sauce and Lomo Saltado
Can I use another type of cheese in huancaína sauce?
Yes, you can experiment with other cheeses, but queso fresco is the most recommended for its texture and flavor.
Is pisco necessary in the recipe?
It isn't essential, but pisco adds a unique flavor. You can leave it out if you prefer.
Is huancaína sauce spicy?
It depends on how much ají amarillo you use. You can adjust the amount to your tolerance for heat.
Can I make huancaína sauce vegan?
Yes, you can replace the queso fresco with a vegan cheese and the milk with a plant-based alternative.
What is the best way to store huancaína sauce?
Keep the sauce in an airtight container in the refrigerator. Shake before using.