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Huancaína sauce

Recipe by Paul Wilson

This famous yellow chilli sauce is great with vegetables (potatoes in this recipe), white meat & seafood

  • 400g waxy potatoes such as purple congoes or kippfler potatoes (about 8)
  • 300g  feta, crumbled
  • 1/2 teaspoon chopped garlic
  • 1/2 cup whole milk
  • 1 tablespoon chopped onion
  • 1 tablespoon olive oil
  • 2 finely chopped ají amarillo 
  • Garnish: chopped pitted black Kalamata olives; lime wedges
  • Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, while covere, until just cooked through – about 20 minutes. Drain and cool, then peel.
  • Mince and mash garlic to a paste with a pinch of salt, then add the chopped chillies and blend with remaining ingredients  until very smooth (thicker than heavy cream). If necessary, thin with milk. Season with salt.
  • Cut potatoes cross wise into 1/4-inch-thick slices.
  • Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.
  • Enjoy with a chilled Sauvignon Blanc or Iced cold pilsner or dry cider


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