Huancaina Sauce
In medium saute pan, add oil, onions, garlic and aji amarillo paste and cook until soft.
Remove from the heat and let cool.
Place mixture including the oil in a food processor.
Add 1/4 cup of evaporated milk and blend.
Add cheese and hard boiled egg and blend.
While blending, slowly add evaporated milk until sauce is smooth and fairly thick.
If sauce is too thin, add saltine crackers until desired consistency is achieved.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (521g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 881 | ||
Calories from Fat: 580 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.4g | 86 % | |
Saturated Fat 21.3g | 106 % | |
Monounsaturated Fat 30.2g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 321.7mg | 99 % | |
Sodium 475.7mg | 16 % | |
Potassium 1318.4mg | 35 % | |
Total Carbohydrate 45.3g | 13 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 44.3g | ||
Protein 33.1g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 881
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