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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chocolatl, adapted from Pan American's Complete Round the World Cookbook
Servings: 6
n Peru, Huancaina sauce (sauce from Huancayo) is most often served over cold or room-temperature potatoes. However it is sometimes used in other ways; this is one of them. You can substitute ½ teaspoon dried ground chilies for the fresh.
4 ounces cream cheese
4 egg yolks, hard-boiled
2 fresh chili peppers, finely minced
1 teaspoon salt, or to taste
½ cup olive oil
¾ cup heavy cream
⅛ teaspoon lemon juice
2 onions, finely chopped
6 4 to 6 ounce steaks
12 ripe olives for garnish, optional
3 hard-boiled eggs, quartered for garnish, optional
Place cream cheese in a bowl and beat until smooth. Add egg yolks, chili peppers, and salt. Beat well with a wooden spoon. Add olive oil slowly, drop by drop, beating constantly. Add cream, lemon juice and onions, and mix well. Place mixture in a small saucepan and heat gently over low heat.
Meanwhile, broil or grill the steaks to the desired degree of doneness.
Serve sauce over steaks, garnished with olives and egg quarters.