From Nando Chang's kitchen · Itamae, Miami
blend · herb sauce
NATIONAL AWARD WINNERHuacatay Cream
From an award-winning kitchen
Ratio
MAYO 120EVAP. MILK 30LIME JUICE 15
Ingredients
- HUACATAY40 g
- MAYO120 ml
- EVAP. MILK30 ml
- AJI AMARILLO15 g
- GARLIC5 g
- LIME JUICE15 ml
- SALT2 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Peruvian-Nikkei chef in Miami; James Beard Best Chef: South 2025 and Food & Wine Best New Chef 2023.
Originally published as Huacatay Cream.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Peruvian huacatay sauce / Itamae (published as “Huacatay Cream”). Full citation lives in Provenance.