PANTRYFLEX

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Huacatay Cream

Independent adaptation of a publicly published Nando Chang recipe. Not affiliated with, sponsored by, or endorsed by Nando Chang.

Nando Chang's Huacatay Cream, from the published recipe.

Ratio

Ratio by volume: Mayo 120 ml, Evap. Milk 30 ml, Lime Juice 15 ml
Mayo 120 mlEvap. Milk 30 mlLime Juice 15 ml

Ingredients

  • Huacatay — 1/4 cup paste or leaves (40 g)
  • Mayo — 1/2 cup (120 ml)
  • Evap. Milk — 2 Tbsp (30 ml)
  • Aji Amarillo — 1 Tbsp (15 g)
  • Garlic — 1 clove
  • Lime Juice — 1 Tbsp (15 ml)
  • Salt — to taste

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Huacatay Cream wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 3 national awards

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First run is small.

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Provenance

Peruvian-Nikkei chef in Miami; James Beard Best Chef: South 2025 and Food & Wine Best New Chef 2023.

Adapted from a Nando Chang recipe (Peruvian huacatay sauce / Itamae).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar