PANTRYFLEX

blend · dressing

NATIONAL AWARD WINNERPrep 10 min

Ají Amarillo Cream Sauce

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

Valerie Chang's Ají Amarillo Cream Sauce, from the published recipe.

Ratio

Ratio by volume: Mayo 120 ml, Lime Juice 30 ml
Mayo 120 mlLime Juice 30 ml

Ingredients

  • Aji Amarillo — 1/4 cup paste (70 g)
  • Mayo — 1/2 cup (120 ml)
  • Lime Juice — 2 Tbsp (30 ml)
  • Garlic — 1 clove
  • 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

Ají Amarillo Cream Sauce 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:

4 kitchens · 3 stars · 4 national awards

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Provenance

Peruvian / Nikkei chef of Itamae and Ghee Miami; James Beard Best Chef: South 2024 and Food & Wine Best New Chef 2023. Ceviche leche de tigre and Japanese–Peruvian sauces.

Adapted from a Valerie Chang recipe (Maty's / Itamae Nikkei creams).

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 Maty's / Itamae Nikkei creams (published as “Ají Amarillo Cream Sauce”). Full citation lives in Provenance.

Companion jar