La Granja White Sauce Recipe

1. Ají Amarillo Sauce Recipe

This unique pepper with a spicy but fruity flavour, is the most popular pepper in Peru, and used in popular recipes. Learn how to make Aji Amarillo Sauce.

Provided by: Eat Peru

Categories: Side Dish

Prep Time

2 mins

Yield

60 servings

Ingredient

11

Ingredients:

 ½ cup ají amarillo ((50 g))
 2 tbsp oil
 2 eggs
 3 cups water
 1 tsp salt
 1 tsp mustard
 ¼ cup white vinegar
 ¼ cup sour cream
 1 bay leaf
 1 clove garlic
 Salt and pepper to taste

Steps:

1. In a small pot, add 3 cups of water, 1 teaspoon of salt and when it starts to boil, add the eggs and cook them for 10 minutes. Drain the hot water, and let them stand. When they are cold, remove the eggshell.
2. For this step, you must wear gloves and mask because the ají amarillo is very spicy and tend to be irritating. First, cut the stem of the ají amarillo, discard them and then cut the ají amarillo in a transversal way. Remove the seeds with the help of a teaspoon, never with your fingers. Discard the seeds.
3. Put the ají amarillo in water for a few minutes to lose excess spicy gas. Then, in a small pan, add the oil, garlic, ají amarillo and the whole bay leaf, stir them for a few minutes. When they are golden, remove them from the heat, and let them stand. Remove the bay leaf.
4. In the blender, add roasted ají amarillo, eggs, mustard, vinegar, and milk cream. Blend a few minutes until you get a homogeneous mixture. Add salt and pepper to taste, beat a few more seconds.
5. This sauce can be used as a dip or as a side dish of meats. Store the sauce in a clean, dry glass container inside the refrigerator.

2. Espinacas a la Crema Chilean Spinach in White Sauce

In Chile, creamed spinach is made in traditional white sauce.

Provided by: Pilar Hernandez

Categories: Side dish

Prep Time

2 mins

Yield

4 servings

Ingredient

8

Ingredients:

 5 cups of spinach washed and chopped, without hard stems
 3 tablespoons of flour
 1 tablespoon of oil
 1 tablespoon butter
 1 1/2 cup whole milk
 grated nutmeg
 salt and pepper
 1/2 yellow onion, finely cubed, optional

Steps:

1. In a large skillet with a lid, heat the oil and sautee the onion if using for 5 minutes.
2. Melt the butter over medium heat, add the flour, and cook, stirring for 2-3 minutes until it is cooked and bubbling, couple of minutes.
3. Remove from the heat and add the milk slowly and stir with a whisk to avoid lumps, season with nutmeg, salt, and pepper to taste.
4. Cook until thick, add the spinach and stir, cover to cook 2 minutes, and stir again.
5. Taste, adjust seasonings, and serve hot.

Nutritional Information

144 calories

Calories

10.5 g

Carbohydrates

4.6 g

Protein

4.2 g

Saturated

659.6 mg

Sodium

1.1 g

Fiber

4.8 g

Sugar

3. Peruvian Sauces Aji Verde & Aji Huacatay

These two Peruvian sauces are famous and go beautifully with pollo a la brasa.

Provided by: Darlene at International Cuisine

Categories: Sauce

Prep Time

2 mins

Yield

4 servings

Ingredient

18

Ingredients:

 2 fresh jalapenos or serrano (roughly chopped)
 1 Tablespoon aji amarillo paste (see note below)
 1 cup fresh cilantro leaves and stems
 2 Tablespoons grated cotija cheese or Parmesan cheese
 1 medium garlic clove (minced)
 1 Tablespoon vegetable oil
 1 teaspoon white vinegar
 1/2 teaspoon juice from 1 lime
 1/2 cup mayonnaise
 Kosher salt and freshly ground
 2 cloves garlic (chopped)
 2 Tablespoons Vegetable oil
 3 scallions (roughly chopped)
 2 Tablespoons aji amarillo paste
 2 Tablespoons huacatay paste
 1/2 cup mayonnaise
 3 Tablespoons chopped cilantro
 Salt and pepper to taste

Steps:

1. Instructions for the Aji Verde
2. Combine jalapenos, aji amarillo, cilantro, cotjia, garlic, oil, vinegar, and lime juice in a blender. Blend on high speed until smooth paste form.
3. Add mayonnaise and blend until homogeneous.
4. Transfer to a bowl and season to taste with salt and pepper. Serve with grilled chicken.
5. Unused sauce can be stored in a covered container for up a week in the refrigerator.
6. For the Aji Huacatay
7. Heat the oil in a small skillet and saute. the garlic over medium low
8. In a blender Add the garlic oil, scallions, mayonnaise, aji amarillo, huacatay and cilantro and blend until smooth
9. Season with salt and pepper and refrigerate until ready to use.

Nutritional Information

512 kcal

Calories

8 g

Carbohydrates

2 g

Protein

15 g

Saturated

401 mg

Sodium

3 g

Sugar

4. Cilantro Garlic Sauce

A deliciously creamy garlic sauce made with chopped cilantro, fresh garlic, lime juice, and sour cream. You'll love adding it to just about anything. This sauce is super easy-to-make and ready in just 10 minutes!

Provided by: Jamie Silva

Categories: Dip Sauce

Prep Time

2 mins

Yield

1 serving

Ingredient

6

Ingredients:

 12 ounces full-fat sour cream* (sub for Greek yogurt or mayo)
 2 cloves garlic (or more to taste)
 1/4 cup chopped cilantro** (stems removed and rinsed)
 3 tablespoons extra virgin olive oil
 1 lime (squeezed (2 tablespoons lime juice))
 salt to taste ((careful not to over salt!))

Steps:

1. Add all ingredients to food processor. Mix until smooth. Serve and enjoy!
2. You can use this sauce for tacos, wings, grain bowls, stuffed baked potatoes, burritos, fajitas, tostones, broiled salmon, pulled pork, yuca fries, chips (or sweet potato fries!), veggie platters and more!

Nutritional Information

141 kcal

Calories

3.2 g

Carbohydrates

1.6 g

Protein

6.3 g

Saturated

45 mg

Sodium

0.4 g

Fiber

0.4 g

Sugar

5. Béchamel Sauce aka White Sauce

Béchamel Sauce is one of French cuisine's mother sauces and from this easy sauce, you can make others such as Mornay, Soubise, etc.

Provided by: Francine Lizotte

Categories: Condiments Sauces & Marinades

Prep Time

2 mins

Yield

1 serving

Ingredient

6

Ingredients:

 3 tbsp. butter
 3 tbsp. unbleached all-purpose flour
 2 cups milk, warm
 1 pinch white pepper (substitute black or mixed peppercorns if desired)
 1 small pinch ground Himalayan sea salt
 1 small pinch freshly grated nutmeg (Footnote)

Steps:

1. In a small saucepan over medium heat, warm up the milk – make sure it doesn’t boil.
2. Meanwhile in a medium saucepan over medium heat, add butter and when it’s melted, add flour. Whisk the white roux constantly until smooth. Cook for 5 minutes or until it turns into a light golden color.
3. Pour in hot milk and season with freshly ground black pepper, salt and nutmeg; whisk the blond roux continuously for 10 minutes or until the sauce thickens. Proceed with the recipe that uses béchamel.
4. If not using the sauce right away, place a piece of wax paper on top, making sure it touches the surface to prevent a skin formation.

6. Garlic Sauce Recipe (Salsa de Ajo)

Salsa de Ajo is a popular and simple Colombian sauce made with a mixture of mayonnaise, fresh garlic, lime juice and cilantro. In Colombia this garlic sauce is used as a dip for patacones (fried green plantains), plantains chips, French fries and yuca fries, and as a topping for mazorca dresgranada (a corn and cheese

Provided by: Erica Dinho

Categories: Appetizer

Prep Time

2 mins

Yield

1 serving

Ingredient

5

Ingredients:

 1 cup of mayonnaise
 5 fresh garlic cloves (peeled)
 1/4 cup of fresh cilantro
 1/4 teaspoon of salt or to your taste
 2 tablespoons fresh lime juice

Steps:

1. Blend all the ingredients until well mixed. Scrape down the sides if necessary.
2. Taste the sauce and add more salt if necessary.

Nutritional Information

1554 kcal

Calories

9 g

Carbohydrates

3 g

Protein

26 g

Saturated

2009 mg

Sodium

1 g

Fiber

5 g

Sugar

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Author


Mark Lane

Chef, researcher, explorer of flavors. Specializing in culinary recipes, sauces, and grilling. At the same time, he has experience working in renowned restaurants for a very long time. With his hand on knowledge and training, he is responsible for turning every recipe into an art form.

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