Lima's Favorite Condiment: Creamy Peruvian Garlic Sauce (Crema de Ajo)
Details
This is the ubiquitous creamy white sauce served alongside Pollo a la Brasa (Peruvian Roasted Chicken) and crispy fries. While often mistaken for a simple mayonnaise, this emulsion is a powerhouse of garlic flavor, balanced with a tangy kick of lime and a subtle warmth from Peruvian yellow chili. It’s a no-cook, versatile condiment that will elevate everything from grilled meats to simple boiled potatoes, making it an essential and delicious staple for any garlic lover's kitchen.
Ingredients
Instructions
Blend the Base
In a blender, combine the egg, garlic cloves, white vinegar, and a pinch of salt and white pepper. Blend on low speed for about 30 seconds until the garlic is finely minced and the mixture is uniform.
Emulsify the Sauce
With the blender still running on low, begin to slowly drizzle in the vegetable oil in a thin, steady stream. You will see the mixture begin to thicken and emulsify, turning into a creamy sauce. Continue adding oil until it reaches a consistency similar to a thick mayonnaise.
Add Flavor and Adjust
Once the sauce is thick, add the lime juice and dried oregano. If you prefer a richer, slightly thinner sauce, you can also blend in the evaporated milk at this stage.
Final Touches
Taste the sauce and adjust the seasoning with more salt, pepper, or a squeeze of lime juice if needed.
Rest and Serve
For the best flavor, transfer the sauce to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together. The sauce will keep in the refrigerator for up to 5 days.
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