Peruvian Green Sauce
Yield: 4+ cups (perfect for sharing)
A blender is needed to whip up this versatile sauce, but it's extremely easy to make. The process is similar to that of making homemade mayonnaise, only this velvety sauce is more foolproof and hits new levels of flavor.


Ingredients

  • 1 egg (see details in post if concerned about using a raw egg)
  • 1 teaspoon (5g) yellow mustard (I’ve subbed Dijon and it works well, too)
  • 1 teaspoon (5ml) freshly squeezed lime juice
  • 1 level tablespoon kosher salt*
  • ½ tablespoon fresh black pepper
  • 1 cup (224ml) canola oil, plus more for thinning**
  • 1 cup (224ml) olive oil
  • 1 cup (240ml) whole milk**
  • 1 cilantro bunch (about 1 ounce or 1 cup lightly packed; I include some of the stems)
  • 1 garlic clove, peeled and roughly chopped
  • 1½ tablespoons (22ml) white vinegar

Instructions

  1. Crack the egg in a blender, add the mustard, salt, black pepper, and lime juice. Start the blender and slowly pour 1 cup of canola oil through the opening in the lid. Continue with the 1 cup of olive oil, and then remove the lid and add the milk (this addition can be done all at once), cilantro, garlic, and vinegar.

    Blend for a minute or so, scraping down the sides as needed, until smooth and creamy, adding up to ½ cup or so more canola oil** to reach your desired consistency.

    Transfer to jars or another airtight container and store in the refrigerator. Francisco considers 10 days to be the “shelf life,” although we’ve had batches last upwards of two weeks. Stir before using, if necessary.


Notes

*The first time I made this, I was worried that 1 tablespoon of salt would be too much, so I added incrementally but did end up using the full amount. The yield is large, and that amount works to properly season the sauce. If using table salt or if concerned that the end result may be too salty, start with 2 teaspoons and add to taste. Do note that the flavors meld over time, so if you’re not wowed when tasting from the blended, give it an hour or two!
**This may seem like a lot of oil, but remember the recipe makes a big batch–perfect for sharing! I recommend against using all olive oil, as the flavor will likely be too strong. Francisco adds up to an additional ½ cup of canola oil to achieve his desired consistency. I’ve begun using approximately ¼ cup each of canola oil and whole milk for a texture that is similar to a thick blue cheese dressing or non-Greek yogurt.


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