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Peruvian Yellow Sauce?

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Anyone have a recipe for this? We get Peruvian rotisserie chicken from a store down the street and this yellow spicy sauce comes with it. I know it's got "aji amarillo" sauce in it. I thought the other ingredient was mayo, but when I tried making it at home, it wasn't quite it.

Thanks!

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  1. Here is a paraphrased recipe from Douglas Rodriguez's Latin Flavors on the Grill.
    Is this what you are looking for?

    Saffron-Aji Amarillo Sauce

    6 cloves garlic, sliced
    4 shallots, sliced
    1 Tbs saffron treads
    2 jalapeno chilies, sliced
    4 bay leaves
    1 tsp black peppercorns
    1 cup distilled white vinegar
    1 cup white wine

    2 cups mayonnaise
    1 (6-oz) jar aji Amarillo Sauce
    1 Tbs salt

    Combine first 8 ingredients in a small saucepan.
    Using medium heat, simmer and reduce until 1/2 cup remains.
    Cool reduction. Remove and discard bay leaves and peppercorns.

    Puree the above reduction until smooth.
    Mix in a bowl with mayonnaise and jar of aji amarillo sauce.
    Add salt and mix well.

    Serve immediately. Leftovers can be stored up to two
    weeks in the fridge in an airtight container.

    3 Replies
    1. re: Antilope

      Oh wow! I think it just might be!!!! Thank you so much!

      1. re: Antilope

        has anyone tried this recipe? a tbs of saffron is a huge amount. Is it possibly a tsp?

        1. re: Madrid

          Here is a Recipe Aji Amarillo that that is more typical in Peru. This is a Hot(Picante) Table Sauce
          http://www.theravenouscouple.com/2009...
          There are also variations that are used more as a traditional Sauce/Dip they often use Peanuts, Crackers or Bread, Fresh Cheese, Mayo, Onion, Garlic as thickeners and flavorings. These Sauces vary in spiciness and can be adjusted.
          http://www.provechoperu.com/2011/10/h...
          http://southamericanfood.about.com/od...
          http://www.provechoperu.com/2012/01/a...

      2. I love aji amarillo sauce. I use a jar variety of the sauce and doctor it with most of the ingredients except the mayo and saffron threads. I also add ground dried aji amarillo chile pepper. I think the dried pepper is a better substitute for the saffron