Ingredients with Measurements:
- 1 cup of milk
- 1/2 cup of grated parmesan cheese
- 1/2 cup of chopped onion
- 1/4 cup of chopped cilantro
- 2 garlic cloves, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of ground cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a medium saucepan, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
3. Add the ground cumin, salt, black pepper, and cayenne pepper, and stir to combine.
4. Pour in the milk and bring to a simmer.
5. Add the grated parmesan cheese and stir until melted and combined.
6. Remove from heat and let cool for a few minutes.
7. Transfer the mixture to a blender or food processor and blend until smooth.
8. Add the chopped cilantro and blend for a few seconds until combined.
9. Serve warm or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 4g
Cholesterol: 20mg
Sodium: 420mg
Total carbohydrates: 7g
Dietary fiber: 0g
Sugar: 5g
Protein: 6g
Substitutions for ingredients:
- You can use any type of milk, such as almond milk or soy milk, instead of cow's milk.
- You can use any type of cheese, such as cheddar or mozzarella, instead of parmesan cheese.
- You can use any type of oil, such as olive oil or canola oil, instead of vegetable oil.
- You can use any type of herb, such as parsley or basil, instead of cilantro.
Variations:
- You can add a chopped jalapeño pepper for extra spice.
- You can add a diced tomato for extra freshness.
- You can add a tablespoon of cornstarch to thicken the sauce.
Tips and tricks:
- Be careful not to let the milk boil, as it can curdle.
- You can make this sauce ahead of time and reheat it before serving.
- This sauce goes well with grilled meats, vegetables, or as a dip for chips.
Storage instructions:
Store the ají de leche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ají de leche in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the ají de leche in a small bowl or ramekin, garnished with a sprig of cilantro.
Garnishes:
- Chopped cilantro
- Diced tomato
- Sliced jalapeño pepper
Pairings:
- Grilled chicken or steak
- Roasted vegetables
- Tortilla chips
Suggested side dishes:
- Rice
- Quinoa
- Grilled corn
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk to thin it out.
- If the sauce is too thin, add a tablespoon of cornstarch to thicken it.
Food safety advice:
- Make sure to cook the onion and garlic until softened and translucent to avoid any raw flavors.
- Store the ají de leche in the refrigerator and discard any leftovers after 3 days.
Food history:
Ají de leche is a traditional Peruvian sauce made with milk, cheese, and spices. It is often served with grilled meats and vegetables.
Flavor profiles:
Ají de leche is creamy, cheesy, and slightly spicy, with hints of cumin and cilantro.
Serving suggestions:
Serve the ají de leche as a dipping sauce for chips or as a topping for grilled meats and vegetables.
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Region: Peruvian