Fusion Recipe: 🇧🇪 Crema de Ají Frites Sauce 🇨🇱

 

🇧🇪 Crema de Ají Frites Sauce 🇨🇱

This sauce is a modern fusion of the beloved Belgian Frites Sauce (a rich, often homemade mayonnaise) and the creamy, spicy, and fruity flavours of Peruvian/Chilean Ají Amarillo (yellow chilli pepper). It provides a familiar texture with an unexpected, bright kick, turning humble fries or any grilled food into a vibrant, addictive treat.

Ingredients

Component	Belgian Ingredient	Chilean Ingredient	Quantity
Base	Egg Yolk, Neutral Oil, White Wine Vinegar	-	2 large yolks, 1 cup oil
Flavour	Dijon Mustard, Salt, White Pepper	Ají Amarillo Paste, Lime Juice, Garlic	2 tbsp paste, 1 clove garlic
Thinning	Water (optional)	-	-

Instructions & Method

1. Prepare the Mayonnaise Base (Aïoli)

1. In a medium bowl, whisk the egg yolks with the Dijon mustard, a pinch of salt, and 1 teaspoon of white wine vinegar until the mixture is pale and thick.
2. Very slowly (drop by drop initially), begin whisking the neutral oil into the egg yolk mixture.
3. As the mixture emulsifies and thickens, you can increase the oil addition to a thin, steady stream while continuously whisking until all the oil is incorporated and you have a thick, creamy mayonnaise.

2. Infuse the Ají Flavour

1. Mince the garlic clove finely, or use a microplane.
2. To the finished mayonnaise, add the Ají Amarillo paste (start with 2 tablespoons and adjust to your spice preference), the minced garlic, and a squeeze of fresh lime juice.
3. Taste and adjust seasonings, adding more salt, pepper, or lime juice for brightness. If the sauce is too thick for dipping, stir in a teaspoon of warm water until the desired consistency is reached.
4. Cover and chill for at least one hour to allow the ají and garlic flavours to fully develop.

3. Serve

1. Serve cold in a small bowl alongside a generous platter of Belgian double-fried Frites.
2. It also works perfectly as a spread for the Chacarero Frites Sandwich (from the list) or with grilled chicken or seafood.

Tips for Success

• Ají Quality: The flavour hinges on the Ají Amarillo paste. Use a high-quality paste, available in Latin markets, as the flavour is fruity and bright, not just heat.
• Emulsion Control: Ensure the egg yolks are at room temperature. If the mayonnaise breaks, start with a new yolk in a clean bowl, then slowly whisk in the broken mixture, drop by drop, until it comes back together.¹
  
• Resting Time: Don't skip the chilling step! Resting allows the raw garlic to mellow and the flavours of the ají to integrate fully into the creamy base.

This Crema de Ají Frites Sauce is the ultimate condiment crossover, offering the creamy, comforting richness of Belgian mayonnaise with the citrusy, mild heat of Chilean ají, turning an ordinary fry-dip experience into an exotic adventure.