Peruvian vinagreta de pollería is a creamy blender sauce made by emulsifying eggs, mustard, lemon juice, vinegar, parsley, oregano, and garlic with a slow stream of vegetable oil, served with pollo a la brasa, salads, and fries. It takes 15 minutes to prepare and serves 6 people.
It is a traditional sauce from Peru’s rotisserie chicken shops, or pollerías, and a staple at family meals.
How to Make Peruvian Polleria Vinaigrette?
Vinagreta de pollería is simple, economical, and full of flavor, made from vinegar, eggs, and lemon juice, with a balance that suits all kinds of meats and salads. Everything is blended first, and the oil is added little by little to emulsify.
Nutritional Information
Each serving of polleria vinaigrette contains approximately 120 kcal, 1 g of protein, 13 g of total fat (1.5 g of saturated fat), 40 mg of cholesterol, 1 g of carbohydrates, 1 g of sugars, and 100 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Peruvian Vinagreta de Pollería Recipe
Preparation: 15 minutes
Servings: 6 people
Ingredients
- 150 ml (2/3 cup) of vegetable oil
- 100 ml (1/3 cup + 1 tablespoon) of vinegar
- 2 eggs
- 2 lemons
- 2 teaspoons of mustard
- 2 teaspoons of parsley
- 2 teaspoons of oregano
- 1 clove of garlic
- Salt
- Pepper
Instructions
- Place the eggs in a blender, add the mustard, the juice of the lemons, the vinegar, parsley, oregano, and garlic, season with salt and pepper, and blend for a few seconds at medium speed. Increase the speed and blend until smooth.
- Add the vegetable oil little by little in a steady stream, blending until the sauce is light and smooth. Taste and adjust the seasoning if needed.
- Serve the vinaigrette right away in small bowls as a dip, or spoon it over salads and main dishes. Store it in the refrigerator for up to 2 days.
Additional Tips
Add the oil slowly
A thin, steady stream of oil is what creates a stable, creamy emulsion.
Use very fresh eggs
Because the eggs are raw, use very fresh eggs, or pasteurized eggs for extra safety.
Adjust the acidity
Add more lemon for a brighter sauce or more vinegar for a sharper one.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Raw eggs | Pasteurized eggs | 1:1 | Safer, same texture |
| Vegetable oil | Light olive oil | 1:1 | Fruitier |
| White vinegar | Apple cider vinegar | 1:1 | Milder |
| Fresh parsley | Fresh cilantro | 1:1 | More herbal, Peruvian touch |
Frequently Asked Questions (FAQs)
1. What is vinagreta de pollería served with?
It is the classic sauce for pollo a la brasa, and also goes with fries, salads, and grilled meats.
2. How long does it keep?
Up to 2 days in the refrigerator in a closed container, since it contains raw egg.
3. Why did my sauce split?
The oil was probably added too quickly. Start again with a fresh egg in the blender and add the split sauce slowly.
4. Is it the same as a French vinaigrette?
No. A classic vinaigrette is just oil and acid, while this Peruvian sauce is emulsified with eggs, which makes it creamy.
What Is Vinagreta de Pollería?
Vinagreta de pollería is a creamy, tangy sauce served in Peruvian rotisserie chicken restaurants, made with eggs, vinegar, lemon, herbs, and oil.
Dressing vs. Vinaigrette
A vinaigrette is built on vinegar or lemon juice with oil, while creamy dressings often add yogurt, mayonnaise, or milk; this sauce sits in between thanks to the eggs.
Did You Know?
The name comes from the French vinaigrette, a sauce that can be made with vinegar, lemon juice, or a combination of both.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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