Mexican White Sauce (Print View)
Creamy, tangy white sauce ready in 10 minutes. Perfect for tacos, chips, or grilled meats.
# What You'll Need:
→ Dairy Base
01 - 1 cup mayonnaise
02 - 1 cup sour cream
→ Spices & Seasonings
03 - 1 tablespoon pickled jalapeños, finely minced
04 - 2 teaspoons brine from pickled jalapeños
05 - 1 clove garlic, finely minced
06 - 1/2 teaspoon cumin
07 - 1/2 teaspoon onion powder
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon ground black pepper
→ Fresh Elements
10 - Juice of 1/2 lime
11 - 2 tablespoons fresh cilantro, finely chopped
# How To Make It:
01 - Combine mayonnaise and sour cream in a medium bowl, whisking until completely smooth and homogeneous.
02 - Add minced jalapeños, jalapeño brine, garlic, cumin, onion powder, salt, and black pepper to the base mixture, stirring thoroughly to distribute spices evenly.
03 - Pour in fresh lime juice and fold in chopped cilantro, mixing well to integrate all components.
04 - Cover the bowl and refrigerate for minimum 1 hour, allowing flavors to meld and develop depth.
05 - Remove from refrigerator, stir well before serving, and present chilled as a dip, drizzle, or sauce.
# Expert Hints:
01 -
- It comes together in literally ten minutes with ingredients you probably already have
- This sauce makes everything taste better from tacos to roasted vegetables to boring salads
02 -
- This sauce actually gets better after sitting in the refrigerator for a day or two, so do not be afraid to make it ahead
- The consistency will thicken up as it chills, so if you want it thinner just stir in a teaspoon of water or more lime juice
03 -
- Let the sauce sit for at least an hour before serving, this resting period is non negotiable for the best flavor
- Use room temperature sour cream to avoid any lumps when mixing everything together