Mexican White Sauce (Printable Version)
Creamy, tangy sauce ideal for tacos, chips, and grilled meats. Quick 10-minute preparation.
# What You 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 (optional)
# How to Make It:
01 - Whisk mayonnaise and sour cream together in a medium bowl until completely smooth and uniform in texture.
02 - Fold in minced jalapeños, jalapeño brine, garlic, cumin, onion powder, salt, and pepper. Mix thoroughly to incorporate all seasonings evenly.
03 - Pour in fresh lime juice and add chopped cilantro. Whisk until fully blended and the mixture takes on a consistent pale green hue.
04 - Cover the bowl tightly with plastic wrap or lid. Refrigerate for at least 1 hour, allowing flavors to marry and develop depth.
05 - Remove from refrigerator and give the sauce a final stir to recombine. Serve chilled as a dipping sauce or condiment.
# Expert Advice:
01 -
- It comes together in under 10 minutes with ingredients you probably already have
- The flavor improves overnight, making it perfect for meal prep
02 -
- This sauce needs at least an hour in the fridge to let the flavors properly marry and mellow
- The texture thickens as it chills, so don't worry if it seems slightly thin at first
03 -
- Mince your jalapeños as finely as possible for the smoothest texture
- Taste the sauce after an hour of chilling, then adjust seasonings if needed