Mexican White Sauce (Printable Version)
Creamy, tangy condiment blending mayonnaise, sour cream, and zesty jalapeños for the ultimate Mexican-American dipping sauce.
# What You’ll Need:
→ Dairy
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
10 - Juice of 1/2 lime
11 - 2 tablespoons fresh cilantro, finely chopped
# Directions:
01 - In a medium bowl, whisk together mayonnaise and sour cream until completely smooth and well blended.
02 - Stir in the minced jalapeños, jalapeño brine, garlic, cumin, onion powder, salt, and black pepper until thoroughly incorporated.
03 - Add the fresh lime juice and chopped cilantro, mixing well to distribute evenly throughout the sauce.
04 - Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and develop fully.
05 - Remove from refrigerator, stir well before serving. Serve chilled as a dipping sauce for tortilla chips or drizzle over tacos and grilled meats.
# Top Tips:
01 -
- It comes together in literally ten minutes with ingredients you probably have sitting in your fridge right now
- That restaurant style tangy creaminess transforms everything from basic tacos to roasted vegetables into something worth writing home about
02 -
- The hour in the refrigerator is not optional, the sauce tastes completely different once all those flavors have time to hang out together
- This actually keeps for about a week in the fridge, though I have never personally seen it last longer than three days
03 -
- Mince your jalapeños as finely as possible so you get flavor without overwhelming chunks in every bite
- Let the sauce sit at room temperature for about 20 minutes before serving if you have been storing it, the flavors really wake up