Mexican White Sauce (Printable)
A creamy, tangy condiment blending mayonnaise, sour cream, jalapeños, and spices. Ideal for dipping, drizzling, or dressing.
# 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 (optional)
# How To Make It:
01 - In a medium bowl, whisk together mayonnaise and sour cream until completely smooth and well incorporated.
02 - Stir in minced jalapeños, jalapeño brine, garlic, cumin, onion powder, salt, and black pepper until evenly distributed.
03 - Add fresh lime juice and cilantro, mixing thoroughly to combine all flavors.
04 - Cover bowl and refrigerate for at least 1 hour to allow flavors to develop and meld together.
05 - Remove from refrigerator, stir well before serving. Serve chilled as a dipping sauce or condiment.
# Expert Tips:
01 -
- Comes together in under 10 minutes with pantry staples
- That perfect creamy tangy balance that makes everything taste better
- Keeps for days in the fridge and actually gets better over time
02 -
- The sauce will taste different after an hour in the fridge. Trust the process and wait.
- Brine quantity is variable. Start with 2 teaspoons and adjust based on your heat tolerance.
- This sauce can overheat easily. Add jalapeños gradually until you find your sweet spot.
03 -
- Room temperature ingredients blend better. Pull your mayo and sour cream out 15 minutes before starting.
- Finely mince your jalapeños by hand instead of using a food processor. You want small bursts of heat, not a uniform spice level throughout.