Mexican White Sauce (Printable View)

A creamy, tangy sauce perfect for dipping chips or topping tacos and grilled meats.

# What You Need:

01 - 1 cup mayonnaise

02 - 1 cup sour cream

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

10 - Juice of 1/2 lime

11 - 2 tablespoons fresh cilantro, finely chopped

01 - Whisk mayonnaise and sour cream in a medium bowl until completely smooth and well combined.

02 - Add minced jalapeños, jalapeño brine, garlic, cumin, onion powder, salt, and black pepper. Mix thoroughly to distribute spices evenly.

03 - Pour in fresh lime juice and fold in chopped cilantro. Stir until ingredients are uniformly blended throughout the sauce.

04 - Cover bowl tightly and refrigerate for minimum 1 hour to allow flavors to develop and meld together.

05 - Remove from refrigerator, give sauce a final stir, and serve chilled as a dipping sauce or condiment.

01 -

This comes together in under ten minutes with ingredients you probably already have sitting in your refrigerator door right now
The secret pickled jalapeño brine creates that unmistakable restaurant tang you can never quite put your finger on

02 -

This sauce actually tastes better after sitting in the fridge for a day or two so do not be afraid to make it ahead of time
The consistency will thicken up as it chills so you can thin it with a teaspoon of water or lime juice if you prefer a looser sauce

03 -

Mince your jalapeños and garlic as finely as possible so you get flavor without big chunks in every bite
Let the sauce sit on the counter for ten minutes before serving if it has been refrigerated for several days to wake up the flavors