Mexican White Creamy Sauce (Print Version)
Creamy, tangy white sauce ready in 10 minutes. Perfect for tacos, chips, and grilled meats.
# What You 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
# How To Make:
01 - In a medium bowl, combine mayonnaise and sour cream. Whisk until completely smooth and thoroughly blended.
02 - Stir in minced jalapeños, jalapeño brine, minced garlic, cumin, onion powder, salt, and black pepper. Mix until evenly distributed throughout the base.
03 - Add fresh lime juice and chopped cilantro. Mix well to combine all ingredients thoroughly.
04 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld together. This resting period is essential for optimal taste development.
05 - Remove from refrigerator and stir well before serving. Serve chilled as a dip for tortilla chips or as a sauce drizzled over tacos and grilled meats.
# Expert Tips:
01 -
- Takes ten minutes and comes together faster than deciding what to order for takeout
- Keeps in the fridge for two weeks but never lasts that long in my house
- The secret jalapeño brine creates that addictive restaurant flavor everyone tries to identify
02 -
- The sauce thickens up in the fridge, so dont worry if it seems slightly thin when you first mix it
- Room temperature ingredients blend together more smoothly than cold ones straight from the fridge
03 -
- Use the back of a spoon to press the minced garlic into the mixture so it disperses evenly
- If the sauce tastes too tangy, add a pinch of sugar to balance the acid