Mexican White Sauce (Print Version)

Creamy, tangy sauce perfect for tacos, chips, and grilled meats. Ready in 10 minutes.

# What You'll 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 together in a medium bowl until completely smooth and uniform.

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

03 - Pour in lime juice and fold in chopped cilantro. Mix well until all ingredients are fully incorporated.

04 - Cover bowl tightly with plastic wrap or lid. Refrigerate for minimum 1 hour to allow flavors to develop and meld together.

05 - Remove from refrigerator, stir well before serving. Serve cold as dipping sauce, taco topping, or salad dressing.

01 -

This sauce transforms ordinary tortilla chips into something you'll eat until your fingers are white with seasoning
It keeps in the fridge for a week and somehow tastes better on day three when the flavors have really become friends

02 -

This sauce tastes remarkably better after resting overnight. If you can make it the day before, absolutely do that.
The consistency will thicken in the refrigerator, so thin it with a teaspoon of water or lime juice before serving if needed.

03 -

Let all ingredients come to room temperature before mixing. Cold sour cream can cause the mayonnaise to seize into tiny, unappetizing lumps.
Invest in decent pickled jalapeños. Cheap brands taste artificially vinegary, while better ones have a more complex brine that really shines through.